->Rellenos 01 <-

Servings: 10

2 7-oz cans whole green chile peppers

3 cups sharp Cheddar cheese, shredded (12 oz)

4 scallions, sliced

3 cups Mozzarella, shredded

6 eggs

4 cups milk

3/4 cup all-purpose flour

1/4 teaspoon salt

2 cans green chili salsa

Split chile peppers lengthwise and remove seeds and pith. Spread

chiles in a single layer in a greased 9x13-inch baking dish.

Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the

mozzarella cheese over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth.

325 degrees oven for minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella

cheese. Sprinkle over casserole and return to oven for 10 minutes

or until cheese melts. Let stand for 5 minutes before serving.