CHILE RELLENO CASSEROLE

2 small cans whole green chiles (I have also use chopped—makes cutting the finished product easier)

2 c. milk

¼ cup flour

1 tsp garlic salt, or ¼ tsp garlic powder plus ¾ tsp salt

2 eggs (sometimes I use 3 or 4)

1 lb. Monterey Jack cheese, shredded

In greased 13 x 9 inch pan, layer 1/3 of the cheese, one can of chiles (open them up and spread them out), 1/3 of the cheese, second can of chiles, and the last of the cheese.  In deep bowl beat eggs, add seasonings, then beat in milk and flour.  I’m sure it’s smoother if you do this part with a mixer but I’m not patient enough to get mine out and clean it up later, so I do it by hand.  It might look somewhat lumpy.  Pour this mixture over the chiles and cheese in the dish.  Bake at 350 for an hour, or until nicely browned.  A glass dish works well for this casserole, and cleanup isn’t bad if you butter it all the way up the sides of the pan.  Allow it to cool about ten minutes before cutting.  This dish is absolutely delicious!  Those who like it, LOVE IT, and those who don’t care for this kind of thing will relinquish their portions to the rest of us.  Good complement for enchiladas or any mexican-type meal.