2         cans whole green chili peppers*
3         cups sharp cheddar cheese**
4         each green onions - sliced
3         cups shredded mozzarella cheese
6         each eggs
4         cups milk
3/4      cup all-purpose flour
1/4      tsp. salt
2         cans green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.)

Split chili peppers length wise
and remove seeds and pith. Spread chilies in a single layer in a
greased 9 x 13 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.