Chili Rellano Casserole
•1 1/2 cups milk
•2 Tbsp all purpose flour
•1/2 tsp pepper
•1/4 tsp salt
•12 fresh or 3 7- oz cans whole green chilies, split open
•4 cups shredded cheddar cheese (about 1 pound)
•4 cups shredded Monterey Jack cheese (about 1 pound)
•1 cup cilantro
•3 tomatoes, diced (canned or fresh)
1.Lightly grease a 9 x 13 glass baking dish.
2.Beat the first 5 ingredients in a medium bowl to blend.
3.Arrange chilies from one can in the bottom of the baking dish, completely covering the bottom.
4.Sprinkle with 1/3 of the cheese mixture.
5.Repeat layering twice.
6.Pour egg mixture over the cheese and let stand 30 minutes.
(Can be prepared 1 day ahead-covered and refrigerated)
7.Preheat oven to 350 degrees.
8.Bake until casserole is slightly puffy in the center and golden brown on the edges (about 45 min).
9.Garnish, let cool for 20 min and serve.