Chile Relleno Casserole

Ingredients

• 4-6 poblano peppers
• 1 Tablespoon olive oil
• Salt & Pepper
• 2 cups shredded Monterey Jack cheese
• 4 whole large eggs
• 1/2 cup skim milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 425º F.

2. 2

   Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Bake for about 25 minutes until the peppers start to char and blister.

3. 3

   Remove from the oven and put them in a large bowl covered with plastic wrap for about 15 minutes. Once they are cool enough to handle, cut off the stem, remove the seeds and peel off the skin.

4. 4

   Preheat oven to 350º F.

5. 5

   Spray a 9-inch baking dish with non-stick spray. Arrange a single layer roasted peppers in the bottom of a baking dish. Top with half of the cheese, and then repeat with the rest of the peppers and cheese.

6. 6

   In a bowl whisk together everything for the egg mixture. Pour evenly over the top of the casserole.

7. 7

   Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set.

8. 8

   Remove from oven and let set for 5 minutes before slicing to serve.