Chiles Rellenos Casserole

Chiles Rellenos Casserole
From the Taste of Home June/July 2010
It reminds me of a cheese popper. The boys don't care much for it, though.

7 cans (4 oz. each) whole green chilies, drained OR 4 (7 oz.) chopped green chilies, drained
3/4 - 1 lb. Monterey Jack cheese, cut into strips
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1 1/4 C. milk
1/4 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

IF USING THE WHOLE CHILIES split the chilies lengthwise; rinse and remove seeds; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11" x 7" baking dish.

IF USING THE CHOPPED CHILIES, lay half of the chilies in a greased 11" x 7" baking dish and lay half the cheese strips on the chilies.

Sprinkle with 1/2 C. cheddar cheese. Repeat layers.

In a small bowl, beat the eggs, milk, flour, salt, pepper, and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.