Casserole Chiles Rellenos Style
Sandy Ramsey
Prep: 25 minutes Bake: 15 minutes
2 large poblano peppers or green sweet peppers (8 ounces)
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper
1/8 teaspoon salt
3/4 cup shredded cheddar cheese (3 ounces)
1 cup picante sauce
1/4 cup dairy sour cream
Directions
1. Quarter the peppers and remove stems, seeds, and veins. Immerse peppers into boiling water for 3 minutes. Drain. Invert on paper towels to drain well. Place half the peppers in a well-greased 1-1/2-quart casserole. Top with half of the shredded Monterey Jack cheese. Repeat layers.
2. In a medium mixing bowl combine eggs and milk. Add flour, baking powder, red pepper, and salt. Beat until smooth. Pour egg mixture over peppers.
3. Bake, uncovered, in a 450 degree F oven for 15 minutes or until set. Sprinkle with the shredded cheddar cheese. Let stand about 5 minutes or until cheese melts. Serve with picante sauce and sour cream. Makes 4 main-dish servings.
Delicious!!