Chili Rellenos Casserole

Ingredients

• 3 (4oz.each) whole green chiles, seeded
• 1 lb cheddar cheese, grated
• 1 lb. monterey jack cheese, grated
• 6 eggs
• 1 (13oz.) can evaporated milk
• 1 evaporated milk can of water
• 1 1/2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup green chili salsa

Directions

1. Preheat oven to 350º
2. Lightly grease 9''X13'' casserole dish and cover with a layer of chiles so bottom of dish is not showing.
3. Sprinkle 3/4 cup cheddar and 1/2 cup jack cheese over chiles. Add a few more chiles, somewhat broken up. Fill until rounded on top with remaining cheese but don't pack it down. Place in refrigerator.
4. EGG MIXTURE:
5. Separate 6 eggs. Combine yolks, milk, water, flour, salt and pepper. Whip egg whites until stiff but not dry. Add to yolk mixture. Pour into casserole dish, giving egg mixture time to settle, then pour remainder.
6. Place casserole dish in a larger pan containing 1'' of hot water. Bake 20 minutes then cover top with foil, being careful not to have it touch egg mixture.
7. Bake 1 1/4 to 2 hours or until firm enough to cut with a knife. Remove from oven.
8. With knife, make 1/4'' cuts across the top every 2''. Spoon a little green salsa into the cuts.