Chili Relleno Casserole

Something new for New Year’s Day Brunch. This is easy and can be made even easier if you buy canned Poblano Peppers. Use 4--7oz cans in place of the Fresh Peppers. Drain and use as below.

Chili Relleno Casserole

6-8 Large Poblano Peppers

¼ Cup Diced Onion

2 Tablespoon Minced Garlic

1 Tablespoon Butter or oil

2 Cups Mexican Cheese Mixture, divided.

1 Cup Queso Fresco Cheese Crumbled, divided.

6 large eggs

1 ½ Cups whole milk or half and half

3 Tablespoon all-purpose flour or Masa Flour

1 teaspoon baking powder

½ Teaspoon Salt

¼ Teaspoon Black Pepper

Sour cream, salsa, and fresh chopped cilantro for serving (optional)

Preheat your broiler oven and set the rack at 6 inches from the heat source. Line a baking sheet with

foil. Place peppers on the baking sheet and broil for about 10-15 minutes. Using tons turn them about

every 5 minutes. Broil until the skins are blackened and charred.

Transfer roasted peppers to a plastic bag and seal for about 15 minutes. Once they are cool enough to

handle, wipe off the skin using a paper towel. Cut off the stems and slice open and remove the seeds.

Cut into slices or cut into bite size pieces.

Sauté the onion and garlic in the butter until softened. Set it aside.

Preheat oven to 350 degrees.

Spray a 13x9 baking dish with cooking spray. Lay half of the roasted chiles into the baking dish. Sprinkle

half of the cheese on top. Add the rest of the chilies and then add the rest of the cheese.

In a medium bowl, whisk together the Onion mixture, eggs, milk, flour, baking powder, salt and pepper.

Stir and then pour over the chilies.

Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden

around the edges.

Let stand and cool for 5-10 minutes before cutting.

Slice into squares and serve with sour cream, salsa, and chopped cilantro.

To make Gluten Free use 1-1 Gluten Free flour. For Dairy free Use Dairy Free cheeses and dairy free

milk.

Jan Dairy Keen