Chili Relleno Casserole

5 eggs

1¾ cup milk

3 tbs flour

1 tsp baking powder

¼ tsp salt

¼ tsp black pepper

3 cans (7 oz) whole green chilis, drained

2 cups Monterey Jack cheese, divided

1 cup cheddar cheese, divided

Salsa, for serving

Preheat oven to 350°

Spray 3 qt baking dish with Pam

In a medium bowl, whisk eggs, milk, flour, baking powder, and pepper until throughly combined

Open up each chili and clean out any seeds, place half of them in the bottom of sprayed baking dish laying them flat

Sprinkle 1 cup of the jack cheese and ½ cup cheddar cheese on top of chilis

Repeat layer using remaining chilis and cheese

Pour egg mixture over all

Place in preheated oven and bake for 45 min until puffed up in the center and golden around the edges

Let stand and cool 5 to 10 min before sering.

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