Chili Relleno Casserole

6 servings

2 (4.25 oz.) cans whole green chilies drained

1 Cup shredded sharp cheddar cheese

1 cup shredded hot pepper Monterey Jack cheese

2 Eggs

¾ Cup milk

2/3 Cup all-purpose flour

½ tsp salt

Heat oven to 400 degrees F

Lightly grease 8x8x2 inch baking dish

Cut slit in each chili lengthwise down one side.

In small bowl, combine cheeses

Fill each chili with about 3 tablespoons cheese

Place cut side down in greased baking dish

In large mixing bowl beat eggs, milk, flour and salt until well blended and frothy

Pour over chilis.

Bake 25 to 30 minutes or until golden brown.

Spoon sauce over baked chilies:

(Bring to a boil, Cook 5 minutes, stirring occasionally)

1 (10oz.) Rotel diced tomatoes & green chilies

4 slices cooked and crumbled bacon

2 T chopped cilantro

1 T minced fresh garlic

½ tsp dried oregano leaves

¼ tsp coarsely ground pepper

Garnish & serve with chopped fresh cilantro & sour cream.