Recipe

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• 4 eggs
• 5 stalks asparagus
• 2 tbsp flour
• 1/4 tsp salt
• 4 cups shredded sharp cheddar cheese
• 4 cups shredded monterey jack cheese
• 1 1/2 cups milk
• 1/2 tsp pepper
• 6 tbsp salsa (optional)
• 4 tbsp sour cream (optional)
• 3 (7 oz) cans jalapeno peppers or 3 (7 oz) cans chipotle chiles

• 1 Lightly grease 9x13 baking dish.
• 2 Beat eggs, milk and spices in medium bowl to blend.
• 3 Arrange chiles from one can on bottom covering bottom completely.
• 4 Sprinkle 1/3 of the cheese.
• 5 Repeat layers twice.
• 6 Pour egg mixture over all.
• 7 Pre-heat oven to 350 degrees. Bake until casserole slightly puffed in the center and golden brown about 45 minutes.
• 8 Place Asparagas sprouts on top of Relleno about 30 minutes into the baking time.
• 9 Top with sour cream and salsa (opt.).
• 10 Everybody has raved about this dish and some claim it to be a real plate licker .