Recipe - Chiles Rellenos A La Hacienda

2 cn Whole green chili peppers*
3 cup Sharp Cheddar cheese**
4 Green onions, cut or sliced up
3 cup Shredded mozzarella cheese
6 Eggs
4 cup Milk
Three fourths cup Allpurpose flour
One fourth teaspoon Salt
2 cn Green chili salsa

* 7 oz. cans
**shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13inch baking dish. Sprinkle
Cheddar cheese, green onions, and 1One half cups of the mozzarella cheese over
chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1One half cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.

From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip