Chili Relleno Casserole

When I was growing up, one of my favorite meals my mom made was Chili Relleno Casserole with Flank Steak and green breans. This recipe is a delicious twist on her recipe using fresh poblano peppers instead of canned green chilies. It is easy to pull together (after the chilis are blackened) and is a great side for brunch or dinner!

Chili Rellenos

Ingredients

6-8 large poblano peppers

2 cups freshly shredded Monterey Jack cheese, divided

1 cup freshly shredded cheddar cheese, divided

5 large eggs

1 1/2 cups whole milk

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

sour cream and salsa for serving

Instructions

• Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
• Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
• Preheat oven to 350°. Lightly coat a 3-quart baking dish with nonstick spray.
• Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
• In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.
• Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
• Let stand and cool for 5-10 minutes before cutting. Serve with a dollop of sour cream and a little salsa,. Enjoy!