2 cans (7 oz. size) whole green chilies (hotness
to taste, I prefer to use fresh jalapenos,
around 12, sliced open and deseeded
2 cups sharp cheddar cheese, grated
6 green onions, chopped
1 cup cheddar cheese, grated
1 cup Monterey Jack cheese, grated
8 eggs
4 cups of milk
3/4 cup of all purpose flour
salt to taste
8 oz salsa (your favorite) for serving
Preheat oven to 325 degrees. Split chilies lengthwise, and spread in a single layer in a greased 9 X 13 inch baking dish. Combine the 2 cups of sharp cheddar cheese with the Monterey Jack cheese, toss to mix. Sprinkle the mixed cheese and all the green onions over the chilies.
In a bowl, beat together the eggs, milk, flour, and salt until smooth. Pour over chilies and cheese. Bake in a 325 degree oven for 50 minutes or until a knife inserted in center of dish comes out clean.
Sprinkle the remaining 1 cup of cheddar cheese over casserole and return to oven for 10 minutes until cheese is bubbly. Let stand for 5 minutes before serving. Serve with salsa on the side.