Chiles Rellenos Casserole

Here is a fun southwest recipe that I got out of my Taste of Home magazine. I love the new version of Taste of Home. It has more frugal-type recipes! Just what I like! Enjoy!



Chiles Rellenos Casserole

7 can (4 oz. each) whole green chilies, drained
3/4 lb. monterey jack chees, cut into strips
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1 1/4 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Split chilies lenghtwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers.

In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350*F for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 8 servings.