2 cn Whole green chili peppers*
3 c Sharp Cheddar cheese**
4 ea Green onions, sliced
3 c Shredded mozzarella cheese
6 ea 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.
