Title: Chiles Rellenos Casserole
Categories: Mexican
Yield: 10 Servings
| 2 | c | Whole Green Chili Peppers * |
| 3 | c | Sharp Cheddar Cheese ** |
| 4 | | Green Onions, Sliced |
| 3 | c | Shredded Mozzarella Cheese |
| 6 | | Eggs |
| 4 | c | Milk |
| 3/4 | c | All-Purpose Flour |
| 1/4 | ts | Salt |
| 2 | c | Green Chili Salsa |
* 7 oz. cans split chili peppers ** Shredded, approximately 12 ounces.
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Split chiles 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 325øF 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.