Chili Relleño Casserole

from Sydney Griswold
via Sue Gilbert

serves 4 to 5 as a side dish

2 7-ounce cans whole green chiles, rinsed and patted dry
1/2 pound Monterey Jack cheese
3 eggs
1/2 cup bell pepper, chopped
1/4 cup flour
3/4 cup milk
1/4 teaspoon salt
1 cup grated Cheddar cheese

Preheat oven to 350 degrees.

Stuff each chile with a finger of Jack cheese. Place in an oiled 8 by 10-inch baking dish. Beat the eggs with flour, milk and salt then add the bell peppers and stir. Pour over chiles and top with cheddar cheese. Bake for about 35 minutes. Let cool 10 minutes before serving.

Very simple and delicious. Great for casual entertaining. It was a big hit at a dinner for a family with teenagers; they loved it.