I made the following for Dear Daughter's buffet dinner party last night.
Even people who don't like peppers liked it.

She served the makings for pork carnitas burritos and pulled beef
barbecue on crusty rolls, with all the fixings for both. She's a good
cook, far braver than I.


Chiles Rellenos Casserole

1 27 oz can whole green mild chiles or fresh, peeled chiles substitute
8 oz. block Mont. Jack cheese, cut into "fingers" about 3x1x1/2 inch
~4 oz. Jack cheese, grated
~4 oz. cheddar cheese, grated

8 eggs, beaten
1 t. salt
1/4 tsp. garlic powder
2 Tbsp. flour
1/2 c. milk
Optional:
sm. can chopped chiles

Drain chiles, place on layered paper towel to dry slightly
Fill each pepper with a "finger" of cheese and lay in a 9X13 inch
casserole that has been lightly greased or sprayed with PAM.
Sprinkle with grated cheeses.

Mix together remaining ingredients and pour over the peppers.
top with paprika and chopped green onion (optional)

Bake at 375 degrees for 35-35 minutes or until browned.
Let cool slightly before serving.

gloria p