Chiles rellenos casserole

      2 cn Whole green chili peppers*
      3 c  Sharp Cheddar cheese**
      4    Green onions, sliced
      3 c  Shredded mozzarella cheese
      6    Eggs
      4 c  Milk
    3/4 c  All-purpose flour
    1/4 ts Salt
      2 cn Green chili salsa

  * 7 oz. cans **shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish.

Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies.

In a bowl, beat eggs, milk, flour, and salt together until smooth.

Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.

Yield: 10 servings