---------- Recipe via Meal-Master (tm) v8.03
  Categories: Mexican, Main dish, Vegetables, Casseroles
       Yield: 10 servings
       2 cn Whole green chili peppers*
       3 c  Sharp Cheddar cheese**
       4 ea Green onions, sliced
       3 c  Shredded mozzarella cheese
       6 ea Eggs
       4 c  Milk
     3/4 c  All-purpose flour
     1/4 ts 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
   9x13-inch baking dish.  Sprinkle Cheddar cheese, green
   onions, and 1-1/2 cups of the mozzarella cheese over
      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 1-1/2 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.