CHILE RELLENOS "THE EASY WAY"

Ingredients
6-7 med. sized roasted, peeled green chilis (canned or fresh)
1 lb. Colby Longhorn cheese (or your favorite)
5 lg. eggs
butter
Garlic salt
Pepper

1. In a teflon skillet melt 1 tablespoon butter (keep heat on low).
2. Cut 1/2 cheese into long strips and then cut these strips in half. Stuff each chili with one of these strips of cheese.
3. Season both sides of each chili with garlic salt and pepper to your personal taste.
4. Place each chili in the hot skillet, let saute on medium for a few minutes until you see cheese beginning to melt.
5. Whip five eggs in bowl and whisk, add a little garlic salt and pepper to taste. Pour egg batter over chilies in skillet.
6. Cover and cook on low for about 8-10 minutes until egg batter forms into an omelette.
7. Finally, grate about 3/4 cup of remaining cheese and sprinkle over egg omelette and cover. Turn burner off and let melt.
How to Roast Anaheim Peppers
Step 1 Coat a baking sheet with cooking spray so the Anaheim peppers do not stick to the pan.
Step 2 Place the peppers on the baking sheet, several inches apart.
Step 3 Turn the oven to the broil setting and put the baking tray in the oven or broiler.
Step 4 Use cooking tongs to turn the peppers every few minutes, to ensure that the entire pepper will become roasted. The long, slender shape of the Anaheim pepper means the peppers will cook fairly quickly.
Step 5 Remove the peppers from the oven when all sides are blackened. Cooking times vary depending on the size of the pepper. Fifteen minutes may be all that's needed for a medium-sized Anaheim pepper.
Step 6 Put the roasted Anaheim peppers in a paper bag and let them steam for 10 to 15 minutes.
Step 7 Peel the blackened skins away from the peppers. The steaming process makes it easy to remove the skins with your hands. Protect your hands from the oils of the chile peppers by wearing kitchen gloves.