Southwest Chile and Cheese

• 3 anaheim chilies
• 1 jalapeno
• 8 cups cubed French bread (about 1-inch cubes)
• 8 ounces sharp cheddar cheese, grated
• 4 ounces sharp white cheddar cheese or 4 ounces monterey jack cheese, grated
• 12 cup thinly sliced green onion
• 12 cup chopped fresh cilantro
• 6 large eggs
• 2 cups milk
• 1 teaspoon dried chipotle powder
• 1 teaspoon salt

1. Slice chiles and jalapeno in half lengthwise and remove seeds and pulp.
2. Grill or broil,
3. Cut sides facing away from the heat, for 3 to 5 minutes, or until skin is blackened.
4. Place in a ziplock bag and allow to sweat for 5 minutes.
5. Remove skins and dice chiles and jalapeno.
6. Toss bread cubes with chiles, cheeses, onion and cilantro.
7. Place in a 4-quart casserole that has been sprayed with nonstick cooking spray.
8. Mix remaining ingredients together and then pour over bread mixture, making sure all the bread cubes are saturated.
9. Bake, uncovered, at 375 degrees for 35 to 40 minutes, or until lightly browned and almost set in the center.

anaheim chilies, jalapeno, bread, cheddar cheese, cheddar cheese, green onion, fresh cilantro, eggs, milk, chipotle powder, salt

Taken from www.food.com/recipe/southwest-chile-and-cheese-299150 (may not work)