Chili Relleno Casserole

For this recipe if you are in a hurry, you can use 3-4 cans of whole chilis and skip steps 2-4. Just drain and pat them dry with a paper towel before opening them up and layering in the baking dish.

Prepare and peel poblanos. Place poblanos on a foil wrapped baking sheet. Broil poblanos until they are blistered. Once blistered, remove from oven and allow a few minutes to cool.

Next place poblano's in a plastic bag while still warm for 15 minutes. This will steam them and make them easier to peel. Peeling them makes them super tender otherwise they can be though to cut.

Peel the outside skin off of each poblano. Next cut the stem ends off and cut down one side, scoop out membranes and seeds.

Preheat oven to 350 degrees.

Spray a 2-quart baking dish with non-stick cooking spray and line the bottom with a couple of the poblanos.

Next layer half of the shredded cheese over the poblanos. Repeat process, layer another layer of poblanos over the top of the cheese, then sprinkle the remaining cheese on top.

In a bowl combine 5 eggs, 3 tablespoons of flour, 2 teaspoons of baking powder and 1 cup of milk. Whisk until combined.

Pour egg mixture over poblano casserole. Bake uncovered for 25-35 minutes or until golden brown and middle is set.

While casserole bakes, make sauce. Add to a blender: 3 cups of roughly chopped tomatoes, 1/8 cup vegetable oil, 1 cup water, 1 teaspoon chicken bouillon powder, 2 teaspoons of minced garlic, 2 teaspoons dried oregano leaves and 1 tablespoon flour. Blend on high until everything is combined. Place sauce in a saucepan on medium heat. Bring to a boil, then reduce to a simmer. Simmer until desired consistency is reached.

Allow casserole to cool for 15 minutes before serving.

Cut squares of casserole and spoon a generous amount of sauce over the top. Enjoy!

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