Chili Relleno Casserole by Epicurious.com

I made this a little differently by putting a couple layers of Ro-Tel (tomatoes and hot peppers), and I topped with cheese. Good stuff. Serving size is estimated.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 4  eggs
• 1 1⁄2 cups milk
• 2  tablespoons flour
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt
• 21  ounces green chilies, split open
• 4  cups  shredded cheddar cheese
• 4  cups monterey jack cheese

Directions

1. Lightly grease 9x13 inch glass baking dish.
2. Beat first 5 ingredients in medium bowl to blend.
3. Arrange chilies in prepared dish, covering bottom completely.
4. Sprinkle with 1/3 of each cheese. Repeat layering twice.
5. Pour egg mixture over cheese.
6. Let stand 30 minutes (can be prepared a day ahead). Cover and refrigerate.
7. Preheat oven to 350.
8. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
9. Cool 20 minutes and serve.