puffy chile relleno casserole

3 4-ounce cans green chilies
4 corn tortillas, torn into strips
12 ounces Monterey Jack cheese, sliced
1 large tomato, sliced
8 eggs
1/4 teaspoon onion salt
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder

Remove seeds from chilies and cut into strips. Layer half of first 3 ingredients in a well-greased 9-inch casserole dish. Start with chilies and end with cheese. Add sliced tomato and continue. This can be done a day ahead. Beat eggs, milk and spices; pour over casserole and sprinkle with paprika. Bake in a 350-degree oven for 40 minutes, until puffy and set. Serves 5-8. Use as a side dish or for brunch.

From Janice Gentry, Adult Education Coordinator, Arlington Public Schools.

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