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Chile Rellenos Casserole

1 large can Ortega whole chilis
1 Lb Monterey Jack cheese
1 Lb Cheddar cheese
4 beaten eggs
13 oz can evaporated milk
2 TBS flour
1/2 tsp salt

Remove seeds from chili and drain. Grate and mix cheeses. Put
1/2 of the peppers on bottom of a 9x13 glass baking dish (or use
2 smaller dishes) Layer about 3/4 of the cheese over peppers, then
the other 1/2 of the peppers over cheese. Put remaining cheese on
top.

Mix remaining ingredients well and pour over the top. Bake at 350
to 375 for 30 minutes.

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