So, this is a real simple chili relleno casserole. It’s fairly fast to make, super simple, and really tasty…works perfect for me! Sorry for the not great picture–another story!
Poblano Peppers (or others if you prefer)-4
Cheese (Mixed/Mexican or whichever you prefer)
Spices: Cayenne, Paprika, Salt, Garlic
If you’re wanting to use a 9X13 pan you can use 4 peppers. That will give you an idea if you want to make more or less the next time.
First, boil your peppers for about 5 minutes. While they’re boiling, mix together 4 eggs and a cup of milk. Add about 1/4 cup flour (even a little less is okay) and then throw in 1/2 cup cheese and spices into the batter. Now, cut the peppers in half and lay into the pan with cut part face up. Lay them where they can all fit into the pan and then pour the batter over all the peppers.
Cook for about 30 minutes on 350 degrees, pull the casserole out and sprinkle more cheese on top and then stick back into the oven and turn up to 400 degrees for about 5-10 minutes (check on it at 5 minutes and be the judge).