CHILE RELLENOS CASSEROLE 1- 16 oz. can whole green chilies 6 corn tortillas, cut into 1-inch strips 8 ounces shredded Monterey Jack cheese 8 ounces shredded Cheddar cheese 2 Roma tomatoes, sliced lengthwise 8 eggs 1 cup milk 1 teaspoon cumin Salt and pepper to taste Cut the chilies in half lengthwise and make a layer with half of them in the bottom of an 11" by 7" pan. Cover with half the tortilla strips and half the cheeses. Arrange the tomato slices on top. Repeat layering with remaining chilies, tortilla strips and cheese. Beat eggs with milk, cumin, salt and pepper. Pour over tortilla mixture. Bake in a 350 degrees oven for 45 to 60 minutes, or until puffy in the center. Cut into squares and serve. Serves 6 This is a very good dish while hot, but the warmed over leftovers are not quite as good. This dish along with my refried beans and Mexican Rice recipe is about as good as Mexican cooking gets. However, I roast and peel my own homegrown Anaheim and Poblano peppers instead of buying canned ones. I also can my own whole Anaheims in brine. If anyone is interested, I can post those procedures also.