Step 1

Start by preheating your oven to 350 degrees F.

Step 2

Wash and pat the peppers dry. Arrange the rack on the highest level, and place the pan under the broiler. Turn the broiler temperature to 500 degrees Fahrenheit.

Step 3

Broil the peppers for about 5-7 minutes or until the skin has blackened, then turn the peppers and broil until the other side is blackened. Continue cooking until all sides of the peppers are blackened.

Step 4

Remove the peppers from the oven and place them in a ziplock bag or paper sack. Steam the peppers for about five minutes to soften the skin.

Step 5

Remove one chili from the bag at a time and peel off the skin. Slice the chili down the middle and scoop out the seeds and stem.

Step 6

If using poblano peppers, follow the directions for roasting. Put a piece or two of cheese in the middle of each poblano pepper and roll it up.

Step 7

Place chilis in a 9 x 13-inch pan or a 2-quart casserole dish.

Step 8

Whisk the eggs and milk together in a mixing bowl. Mix the flour, baking powder, salt, and pepper together before adding the eggs.

Step 9

Stir the eggs gently with the flour and pour over the chilis.

Step 10

Sprinkle the cheese over the eggs and peppers.

Step 11

Place the casserole in the oven and bake for 20 minutes.

Step 12

Remove your Pioneer Woman Chile Relleno Casserole and serve immediately.