chile relleno casserole

4 (7 oz.) cans whole, mild green chiles
1 pound Monterey Jack
5 eggs
1 1/4 cups milk
1/4 cup flour
1/2 teaspoon salt
dash of pepper
4 cups grated mild Cheddar cheese (1 pound)

1. Slit chiles lengthwise on one side. Remove seeds and drain.
2. Slice Monterey Jack cheese into 1/4-inch thick slices and place inside chiles.
3. Place stuffed chiles in an ungreased 3-quart baking dish. Mix eggs, milk, flour, salt and pepper well, and pour over chiles. Sprinkle top with grated cheddar.
4. Bake uncovered at 350 degrees for 45 minutes.

8 servings
~Megan