Recipe: Chiles Rellenos Casserole

Chiles Rellenos Casserole
Source: The Whole Chile Pepper Book by Dave Dewitt and Nancy Gerlach

8 whole green New Mexico chiles, roasted, peeled, stems and seeds removed (poblano chiles can be used instead)
1/2 pound Monterey Jack cheese, cut into strips
1 cup grated Cheddar cheese
3 eggs
1/4 cup flour
3/4 cup milk
1/4 teaspoon salt

Heat oven to 350 degrees F.

Cut a slit down the side of each chile. Gently stuff each chile with Monterey Jack cheese strips. Lay chiles side by side in a greased 9- by 13-inch pan. Sprinkle with Cheddar cheese.

Beat eggs and flour together until smooth. Add milk and salt. Carefully pour the egg mixture over the chiles.

Bake for 35 minutes, or until a knife inserted in the egg mixture comes out clean and the casserole is lightly browned. Let cool for 5 to 10 minutes before cutting.

Makes 4 to 6 servings.