Chile Relleno Casserole

While I get the rest of my Christmas decorations down, take a look see at this recipe! My good friend Kelli made this for a party recently and I had thirds. And then I reheated some more the next day for lunch. It's so good. I think it would be fun to add to a brunch menu. Enjoy!

1 27 oz can whole chiles + 1 small can (If you can't find the 27 oz cans of whole chiles just buy 8 small ones)

1 lb monterey jack cheese, grated

1 lb cheddar cheese, grated

6 eggs

4 cups milk

1 cup flour

2 teaspoons salt

Preheat oven to 350 degrees. Butter or spray with cooking spray a 9x13 pan. Set aside. Open cans of chiles and drain juices out. Take each chile and rinse under water to get rid of seeds. Using your hands split each chile open, so it is completely flat. Lay a layer of chiles in the bottom of greased 9x13 pan. Over the top of the chiles generously sprinkle a combination of cheddar and jack cheese. Repeat this process two more times. Set aside. In a small bowl, whisk eggs, milk and salt until combined. Whisk in flour. Pour this mixture slowly over the layers of chile and cheese, making sure it gets in all corners. Sprinkle more cheese over the top if you have some left over. Bake uncovered for 1 hour at 350 degrees. Remove from oven and let sit for a few minutes before slicing into squares and serving. Refrigerate any left overs.

image by Briana