Chile Relleno Casserole
Ingredients
4-6 Poblano or Anaheim peppers
1 Tablespoon olive oil
Salt & Pepper
12 ounces to 1 pound precooked Mexican chorizo
2 cups shredded Monterey Jack cheese
Egg Mixture:
4 whole large eggs
1/2 cup skim milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat oven to 425º F.
Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Bake for about 25 minutes until the peppers start to char and blister.
Remove from the oven and put them in a large bowl covered with plastic wrap for about 15 minutes. Once they are cool enough to handle, cut off the stem, remove the seeds and peel off the skin.
Preheat oven to 350º F.
In a bowl whisk together everything for the egg mixture.
Spray a 9-inch baking dish with non-stick spray. Pour enough of the egg mixture into the baking dish to just cover the bottom. Arrange a single layer using half the roasted peppers in the bottom of a baking dish. Top with half of the cheese, and all of the chorizo, and then repeat with the rest of the peppers, and cheese.
Pour the remaining egg mixture evenly over the top of the casserole.
Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set.
Remove from oven and let set for 5 minutes before slicing to serve.
