Chili Rellenos

Directions

1. 1
   Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9 x 13-inch dish. Sprinkle Cheddar cheese, green onions and 1 1/2 cups of the Mozzarella cheese over chilies.
2. 2
   In a bowl, beat eggs, milk, flour and salt together until smooth.
3. 3
   Pour over chilies and cheese. Bake in a 325° oven for 50 minutes or until a knife inserted in custard comes out clean.
4. 4
   Meanwhile, mix salsa with the remaining 1 1/2 cups Mozzarella cheese.
5. 5
   Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
6. 6
   Let stand for 5 minutes before serving.
7. 7
   Yield: 10 servings.