Quick Chile Relleno Casserole (no meat)

Ingredients

6 - 8 poblano peppers (roasted, peeled and seeded)

1 lb shredded Monterey Jack cheese 

      (I use half Monterey Jack and sharp Cheddar)

8 eggs

1/2 C whole Milk

1/4 C flour

1 tsp baking powder

1/2 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tso salt

1/2 tsp pepper

Instructions

1. Preheat oven to 350 F
2. Lightly spray an 11x7 casserole dish with nonstick spray
3. Place egges in a large mixing bowl. Whisk until well blended
4. Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings. 
5. Whisk milk mixture into eggs. add a little extra milk to make a smooth liquid. (you don't want it too pasty)

Assemble Casserole

1. Place one layer of chilies on the bottom of the casserole dish. Chilies should be cut open and laid flat in a single layer.
2. Sprinkle 1/3 of cheese over chilies 
3. Repeat with another layer of chilies and another 1/3 of the cheese.
4. Pour egg mixture over entire casserole
5. Add remaining cheese to the top
6. Bake uncovered in 350 F oven for 35-40 minutes
7. Allow casserole to rest at room temperature for 10 minutes before slicing and serving
8. Top with freshly chopped cilantro and parsley before serving ( if desired)

Notes

• Amount of poblano peppers varies due to size of peppers. You want enough to cover two layers
• To check if the casserole is baked through, insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.

Substitutions

• Use canned roasted  whole chilies in place of fresh roasted chilies
• Use a combination of Monterey Jack and cheddar cheese