Chile Rellenos Casserole - cooking recipe

Ingredients

2 poblano chiles, peppers (LARGE or anaheim chile peppers, or green sweet peppers)
1 cup monterey jack cheese, shredded (or Mexican blend cheese)
3 eggs, beaten
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup monterey jack cheese (with jalapenos, shredded or Mexican blend cheese)
picante sauce
sour cream

Preparation

Preheat oven to 450.
Quarter the peppers and remove seeds, stems, and veins.
Immerse peppers into boiling water for 3 minutes and drain.
Invert peppers onto paper towels to drain well.
Place the peppers in a well-greased 2-quart square baking dish.
Top with 1 cup cheese.
In a medium bowl combine eggs and milk.
Add flour, baking powder, cayenne pepper, and salt.
Beat until smooth with a rotary beater.
Pour egg mixture over peppers and cheese.
Bake, uncovered, for about 15 minutes or until a knife inserted into the egg mixture comes out clean.
Sprinkle with 1/2 cup cheese.
Let stand about 5 minutes or until cheese melts.
If desired, serve with picante sauce or sour cream.