Green Chile Relleno Souffle

By dawnu1

Ingredients

• 12 long fresh Green Chiles (1.5 pounds), roasted, peeled and de-veined
• 3/4-1 pound Cheddar Cheese, shredded
• 3/4-1 pound Monterey Jack Cheese, shredded
• 6 Tbsp All-Purpose Flour
• 6 Eggs
• 1 cup Milk

Details

Adapted from everydaysouthwest.com

Preparation

Step 1

Heat oven to 350
1. Slit chiles open and remove seeds (I prefer to leave seeds in). Pat dry.
2. Mix cheeses together.
3. Spray 9x13-inch baking dish with non-stick vegetable spray. Lay half of the chiles in bottom of baking dish and cover with half of cheese mixture.
4. Using sifter, sprinkle well with 3 tbsp of flour.
5. Repeat layers, ending with flour.
At this point, dish may be made 1 to 2 days ahead, covered tightly with plastic wrap and refrigerate.
6. Just before baking, beat eggs and milk together; pour on top.
7. Bake uncovered 30 minutes, or until set.