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Chiles rellenos casserole

Yield: 10 Servings

Ingredients:

• 2 cn Whole green chili peppers*
• 3 c Sharp Cheddar cheese**
• 4 ea Green onions sliced
• 3 c Shredded mozzarella cheese
• 6 ea Eggs
• 4 c Milk
• 3/4 c All-purpose flour
• 1/4 ts Salt
• 2 cn Green chili salsa

Instructions:

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies 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 chilies. In a bowl beat eggs milk flour and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven 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. Per Serving: 33 grams protein 22 grams carbohydrate 271 milligrams cholesterol 490 calories.

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