Chili Relleno Casserole

Ingredients

• 4 Poblano peppers
• 8 oz Monterey Jack cheese, shredded
• 4 oz Cheddar cheese, shredded
• 4 Eggs
• ½ cup Milk
• 2 tbsp All-purpose flour
• ½ tsp Salt
• ¼ tsp Black pepper
• ½ tsp Cumin
• ½ tsp Garlic powder
• 1 tbsp Vegetable oil
• ½ cup Salsa (optional)
• ¼ cup Sour cream (optional)
• 2 tbsp Fresh cilantro, chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish.
2. Roast poblano peppers: Place whole poblanos on a baking sheet and roast for 15-20 minutes, turning once, until skin is blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, remove seeds, and slice into strips.
3. In a large bowl, whisk together eggs, milk, flour, salt, pepper, cumin, and garlic powder until smooth.
4. Arrange half of the poblano strips in the bottom of the prepared baking dish. Top with half of the Monterey Jack and Cheddar cheeses.
5. Pour half of the egg mixture over the cheese and peppers. Repeat with the remaining poblano strips, cheese, and egg mixture.
6. Bake for 30-35 minutes, or until the casserole is set and golden brown. Let rest for 5 minutes before serving.
7. Serve hot, garnished with salsa, sour cream, and fresh cilantro if desired.