Relleno (ray-YAY-no) means stuffing in Spanish. In Mexico, the stuffing is made with corn, cheese, chilies, shrimp, and vegetables to fill large hot or sweet peppers. This version is baked instead of fried and prep time is just 20 minutes.
Preheat oven to 375 degree F. Slit each chili pepper lengthwise; scrape out seeds and discard. Arrange chili peppers in 4 lightly greased au gratin dishes or a 2-quart square baking dish. Divide chicken evenly among chili peppers; sprinkle cheese over chicken-filled chili peppers.
In a medium bowl beat together eggs, flour, and milk. Pour egg mixture evenly over chili peppers.
Bake individual casseroles for 15 to 20 minutes or the 2-quart baking dish for 25 to 30 minutes or until golden and a knife inserted near center(s) comes out clean. Let stand for 5 minutes before serving. Serve with salsa, if desired. Makes 4 servings.