CHILI RELLENO CASSEROLE

4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 - 7 oz. cans whole green chilies,
split open
4 cups shredded cheddar
4 cups shredded Monterey Jack

Lightly grease a 9x13 glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese & let casserole stand for 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Pre-heat oven to 350 degrees. Bake until casserole is slightly puffed in center and golden brown on edges (about 45 minutes). Cool 20 minutes and serve.

Serves 8