Chile Rellenos Casserole - 1

Recipe Ingredients

2		Whole green chile peppers*
3 cups	438g / 15oz	Sharp cheddar cheese**
4		Green onions - sliced
3 cups	438g / 15oz	Shredded mozzarella cheese
6		Eggs
4 cups	948ml	Milk
3/4 cup	46g / 1.6oz	All-purpose flour
1/4 teaspoon	1.3ml	Salt
2		Green chile salsa

Recipe Instructions

* 7 oz. cans

**shredded (approx. 12 oz.)

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chiles. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake in a 325oven for 50 minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Source:
The Cuisines of Mexico by Diana Kennedy ISBN 0-06-012344-3

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