Chile Rellenos Casserole

I had poblano peppers. I had no desire to stand over the stove frying them individually. So, I went rummaging for recipes, found a few then made this. This is delicious. I wish I had doubled it. Feel free to sub black beans for the corn.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  fresh  poblano peppers
• 8  ounces tomato sauce
• 16  ounces  shredded extra-sharp cheddar cheese or 16  ounces monterey jack cheese or 16  ounces monterey jack pepper cheese
• 3  cups corn kernels (fresh or frozen)
• 8  eggs
• 1  tablespoon oregano
• 1  tablespoon baking powder
• 1⁄4 cup flour (can use gluten free flour)

Directions

1. Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
2. Shred the cheese while the peppers are broiling.
3. Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
4. Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
5. Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
6. Bake for about 30 minutes until set and the top is brown & bubbly.