Chiles Rellenos Casserole
|Canned whole green chili peppers||14 Ounce (2 Cans, 7 Ounce Each)|
|Shredded sharp cheddar cheese||12 Ounce (3 Cups)|
|Green onions and tops||4 , thinly sliced|
|Shredded mozzarella cheese||12 Ounce (3 Cups)|
|Milk||3 Cup (48 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Green chili salsa||14 Ounce (2 Cans, 7 Ounce Each)|
Split chili peppers lengthwise and remove seeds and pith.
Spread chilies in a single layer in a greased 9 by 13-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° 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.