Chili Relleno Casserole

I was looking for some inspiration for breakfast this morning.  Since we have lots of Anaheim chilies in the freezer, I wanted to use some of those.  This recipe was listed on cooks.com.  Wow!  Excellent!

This recipe calls for canned chilies, but by all means use home grown if you have 'em.

2 (4 oz.) cans whole green chilies, cut in half and seeds removed
1 1/2 Cups shredded cheddar cheese
1 1/2 Cups milk
1/4 tsp. hot pepper sauce (optional)
1/4 Cup all-purpose flour
1/2 tsp. salt
4 eggs beaten

Place half the chilies in a 10 x 6 baking dish; sprinkle with cheese.  Arrange remaining chilies over the cheese.  Mix the milk, flour, salt, and eggs -- beating until smooth.  Add the optional hot sauce.  Pour mixture over the chili cheese layers.  Bake in a preheated 350 degree oven 45 - 50 minutes or until a knife inserted just off center comes out clean.  Let cool and set for 5 to 10 minutes.  Serves 6.

This is seriously good stuff.  

You could serve this with some sausage links and fruit for a complete breakfast.