Chile Rellenos Casserole

Ingredients

• 2 large fresh poblano chile peppers, fresh anaheim chile peppers, or green sweet peppers (8 ounces)
• 1 cup shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (4 ounces)
• 3 beaten eggs
• 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 shredded Monterey Jack cheese with jalapeno peppers or Mexican-blend cheese (2 ounces)
• Picante sauce (optional)
• Dairy sour cream (optional)

Directions

1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers into boiling water for 3 minutes; drain. Invert peppers on paper towels to drain well. Place the peppers in a well-greased 2-quart square baking dish. Top with 1 cup of the cheese.

2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat until smooth with a rotary beater. Pour egg mixture over peppers and cheese.

3. Bake, uncovered, in a 450 degree F oven about 15 minutes or until a knife inserted into the egg mixture comes out clean. Sprinkle with the remaining 1/2 cup cheese. Let stand about 5 minutes or until cheese melts. If desired, serve with picante sauce and sour cream. Makes 4 servings.