Chili Relleno Casserole

About 12 large green chilis (Hatch or Serrano and I do as many as will fill my pan) skin and stem removed and seeded.

6 eggs lightly beaten

1 cup milk

3 to 4 Tbsp flour

Salt and pepper to taste

2 – 3 cups Monterrey Jack cheese grated

Spray a square pan (about 9×13) with a light nonstick spray or lightly oil/grease

then layer in the chiles first

Add the cheese on top.

Mix the wet ingredients and salt, pepper and flour together and pour over the top of the chilis and cheese.

Bake in the oven at 350 degrees for about 40 minutes.

They should puff and brown slightly on top.

Cut wedges and serve for breakfast, lunch or dinner.

I served it over rice above but you could also serve with a side salad, veggies or fruit.