Chile Rellenos Casserole
From a color-printed recipe card kept with Marye's recipe collection.
Ingredients
2 large poblano peppers 1½ cups Pepperjack cheese, grated 3 large eggs, beaten ¼ cup milk ¼ cup sour cream ⅓ cup all-purpose flour ½ tsp baking powder ¼ tsp cayenne pepper ⅛ tsp salt 1 cup cheddar cheese, grated Salsa and sour cream, to serve
Instructions
1. Preheat the oven to 450°F. 2. Halve the poblano peppers; remove seeds and veins. Leave stems intact. 3. Blanch the peppers in boiling water for 3 minutes; drain. 4. Place the peppers cut side down on paper towels to drain. 5. Place the peppers in a well-greased 1½ quart casserole dish, cut side down. Top with the Pepperjack cheese. 6. In a mixing bowl, combine the eggs and milk. 7. Combine the flour, baking powder, cayenne pepper, and salt; add to the egg mixture and beat until smooth. 8. Pour the egg mixture over the peppers. 9. Bake uncovered at 450°F for 15 minutes or until set. 10. Sprinkle with the cheddar cheese and let stand until cheese melts. Place under the broiler briefly to brown the surface. 11. Serve with salsa and sour cream.