2 cn Whole green chili peppers*

      3 c  Sharp Cheddar cheese**

      4 ea Green onions, sliced

      3 c  Shredded mozzarella cheese

      6 ea Eggs

      4 c  Milk

    3/4 c  All-purpose flour

    1/4 t  Salt

      2 cn Green chili salsa

  * 7 oz. cans
  **shredded (approx. 12 oz.)
     Split chili peppers lengthwise and remove seeds and pith.  Spread
  chilies in a single layer in a greased 9x13-inch baking dish.  Sprinkle
  Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
  chilies.
     In a bowl, beat eggs, milk, flour, and salt together until smooth.
  Pour over chilies and cheese.  Bake in a 325 degrees oven for 50 minutes or
  until a knife inserted in custard comes out clean.
     Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
  Sprinkle over casserole and return to oven for 10 minutes or until cheese
  melts.  Let stand for 5 minutes before serving.
  Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams
  cholesterol, 490 calories.