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.

For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!