Chile Relleno Casserole

By ngaldi

Ingredients

• 4 7-ounce cans whole, mild green chiles
• 1 pound Monterey Jack Cheese (substitute with pepper jack for extra spice)
• 5 eggs
• 1 1/4 cups milk
• 1/4 cup flour
• 1/2 teaspoon salt
• dash go black pepper
• 4 cups grated mild Cheddar cheese (1 pound)

Details

Servings 8

Preparation

Step 1

Slit chiles lengthwise on one side. Remove seeds and drain. Slice Monterey Jack cheese into 1/4-inch thick slices and place inside chilies. Place stuffed chiles in an ungreased 3 quart baking dish. Mix eggs, milk, flour, salt and pepper well, and pour over chiles. Sprinkle top with grated Cheddar. Bake uncovered at 350° for 45 minutes.