Chiles Rellenos Casserole

• 2 cans whole green chiles (two 7-ounce cans)
• 2 cups grated cheddar cheese, divided
• 2 cups grated Monterrey Jack cheese, divided
• 2 green onions, chopped (white and green part)
• 3 eggs
• 2 cups milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup salsa (your favorite)

Preheat oven to 350°F. Butter the bottom of a 9x13-inch baking dish.

Split chiles lengthwise, and line the bottom the baking dish.

Combine the cheddar cheese with the Monterrey Jack; toss to mix. Sprinkle 3 cups of the mixed cheese and all the green onions over the chiles. Top cheese with remaining split chiles.

In a bowl, beat together the eggs, milk, flour, salt and pepper until smooth. Pour over chiles and cheese. Bake for 50 to 60 minutes or until a knife inserted in center of dish comes out clean.

Mix the salsa with the remaining 1 cup of cheese. Sprinkle over casserole and return to oven for 10 minutes. Let stand for 5 minutes before serving. Makes 6 to 8 servings.

Prep time: 30 minutes; Cooking time: 1 hour; Total time: 1 hour 30 minutes