Chili Rellenos Casserole

8 Whole Anaheim Chilies, Charred, peeled and seeded
1/2 lb Monterey Jack Cheese
3 Eggs
1 Jalapeno Chile, seeded and minced
1/4 Cup Flour
1/2 Tsp Salt
3/4 Cup Milk
1 Cup Grated Cheddar Cheese

Preheat oven to 350f. Oil a 9 x 13 inch baking dish

Stuff each chile with cheese stick and place it in baking dish.

Beat together the eggs, jalapeno, flour, salt and milk in a bowl; pour over chilies. Sprinkle cheese over top.

Bake for about 35 minutes, or until golden brown. Cool for 10 minutes before serving.

Note:
To roast chilies, place in a preheated 450f oven on a cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots.

Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides.

Or, hold over gas burner, turning until all sides are charred.

Place in a bag or covered bowl for about 10 minutes. Skin should peel right off.

Note:
Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.