Chile Rellenos Casserole

Great anytime--morning, noon or night! Posted for ZWT3.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  large  fresh poblano chiles or 2  large  fresh anaheim chilies or 2  large green sweet peppers
• 1  cup  shredded monterey jack pepper cheese
• 3  beaten eggs
• 1⁄4 cup milk
• 1⁄3 cup flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon cayenne pepper
• 1⁄8 teaspoon salt
• 1⁄2 cup  Mexican blend cheese (2 ounces)
•  picante sauce (optional)
•  sour cream (optional)

Directions

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