Chiles Rellenos Casserole

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Prep:

I adopted this from the Recipezaar account. It was good as is, but I had to make a couple changes for it to work for me. Came out a little runny, so may need some additional adjustment. Good served with sour cream.

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Ingredients [?]

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  • add   1/4 cup all-purpose flour
  • add   6 ounces mozzarella cheese
  • add   2 whole green onions
  • add   6 ounces sharp cheddar cheese
  • add   2 tablespoons all-purpose flour
  • add   2 cups milk (I use skim)
  • add   1/8 teaspoon salt
  • add   3 eggs
  • add   1/4 teaspoon black pepper
  • add   2 (4 1/4 ounce) cans whole green chilies
  • add   1 (7 ounce) can green chili salsa

Instructions

  1. Preheat oven to 325°F Grease an 8x8-inch baking dish.
  2. Split chile peppers lengthwise and remove seeds and veins.
  3. Spread chiles in a single layer in the prepared baking dish.
  4. Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
  5. In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
  6. Pour over chiles and cheese.
  7. Bake for 50 minutes or until a knife inserted in custard comes out clean.
  8. Meanwhile, mix salsa with the remaining mozzarella cheese.
  9. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
  10. Let stand for 5 minutes before serving.