Chile Relleno Casserole
Place the peppers on a foil lined baking sheet, lightly coat with oil, and roast at 425°F for 25 to 30 minutes.
Turn the peppers occasionally. The skins should blister and blacken.
In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking soda, and salt. Set aside.
Skin the peppers and remove the seeds and tops. Place a 1 ounce piece of cheese into each poblano, and layer in an 11 x 7-inch baking dish.
Pour the egg mixture over the peppers. Top with remaining 4 ounces of shredded Monterey jack cheese.
Bake on 350°F for 30 minutes until golden brown and the center is set. Serve with sour cream or salsa if desired.
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