Chili Relleno Casserole (Aunt Ila's)

Ingredients:

• 6-8 green, fresh roasted poblano peppers 
• 1/2 lb Monterey Jack Cheese 
• 1/2 lb. Cheddar Cheese 
• 8 eggs
• 1/2 cup milk (or cream)
• 1 tsp baking powder
• 1/3 cup flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Directions:

1. Preheat oven to 350°
2. Lightly spray an 11x7 inch casserole dish with a nonstick spray
3. Place eggs in a large mixing bowl. Whisk until well mixed
   
   
4. Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings
   
   
5. Whisk milk mixture into eggs

Assemble Casserole

• Place one layer of chilies on the bottom of the casserole dish. Chilies should be cut open and laid flat in a single layer.
  
  
• Sprinkle ⅓ of the cheese over the chilies
  
  
• Repeat with another layer of chilies and another ⅓ of the cheese
• Pour egg mixture over entire casserole
• Add remaining cheese to the top
• Bake uncovered in preheated 350° oven for 35-40 minutes
• Allow casserole to rest at room temperature for 10 minutes before slicing and serving
• Top with a dollop of sour cream

Yield: 8 servings