Chili Relleno Casserole

Chile Relleno Casserole
(For 14" Camp Oven)
Ingredients:
2 lb. chorizo pork sausage
1- large yellow onion diced
2- 12 oz. cans evaporated milk
1- cup water
1/2 teaspoon salt
8 eggs
3/4 cup flour
2- 27 oz. cans whole green chilies seeded
2 cups mild cheddar cheese, grated
2 cups monterey jack cheese, grated
Directions:
Brown the onion and sausage in the bottom of the oven. Remove and set as side. Beat the eggs, add milk, water, salt, flour, then stir in 2 cups of the cheese. ( 1 cup each type) Open the chilies and put a layer in the bottom of the oven. Sprinkle 1/2 of the meat and cover with 1/2 of the egg/milk/ cheese mix. Add another layer of chilies, meat and the rest of the liquid. Top with the remainder of the cheese. Save one chili and arrange it in strips in a star pattern on top to decorate. Cover and bake at 425 degrees for 45-60 minutes. (1 semi loose ring of coals on bottom and 2 tight rings of coals on top) Rotate oven and lid every 15 minutes. Remove from heat when top is browned, let set for 5-10 minutes and ENJOY!!!
(For 12" Camp Oven)
Ingredients:
1 lb. chorizo pork sausage
1- medium yellow oven
1- 12 oz. can evaporated milk
1- cup water
½ teaspoon salt
6 eggs
½ cup flour
1- 27 oz. can whole green chilies seeded
1 ½ cups mild cheddar cheese, grated
1 ½ cups monterey jack cheese, grated