Chile Rellenos Casserole

Chile Rellenos Casserole

Ingredients

• 2 fresh poblano, Anaheim, or green sweet peppers

• 1 cup shredded Monterey Jack w/ jalapeno peppers or Mexi-blend cheese (4 oz)

• 3 beaten eggs

• 1/4 cup milk

• 1/3 cup flour

• 1/2 tsp baking powder

• 1/4 tsp cayenne pepper

• 1/8 tsp salt

• 1/2 cup same cheese as above

• Picante sauce (optional)

• Dairy sour cream (optional)

Directions

1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese.
2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.
3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.