Chile Rellenos Casserole

Submitted by AmyZoe

"I'm starting to really love trying different varieties of chile rellenos. I love how quick and easy it comes together, and I think it's even delicious for breakfast. Recipe courtesy of Betty Crocker's New Cookbook Prizewinning Recipes."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 poblano chiles, peppers (LARGE or anaheim chile peppers, or green sweet peppers)
• 1 cup monterey jack cheese, shredded (or Mexican blend cheese)
• 3 eggs, beaten
• 1⁄4 cup milk
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon cayenne pepper
• 1⁄8 teaspoon salt
• 1⁄2 cup monterey jack cheese (with jalapenos, shredded or Mexican blend cheese)
• picante sauce
• sour cream

directions

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