2 cn Whole green chili peppers*
4 c Milk
3 c Sharp Cheddar cheese**
3/4 c All-purpose flour
4 ea Green onions, sliced
1/4 t Salt
3 c Shredded mozzarella cheese
2 cn Green chili salsa
6 ea Eggs
* 7 oz. cans
**shredded (approx. 12 oz.)
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.
James is a conductor at the Crest at Fort Worth.
6-97