Chili Rellenos Casserole

Ingredients

 * 8 whole anaheim chiles, charred, peeled and seeded
 * ½ lb monterey jack cheese
 * 3 eggs
 * 1 jalapeño chile, seeded and minced
 * ¼ cup flour
 * ½ tsp salt
 * ¾ cup milk
 * 1 cup grated cheddar cheese

Directions

 * 1) Preheat oven to 350 °F.
 * 2) oil a 9 x 13 inch baking dish stuff each chile with cheese stick and place it in baking dish.
 * 3) Beat together the eggs, jalapeño, flour, salt and milk in a bowl; pour over chilies.
 * 4) Sprinkle cheese over top.
 * 5) Bake for about 35 minutes, or until golden brown.
 * 6) Cool for 10 minutes before serving.
 * 7) * Note: to roast chilies, place in a preheated 450 °F oven on a cookie sheet, turning after 10 minutes, and continue roasting until skins blister and blacken in spots.
 * 8) * Or, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides.
 * 9) * Or, hold over gas burner, turning until all sides are charred.
 * 10) Place in a bag or covered bowl for about 10 minutes.
 * 11) Skin should peel right off.

Note
Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.