Chili Rellenos Casserole with Hatch Chilis

By janicecraig

Ingredients

• 8 roasted hatch chilies (I used medium heat), stems and seeds removed
• 3 cups shredded pepper jack cheese
• 1 cup shredded Monterrey jack cheese
• 6 eggs lightly beaten
• 1/2 cup milk
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper
• Kosher salt
• 2 tablespoons fresh cilantro leaves, chopped (optional garnish)

Preparation

Step 1

Preheat oven to 450 degrees F

Grease a 10 x 7 casserole dish.

In a medium bowl, combine the eggs and the milk. Add the flour, baking soda, cayenne pepper, and salt. Beat with a hand mixer (or use an immersion blender) until smooth.

Slice the chilies down one side and open them like a book. Place 4 of the peppers in the casserole dish and top with half the cheeses. Place the remaining 4 peppers on top of the cheese layer and repeat with the remaining cheese. Pour egg mixture over the peppers and cheese. Bake uncovered about 15 minutes or until a knife inserted in the egg mixture comes out clean. Let stand 5 minutes before serving.

Garnish with chopped cilantro if wanted.

Serves 4 to 6