Served as main course. Vegetarian dish. Speciality: Per Serving:-33 gm protein, 22 gm carbohydrate, 271 mg cholesterol, 490 calories.

Mexican

2 Can Whole Green Chili Peppers

3 Cups Sharp Cheddar Cheese

4 Each Green Onions, sliced

3 Cups Shredded Mozzarella Cheese

6 Each Eggs

4 Cups Milk

3/4 Cup All-purpose Flour

1/4 teaspoon Salt

2 Can Green Chili Salsa

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Serves: 10

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