Chile Relleno Casserole

3 7-oz cans whole green chiles, drained well

8 oz monterey jack cheese

5 eggs

¼ carbquik

½ cup heavy cream

salt & pepper, other seasoning as desired

taco meat or rotisserie chicken (optional)

4 oz cheddar cheese, shredded

Grease an 8x8" baking pan.

Cut cheese into enough slices to fill each pepper

Place a block of cheese in each pepper

Arrange half of the chiles in the bottom of the baking pan, in a single layer.

Beat the eggs, cream and salt well. Pour evenly over the chiles. (add meat if desired)

Bake at 375º for 25 minutes, remove

Top with the cheddar cheese.

Put back in oven for 10 more minutes

Let stand 10 minutes before cutting.

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