2 cans (7 oz. each) whole green chili peppers
3 c. (12 oz.) shredded sharp cheese
4 green onions, sliced
3 c. (12 oz.) shredded Mozzarella cheese
6 eggs
4 c. milk
3/4 c. flour
1/4 tsp. salt
14 oz. salsa

Split peppers lengthwise and remove seeds. Single layer peppers in a 9 x 13 inch greased dish. Sprinkle cheeses and onions; using just half of the Mozzarella cheese, set remaining 1 1/2 cups aside.

In a bowl beat eggs, milk, flour and salt until smooth. Pour over chiles and cheese. Bake at 325 degrees for 50 minutes or until knife inserted in middle comes out clean.

Mix salsa and remaining Mozzarella cheese. Sprinkle over casserole and bake another 10 minutes or until cheese melts. Let stand 5 minutes before serving.

Also delicious with about 1/2 pound of cooked chicken added.