Chiles Rellenos Casserole

[Roxy15]

Chiles Rellenos Casserole:

 

2-(4-oz. Cans Each) Whole Green Chilies, Drained

1/4 lb. Monterey Jack Cheese, Cut Into Strips

1 Cup-(4-oz.s) Shredded Cheddar Cheese

5 Eggs

1-1/4 Cups Milk

1/4 Cup All-Purpose Flour

1/4 Tsp. Salt

1/4 Tsp. Pepper

1/8 Tsp. Hot Pepper Sauce

 

Split chilies lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11-in.x7-in. baking dish; sprinkle with 1/2 cup Cheddar Cheese. Repeat layers.

 

In a small bowl, beat the eggs, milk, flour, salt, pepper and Hot Pepper Sauce until smooth; pour over chilies. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.

 

Let stand for 10 minutes before serving.