* 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.
[Image source- http://www.columbusfoodie.com/2010/01/02/chile-relleno-casserole/]