Chile Relleno Casserole Recipe (Print Version)

# Ingredients:

01 - 6-8 large poblano peppers.
02 - 2 cups Monterey Jack cheese, divided.
03 - 1 cup cheddar cheese, divided.
04 - 5 large eggs.
05 - 1 1/2 cups whole milk.
06 - 3 tablespoons all-purpose flour.
07 - 1 teaspoon baking powder.
08 - 1/4 teaspoon onion powder.
09 - 1/4 teaspoon garlic powder.
10 - 1/4 teaspoon salt.
11 - 1/4 teaspoon black pepper.
12 - Sour cream (for serving).
13 - Salsa (for serving).
14 - Fresh cilantro (for serving).

# Instructions:

01 - Broil peppers until charred, steam in bag.
02 - Peel and seed peppers.
03 - Layer peppers and cheese in baking dish.
04 - Whisk eggs, milk, flour, and seasonings.
05 - Pour over peppers and cheese.
06 - Bake at 350°F for 45 minutes.
07 - Rest 5-10 minutes before serving.

# Notes:

01 - Can use canned chiles.
02 - Serve with toppings.
03 - Let rest before cutting.
04 - Good for any meal.

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