Chile Relleno Casserole – A Potluck Favorite (a Taylor family recipe)

1 large can of Whole Green Chile’s, 27 oz. ~OR~ 6 – 4 oz. cans
Cut the chiles lengthwise, rinse out any seeds, pat dry and pile on a plate. Set aside.

1 lb Monterey Jack cheese
1 lb Sharp Cheddar cheese
Grate the cheeses. Set aside.

In a 9×13 glass Pyrex casserole dish, start with a layer of chiles and then with a layer of cheeses, repeat. Layer in two to three layers. I did two layers. Set aside.

Add the following ingredients into a large mixing bowl:
1 dozen eggs – 8 whole, 4 whites
¼ cup milk
4 Tablespoons flour
½ teaspoon baking powder
A pinch of salt and pepper
Blend the egg mixture using an electric mixer on medium speed until it is nice and creamy. Pour the blended ingredients over the chile & cheese.

Bake in a preheated 325° oven for 50 – 60 minutes. Let it set up for 10-15 minutes before cutting.

¡Disfrutar! = Enjoy!