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Chili Relleno Casserole
WINE:
Color: Red, Varietal: Zinfandel
FOOD:
Appetizer - Cheese
COMMENTS:
This makes a great dish for brunch or lunch.

Servings: Serves 8
RECIPE:
4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterey Jack (about 1 pound)
preparation

Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.
Here is a link to this recipe