Chile Relleno Casserole

4 7-oz cans whole mild green chiles (or 1 2-1/2 lb can)

1 lb. Jack Cheese

5 eggs

1 1/4 cups milk

1/4 cup flour

1/2 t. salt

dash of pepper

4 cups (1 lb.) grated cheddar cheese

Split chiles lengthwise. Remove seeds and membranes. Rinse under cold water and drain open on paper towels.

Slice cheese in 1/2"x1/2" long slices.

Place inside of chiles, folding chiles around cheese. Place stuffed chiles in ungreased 3 qt. baking dish.

Beat eggs with milk, flour, salt and pepper well. Pour over chiles. Sprinkle top with grated cheddar.

Bake uncovered at 350°, 45 minutes.

Serves 10 - 12