CHILE RELLENO CASSEROLE

1 (5 or 6 oz.) SMALL can evaporated milk
4 eggs
12 to 14 chilies or other lg. chilies, roasted & peeled
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. flour
3/4 lb. Monterey Jack cheese, grated
3/4 lb. Cheddar cheese, grated

After greasing an 8 to 9 inch square pan, place half
the chilies and cover with half the cheese. Add another
layer of chilies, then another layer of cheese. Beat eggs,
add milk, and baking powder, flour and salt. Pour on top.
Bake 45 minutes in a 350 degree oven.

Serves 6-8.