Chile Relleno Casserole

I have oodles of green chiles on hand and made this recipe recently.  It does not require cooking the peppers ahead of time, which is nice if you are still in the summer bounty time of the year, but it works equally well with peppers that have been charred, peeled and seeded.  The dish is delicious as a breakfast buffet item (it can be served with a Mexican tomato sauce or not), and it is very good at room temperature, so it can be taken to a pot luck.
But my favorite way to have it is in a breakfast sandwich--use it just as you would use egg, and you can add bacon or ham or whatever else you would add, and it becomes a portable breakfast that is delicious.

In a 9" x 13" pan,
pack in as many peppers as you can--you can use poblanos, jalopenos, banana peppers, what ever level of heat you want will work.
Seed them and stuff each of them with grated cheese that melts well (I use Chihuahua when I have it, a Mexican blend when I don't).

The egg batter is:
5 eggs
1/4 c. flour
1 1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper

Mix in a blender, and pour over the stuffed peppers.  Bake at 350 degrees until the egg is puffy and set, about 30-40 minutes.