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CHILE RELLENO CASSEROLE
2 7 oz cans
Whole green chili peppers
3 cups Sharp Cheddar cheese
4 ea Green onions, sliced
3 cups Shredded mozzarella cheese
6 ea Eggs
4 cups Milk
3/4 cups All-purpose flour
1/4 tsp. Salt (or to taste)
2 7 oz. can Green chili
salsa
Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle
Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving.
   
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