Chile Relleno Souffle

This was another popular dish in the 70's.....back before eggs and cheese got a bad reputation! Kind of a mexican quiche!

6 eggs

1 cup milk

1 cup flour

3/4 lb. cheddar cheese, grated

1 onion, chopped

1 can green chiles, diced

1 Tbsp. oregano

1 can salsa (probably around 1/2 cup or so)

1/4 lb. jack cheese, grated

Beat eggs, flour and milk; add cheddar cheese, onion, chiles and oregano. Pour into greased 2 quart casserole. Bake at 350 for 1 hour or until golden brown on top. Top with salsa and jack cheese, bake 15 minutes more, till bubbly. Serve with warm tortillas