Chile Relleno Casserole

2 large cans Chili Peppers whole, green, mild
1 small can Chili Peppers chopped, green, mild
1/2 pound Cheddar cheese grated
1/2 pound Monterey Jack cheese grated
1 can Evaporated Milk Low fat dairy products work well too
1 Egg
1/2 cup Flour
1/2 small can Tomato Sauce

Split and clean peppers, removing all seeds. Put them on the bottom of 8 x
12 inch casserole dish, don't squash down. Spread grated cheeses over
chilies. Top with chopped chilies. In a blender: Beat milk at high speed
until fluffy. Add egg and continue beating until it becomes fluffy. Add
flour and continue beating until it becomes fluffy. Pour the milk mixture
over the cheese. Set the casserole aside for a while to let the milk work
its way down underneath the chilies on the bottom. Bake at 350 degrees for
30 minutes. Take out and spread tomato sauce on top, then bake another 5
minutes. Let sit for a while before you serve so the hot cheese isn't
runny. For a 9 x 13 inch pan, use 1 1/2 recipes.

Enjoy !

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