Chili Rellenos

• 2 (7 oz.) cans whole green chili peppers
• 3 c. sharp Cheddar cheese, shredded (approximately 12 oz.)
• 4 green onions, sliced
• 3 c. shredded Mozzarella cheese
• 6 eggs
• 4 c. milk
• 3/4 c. all-purpose flour
• 1/4 tsp. salt
• 2 cans green chili salsa

1. Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9 x 13-inch dish. Sprinkle Cheddar cheese, green onions and 1 1/2 cups of the Mozzarella cheese over chilies.
2. In a bowl, beat eggs, milk, flour and salt together until smooth.
3. Pour over chilies and cheese. Bake in a 325u0b0 oven for 50 minutes or until a knife inserted in custard comes out clean.
4. Meanwhile, mix salsa with the remaining 1 1/2 cups Mozzarella cheese.
5. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
6. Let stand for 5 minutes before serving.
7. Yield: 10 servings.

green chili peppers, cheddar cheese, green onions, mozzarella cheese, eggs, milk, allpurpose, salt, green chili salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526855 (may not work)