| 1. |
Spray 13 x 9 x 2" pan with non-stick cooking spray. Remove stems (if needed) and seeds from peppers. Slit them down the side and lay them flat on paper towels and dab dry. |
| 2. |
Layer of chilis on the bottom. Then layer with cheese. Continue until all chilis and cheese are used, ending with a cheese layer. |
| 3. |
Beat eggs until very thick. Add flour and milk and mix until well blended. Add some salt to taste and pepper if you like. Pour over casserole. |
| 4. |
Bake at 350 °F (175 °C) for about 40 minutes until top is golden brown. |
| 5. |
Pour can of tomato sauce over casserole and continue to bake for another 15 minutes. |
| 6. |
Take casserole out of oven and allow to rest for at least 20 minutes before cutting. Serve warm with a dollop of sour cream. |
| 7. |
Note: you can use whatever chilis (mild, medium or hot) you prefer as well as a Mexican mix of cheese. You can spice up tomato sauce with chili powder, onion, garlic, oregano, cumin, etc and also sprinkle a bit of cheese on top for a nice look. |
