Chile Rellenos Casserole

Name: Chile Rellenos Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 8 fresh poblano peppers; 8 ounces tomato sauce; 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)

Recipe 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

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
Shred the cheese while the peppers are broiling.
Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
Bake for about 30 minutes until set and the top is brown & bubbly.