Lazy Chili Rellenos

By janicecraig

Ingredients

• 8 Poblano peppers
• 5 large eggs
• 2 cups whole milk
• Salt
• Pepper
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne Pepper
• 1 1/2 cups grated Monterey Jack cheese

Details

Adapted from facebook.com

Preparation

Step 1

Blacken the poblano peppers over a stove burner or in a broiler. Once the poblanos are blackened on all sides, place them in a ziploc bag, seal the bag and set aside to sweat.

Mix the eggs, milk, salt, pepper, paprika and cayenne pepper in a bowl.

Remove the peppers from the ziploc bag. Cut the ends off of each and scrape the blackened skin off the peppers. Slice open to lay flat and remove the seeds. Discard the ends, skin and seeds.

Place a layer of half the peppers in a casserole dish. Cover with half the cheese and repeat for a second layer. Pour the egg mixture over the peppers and cheese.

Place the casserole dish into a larger dish and add 1 inch of boiling water into the larger dish.

Bake at 325 degrees for 35 - 40 minutes until the egg mixture is set.