Chile Relleno Casserole

Place the peppers on a foil-lined baking sheet and broil them until they are blistered, turning them once to roast both sides evenly, about 10-12 minutes total. Once blistered, remove them from the oven and let them cool for a few minutes.

Next, place the peppers in a plastic bag while they're still warm for 15 minutes. This will steam them and make peeling easier. Peeling them ensures they become fork-tender.

Preheat the oven to 350°F and peel the outer skin off each pepper.

Next, trim off the stem ends, make a slice along one side, and remove the seeds and membranes.

Coat a 3-quart baking dish with non-stick cooking spray and arrange half of the peeled poblanos evenly on the bottom.

Layer half of the shredded cheese over the peppers. Repeat the process by adding another layer of peppers over the cheese, then finish by sprinkling the remaining cheese on top.

In a bowl, mix 5 eggs, 3 tablespoons of flour, 2 teaspoons of baking powder, and 1 cup of milk. Whisk everything together until smooth.

Pour the egg mixture over the casserole and bake uncovered for 25-35 minutes, or until the top is golden brown and the center is set.

While the casserole bakes, make the sauce. In a blender, combine 3 cups of roughly chopped tomatoes, 1/8 cup of vegetable oil, 1 cup of chicken broth, 2 garlic cloves, 2 teaspoons of dried oregano, and 1 tablespoon of flour. Blend on high until smooth.

Transfer the sauce to a saucepan over medium heat. Bring it to a boil, then reduce the heat to a simmer. Cook until the sauce thickens, then set aside and keep warm.

After removing the Chile Relleno Casserole from the oven, let it cool for 10-15 minutes before cutting into squares.

Serve Chile Relleno Casserole with sauce. Enjoy!

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