Chile Rellenos Casserole

Submitted by Elmotoo

"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: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 8 fresh poblano peppers
• 8 ounces tomato sauce
• 16 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.