Chile Rellenos Casserole

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 poblano chiles, peppers (large or anaheim chile peppers, or green sweet peppers)
• 1 cup monterey jack cheese, shredded (or mexican blend cheese)
• 3 eggs, beaten
• 1/4 cup milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1/2 cup monterey jack cheese (with jalapenos, shredded or mexican blend cheese)
• picante sauce
• sour cream

Recipe

• 1 preheat oven to 450.
• 2 quarter the peppers and remove seeds, stems, and veins.
• 3 immerse peppers into boiling water for 3 minutes and drain.
• 4 invert peppers onto paper towels to drain well.
• 5 place the peppers in a well-greased 2-quart square baking dish.
• 6 top with 1 cup cheese.
• 7 in a medium bowl combine eggs and milk.
• 8 add flour, baking powder, cayenne pepper, and salt.
• 9 beat until smooth with a rotary beater.
• 10 pour egg mixture over peppers and cheese.
• 11 bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
• 12 sprinkle with 1/2 cup cheese.
• 13 let stand about 5 minutes or until cheese melts.
• 14 if desired, serve with picante sauce or sour cream.