Chile Relleno Casserole

• 4 eggs
• 5 stalks asparagus
• 2 tablespoons flour
• 14 teaspoon salt
• 4 cups shredded sharp cheddar cheese
• 4 cups shredded monterey jack cheese
• 1 12 cups milk
• 12 teaspoon pepper
• 6 tablespoons salsa (optional)
• 4 tablespoons sour cream (optional)
• 3 (7 ounce) cans jalapeno peppers or 3 (7 ounce) cans chipotle chiles

1. Lightly grease 9x13 baking dish.
2. Beat eggs, milk and spices in medium bowl to blend.
3. Arrange chiles from one can on bottom covering bottom completely.
4. Sprinkle 1/3 of the cheese.
5. Repeat layers twice.
6. Pour egg mixture over all.
7. Pre-heat oven to 350 degrees.
8. Bake until casserole slightly puffed in the center and golden brown about 45 minutes.
9. Place Asparagas sprouts on top of Relleno about 30 minutes into the baking time.
10. Top with sour cream and salsa (opt.
11. ).
12. Everybody has raved about this dish and some claim it to be a real "plate licker".

eggs, stalks asparagus, flour, salt, cheddar cheese, shredded monterey jack cheese, milk, pepper, salsa, sour cream, jalapeno peppers

Taken from www.food.com/recipe/chile-relleno-casserole-162328 (may not work)