Chili Rellenos Casserole

• 2 (8 oz.) cans whole green chilies, seeded
• 1 lb. Monterey Jack cheese, shredded or cut into thin strips
• 3 large eggs
• 1 (16 oz.) frozen pancake batter, thawed
• 4 oz. sharp Cheddar cheese, shredded coarse
• salsa or taco sauce (room temperature)

1. Heat oven to 375u0b0.
2. Grease a shallow 1 1/2-quart baking dish. Stuff chilies with Jack cheese (don't worry if chilies tear or come apart).
3. Arrange side by side in prepared dish.
4. Beat eggs in medium size bowl with electric mixer until pale and fluffy.
5. Fold pancake batter into eggs and pour over chilies.
6. Sprinkle Cheddar over top.
7. Bake 30 minutes or until puffed, firm and lightly browned around edges.
8. Serve immediately.
9. Spoon salsa on top. Makes 6 servings.
10. Per serving:
11. 541 calories and 33 g. fat.

green chilies, cheese, eggs, pancake batter, cheddar cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703032 (may not work)