4 ribeye steaks, beef or bison
2 cups milk 5 whole large eggs
Salt and pepper
½ tsp paprika
½ tsp cumin
¼ tsp cayenne
12-14 wholes roasted, peeled, and seeded green chiles- (use Marisol for hot and Anaheim for mild)
2 cups Mexican blend cheese or Monterey Jack
Fresh tortillas, warmed up
Preheat oven to 325 degrees. Mix together milk, eggs, paprika, cumin, and cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer to the bottom of a 9x13 pan. Top with half the Mexican blend cheese. Place another layer of chiles and cheese. Pour egg mixture over the top. Place baking dish into a rimmed baking sheet and put in the oven. Slowly pour in ½ inch of water into the rimmed baking sheet. Bake until completely set, 45 minutes to an hour. When chile rellenos are 15 Grill steaks over medium heat to your desired doneness. Medium rare takes about 8 minutes on one Place a warmed fresh tortilla on the plate and then put a square of chile rellenos on top. Place steak minutes from done baking, grill steaks. side and 5 minutes on the other.beside them on the plate.
Note: If some members of your household do not like hot chiles, make one side of the rellenos dish with mild chiles and the other side with hot chiles, or use two 8x8 baking dishes.