Chile Relleno Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 eggs
• 5 stalks asparagus
• 2 tablespoons flour
• 1/4 teaspoon salt
• 4 cups shredded sharp cheddar cheese
• 4 cups shredded monterey jack cheese
• 1 1/2 cups milk
• 1/2 teaspoon pepper
• 6 tablespoons salsa (optional)
• 4 tablespoons sour cream (optional)
• 3 (7 ounce) cans jalapeno peppers or 3 (7 ounce) cans chipotle chiles

Recipe

• 1 lightly grease 9x13 baking dish.
• 2 beat eggs, milk and spices in medium bowl to blend.
• 3 arrange chiles from one can on bottom covering bottom completely.
• 4 sprinkle 1/3 of the cheese.
• 5 repeat layers twice.
• 6 pour egg mixture over all.
• 7 pre-heat oven to 350 degrees. bake until casserole slightly puffed in the center and golden brown about 45 minutes.
• 8 place asparagas sprouts on top of relleno about 30 minutes into the baking time.
• 9 top with sour cream and salsa (opt.).
• 10 everybody has raved about this dish and some claim it to be a real "plate licker".