Chile Relleno Casserole

 

 INGREDIENTS:

* 3 cans (7 ounces)  whole green chiles, fire-roasted

* 2 1/2 cups grated Monterey Jack cheese

* 1 cup grated cheddar cheese

* 6 large eggs

* 1 3/ 4 cups milk (2% or whole milk)

* 1/4 cup all-purpose flour

* 1/2 teaspoon baking powder

* 1/2 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* pico de gallo (optional )

* chopped cilantro (optional)

* sour cream (optional)

 

 INSTRUCTIONS:

 

Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with nonstick cooking spray. Cut the chilies  from top to bottom and remove the stems.

 

Place half of the sliced ​​chilies in layers on the bottom of a prepared baking dish. Sprinkle with half of the Monterey Jack and Cheddar cheese.Top with the second half of the sliced ​​chilies and the remaining cheese.

 

In a medium bowl, whisk together eggs, milk, flour, baking powder, salt and black pepper. Pour the egg mixture over the cheese and green chilies.

 

Bake for 35-40 minutes or until  the edges are lightly golden brown and  the center is set. Allow to cool for 7 to 10 minutes before slicing.Top with pico de gallo, chopped cilantro, and sour cream.