This method of preparing chiles rellenos is easier than the traditional method, though equally delicious. Poblano chiles can be substituted, and you can try different cheeses and fillings.
8 whole green chiles, roasted, peeled, and stems removed
1/2 pound Monterey Jack cheese, cut in strips
1 cup grated cheddar cheese
1/4 cup flour
3/4 cup milk
1/4 teaspoon salt
Cut a slit down the side of each chile and carefuly remove the seeds, if desired (leave seeds in for more heat). Gently stuff each chile with the Monterey Jack cheese strips. Lay them side by sisde in a greased 9 x 13 inch pan. Sprinkle with the cheddar cheese.
Beat the eggs with the flour until smooth. Add the milk and salt.
Carefully pour the egg mixture over the chiles and bake, uncovered, at 350 F for 35 minutes or until a knife insesrted in the custard comes out clean and the casserole is lightly browned.
Let the casserole cool for 5-10 minutes before cutting.