Any thoughts for tonight's supper?

Fantastic. Thank you. I have just found some bacon so that could go in too.

Chile rellenos are usually a cheese-stuffed, green chile that has been batter-dipped and fried then topped with a mild tomato sauce. It is Spanish in origin, but our version comes from Mexico. Since you are a newbie to this recipe, I will hand over the simpler version - the casserole: Chili Rellenos Casserole (Mexican) 2 small cans Ortega whole green chiles 1 lb. cheddar cheese, grated 1 lb. monterey jack cheese, grated 4 eggs, separated salt and pepper to taste 3 Tablespoons flur 1 (13 oz) can evaporated milk (or boil, not scald, one quart of milk down to 13 oz.) 1 small can (8 oz) tomato sauce Remove seeds from chiles; flattena and drain. Line layer of chiles in 9x12" pan (spray with cooking spray first) and top with cheddar cheese. Repeat with chili layer and top with jack cheese. Whip egg whites until stiff. Set aside. Mix egg yolks and seasonings, flour and milk. Fold egg whites into yolk milxture. Pour over chile and cheese layers. Smooth with spatula. Bake in 300 degree (F) for 45 minutes. Remove and pour tomato sauce over the top. Bake for 20 minutes at 250 degrees (F). Cut into squares to serve. Goes great with beans and Mexican or Spanish rice. Makes 6-8 servings. I hope that adds to your egg, cheese & milk repertoire. Good luck, and enjoy this mild fiesta of flavors! Ole'!

Thank you for your reply. I don't actually know what a chile relleno is, but I like spicy food so it might be something that I'd like.

Thank you for your response. I thought about omelets and pancakes, but it doesn't float my boat. I think that I am going to have to go to the shop.