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Chile Relleno Casserole

1 28 ounces wh mild green chilies; four cans
1 lb Monterey Jack cheese
5 Eggs
1 1/4 c Milk
1/4 c Flour
1/2 ts Salt
Freshly ground black pepper
2 tb Chopped cilantro; generous
3 c Grated sharp Cheddar cheese

Preheat oven to 350 degrees.

Slit the chilies lengthwise down one side. Remove the seeds and drain. Slice the Monterey Jack cheese into 1/4-inch thick slices and stuff inside the chilies. Place the chilies in an ungreased 3-quart baking dish. Combine the eggs, milk, flour, salt, pepper, and cilantro and pour over the chilies. Sprinkle the top with the cheese and bake, uncovered, 45 minutes. Serve with Cornsticks.

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