Chile Relleno
1 cup buttermilk
4 eggs
1/3 cup all purpose flour
1/4 tsp garlic salt
3-4 drops hot pepper sauce
2 cups (8oz.) shredded Mexican style cheese
1 cup (4oz.) shredded cheddar cheese
3 (4oz.) cans of whole green chiles (well drained)

Heat oven to 350 degrees
Grease a 1-1/2 quart baking dish
Mix butter milk, egg, flour, salt, and pepper sauce
Mix cheeses and set 1/2 cup aside
Tear chiles into wide strips
In the baking dish layer chiles and cheese (I just did one layer of each because I used a larger dish (2 quart is all I had ?)
Pour egg mixture carefully over layers
Sprinkle remaining cheese over the top
Bake 40-45 minutes or until set and knife inserted in center comes out clean
Serve hot with salsa