Yummy Chile Rellano Caserole

So I got this excellent recipe from my mom, we ate it all the time as kids. I made it tonight, the Jorstads joined me for watching the last 2 weeks of Lost and I thought it was delicious. See what you think.

Chile Rellano Caserole

• 8-10 Poblano or Anaheim Peppers (I used fresh Anaheims we grew that I roasted, peeled, seeded and rinsed, but you can use canned whole chile peppers, about 8-12 ounces)
• 2 cups shredded Monterrey Jack Cheese
• 2 cups shredded Cheddar
• 3 eggs
• 3 cups milk
• 1 cup Bisquick mix

1. Preheat oven to 325 degrees.
2. Spray a glass rectangular pan with cooking spray.
3. Split open the peppers so they lay flat and dry them off.
4. Arrange peppers in a flat layer in the bottom of the pan.
5. Sprinkle peppers with the 4 cups of cheese
6. Beat the 3 eggs and add the 3 cups milk and 1 cup Bisquick. Mix well.
7. Pour over the top of the peppers and cheese.
8. Sprinkle the top with salt.
9. Bake 50-55 minutes until golden brown.

Delicious. Hope you enjoy it! Thanks Mom.