Preheat the oven to 325° F.  To remove the skins from the fresh chilies, place on the grill until charred on all sides.  Remove and allow to cool.  Once cool, remove the skins. (If you are using canned chilies you can skip that step.) Cut off the stems and slice open long ways and scrape out pith and seeds.  Layer on the bottom of a greased 9 x 13 inch pan until you have used all the chilies.

Sprinkle the cheddar cheese on top of the chilies. Thinly slice four green onions, including the white part and sprinkle over the cheese.  Sprinkle half of the monterey jack or mozzarella.

In a bowl, beat eggs, milk, flour and salt together until smooth.  Pour over the chilies and cheese.  Bake in the oven for 50 minutes, until a knife inserted comes out clean.  

Meanwhile, mix the remaining cheese and the salsa.  Sprinkle over the casserole and return to the oven for 10 minutes or until the cheese is melted.  Let stand for 5 minutes before serving.