Chile Relleno Casserole
Ingredients:
4 large poblano peppers, charred, peeled, and deseeded
8 ounces Monterey Jack cheese, sliced
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt
1 cup cheddar cheese, shredded
Salsa and sour cream for serving
Directions:
Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.
Lay the prepared poblano peppers flat in the baking dish. Place slices of Monterey Jack cheese inside each pepper.
In a bowl, beat the eggs until fluffy. Add flour, baking powder, milk, and salt, beating until smooth.
Pour the egg mixture evenly over the peppers in the baking dish. Sprinkle the top with shredded cheddar cheese.
Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is lightly browned.
Serve warm with salsa and sour cream on the side.
