Chile Rellenos Casserole

Fourteen ounces of whole green chiles, preferably from two to seven ounce cans

3/4 pound of shredded jack cheese

2 eggs 1 cup of shredded cheddar cheese

mixed-purpose flour, 1/2 cup

1/2 cup of milk

one teaspoon of salt

Black pepper, half a teaspoon

Authentic Chile Relleno Recipe

Apply non-stick spray to a baking dish that is 9 inches by 9 inches. Remove the seeds and membranes from entire green chiles from the can before slicing them open. Start by placing half of the chilies on the base of the plate.

Coat the peppers with HALF of the shredded cheddar and jack cheeses.  Top the cheese with another layer of the remaining green chilies. Sprinkle the remaining cheddar and jack cheeses over top.

Combine the eggs, flour, milk, and salt in a small bowl and stir to combine.  After equally spreading it, pour the mixture over the casserole.

After 30–35 minutes of baking uncovered at 350 degrees, the casserole should have a golden brown top.  Transfer the dish to a wire rack after taking it out of the oven.  After a few minutes of cooling and firming, cut the casserole into six equal pieces using a sharp knife. Serve with a spatula for easy serving, and enjoy!