Shelly's Recipe

CHILE RELLENO CASSEROLE

Category: Sides

4 eggs
1 1/2 cups whole milk
2 tbsp flour
1/2 tsp pepper (per your taste)
1/4 tsp salt (per your taste)
3 7-oz cans whole green chilies, split open
4 cups shredded cheddar cheese
4 cups shredded Monterey Jack cheese
Assorted garnishes such as chopped tomatoes and cilantro, sliced green onions and avocados, or salsa of your choice

Spray a 13x9 inch baking pan with non-stick cooking spray. Beat first 5 ingredients in a medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese and let stand 30 minutes. (Can be prepared 1 day ahead. Cover dish and refrigerate.)

Preheat oven to 350. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes. Cut into squares and serve with assorted garnishes sprinkled on top.