Chile Relleno Casserole
1 lb bag grated Mexican Four Cheeses (or 1/2 lb grated cheddar and 1/2 lb grated Monterey Jack )
5 eggs
1/3 c flour
1 2/3 c milk or half and half (you can use 2% milk without a problem)
two 4 ounce cans of diced green chiles, drained
Preheat oven to 375°
Spread cheese evenly over buttered 10 inch pie pan
Beat eggs, slowly add flour a little bit at a time, beating after each addition with egg beater
Beat in milk
Pour egg mixture over cheese
spoon chiles over the surface
Bake about 50 minutes, or until the center is set
Options: spread a thin layer of salsa verde in the buttered pie pan before adding cheese
Suggestion: cook pie on top of a cookie sheet so the danger of spilling into the oven is lessened.
Great served with tamales!