27 oz. can whole chiles, drained
8 oz. jack cheese, cut in strips
butter
4 eggs
1/2 c. milk
1/2 c. all purpose flour
1 c. (4 oz.) grated sharp cheddar cheese
15 oz. can marinara sauce

Cut a slit down the side of each chile and gently remove any seeds. Fold or stuff an equal amount of cheese in each chile. (I don't put too much cheese in the chiles. I like lots of chile in this casserole.) Arrange chiles side by side in a lightly buttered shallow 3-quart casserole or 9 x 13 inch baking dish. With an electric mixer, beat eggs until thick and foamy. Add milk and flour. Beat until mixture is smooth. Pour egg batter evenly over chiles and sprinkle with cheddar cheese. Bake uncovered, in a 375 degree oven for about 30 minutes or until casserole is puffed and jiggles only slightly when gently shaken. Just before casserole is ready, heat marinara sauce to simmering and place in a small serving bowl. Garnish hot casserole with olives and serve at once with sauce. Makes 6 to 8 servings.

This is a recipe that I improved. The original called for not enough chiles and too much cheese. This recipe has two layers of the cheese stuffed chiles It is very flavorful. Much more like real chiles rellenos.....but with out the work.