Chile Relleno Casserole with Fresh Poblanos

Step 1

Preheat the oven to 425°F, and line a baking sheet with aluminum foil. Place the peppers on the baking sheet and drizzle with oil. Rub the oil evenly over peppers then transfer the pan to the oven.

Step 2

Cook the poblanos for 25 to 30 minutes, turning occasionally. The skins should blister and blacken.

Step 3

While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking powder, and salt. Set aside.

Step 4

Remove the peppers from the oven, and reduce the oven to 350°F. Allow the peppers to cool until they’re easy to handle, then peel away the skins and discard. Cut off the stems and tops, and remove the seeds and membranes.

Step 5

Place a 1 ounce piece of cheese into each poblano. Lay the poblanos in a single layer in an 11x7-inch or 9x13-inch baking dish. Pour the egg mixture over the peppers. Top with remaining 4 ounces of shredded Monterey jack cheese.

Step 6

Bake for 30 minutes or until the top is golden brown and the center is set. Remove from the oven and serve with sour cream or salsa if desired.

Step 7

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