Southwest Chile and Cheese

This came from Studio 5 and sounds yummy

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 3  anaheim chilies
• 1  jalapeno
• 8  cups  cubed  French bread (about 1-inch cubes)
• 8  ounces sharp cheddar cheese, grated
• 4  ounces sharp white cheddar cheese or 4  ounces monterey jack cheese, grated
• 1⁄2 cup  thinly sliced green onion
• 1⁄2 cup  chopped fresh cilantro
• 6  large eggs
• 2  cups milk
• 1  teaspoon  dried chipotle powder
• 1  teaspoon salt

Directions

1. Slice chiles and jalapeno in half lengthwise and remove seeds and pulp. Grill or broil,
2. Cut sides facing away from the heat, for 3 to 5 minutes, or until skin is blackened. Place in a ziplock bag and allow to sweat for 5 minutes. Remove skins and dice chiles and jalapeno. Toss bread cubes with chiles, cheeses, onion and cilantro. Place in a 4-quart casserole that has been sprayed with nonstick cooking spray. Mix remaining ingredients together and then pour over bread mixture, making sure all the bread cubes are saturated. Bake, uncovered, at 375 degrees for 35 to 40 minutes, or until lightly browned and almost set in the center.