Chile Rellenos Casserole

Name: Chile Rellenos Casserole
Ingredients: 8 fresh poblano peppers; 8 ounces tomato sauce; 16 16 ounces monterey jack cheese or 16 ounces monterey jack pepper cheese; 3 cups corn kernels (fresh or frozen); 8 eggs; 1 tablespoon oregano; 1 tablespoon baking powder; 1/4 cup flour (can use gluten free flour)

8 ingredients

6 steps

Ingredients

8 fresh poblano peppers
8 ounces tomato sauce
16 16 ounces monterey jack cheese or 16 ounces monterey jack pepper cheese
3 cups corn kernels (fresh or frozen)
8 eggs
1 tablespoon oregano
1 tablespoon baking powder
1/4 cup flour (can use gluten free flour)

Directions

1

Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
2

Shred the cheese while the peppers are broiling.
3

Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
4

Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
5

Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
6

Bake for about 30 minutes until set and the top is brown & bubbly.