Chile Rellenos Casserole - cooking recipe

Ingredients
    8 fresh poblano peppers
    8 ounces tomato sauce
    16 16 ounces monterey jack cheese or 16 ounces monterey jack pepper cheese
    3 cups corn kernels (fresh or frozen)
    8 eggs
    1 tablespoon oregano
    1 tablespoon baking powder
    1/4 cup flour (can use gluten free flour)
Preparation
    Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
    Shred the cheese while the peppers are broiling.
    Reduce heat to 375\u00b0F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
    Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
    Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
    Bake for about 30 minutes until set and the top is brown & bubbly.

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