Chili Rellenos Casserole


8 whole green chilies

lb. Monterey Jack cheese

1/4 C. flour cut into strips

3/4 C. milk

1 C. grated cheddar cheese

1/4 tsp. salt


Cut tops off peppers and cut a slit down one side; remove seeds.  Stuff strips of cheese

in peppers.  Lay side-by-side in a greased 9x13 pan.  Sprinkle with cheddar. 


Beat eggs  with flour until smooth.  Add milk and salt.  Carefully pour egg mixture over the peppers and bake at 350 degrees for 35 min. or until a knife inserted comes out clean and casserole is lightly browned.  Let cool 5-10 minutes before cutting. 


Can use a variety of peppers.