Recipe For Cooking Chile Pepper Casserole

Toaster Oven Casseroles :: Vegetable Casseroles

Chile Pepper Casserole

8 whole lrg. ancho/poblano or bell peppers
1 C. sharp Cheddar cheese, shredded
4 green onions, sliced
4 eggs
2 C. milk
2/3 C. flour
1/4 tea. salt
1 C. Monterey jack cheese, shredded
1 handful fresh cilantro leaves, chopped

This recipe works with lots of different kinds of chiles. Roast peppers so that the skin blisters, then peel off most of the blistered skin. If using dried ancho/poblano peppers, soak them in hot water until soft. Remove stem and seeds, and continue with the recipe.

Split chile peppers lengthwise and remove seeds and pith. Spread chiles in a single layer in a prepared 9 x 13-in. baking dish. Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.

In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chiles and cheese. Bake at 325 degrees F for 40 min. or until a knife inserted in custard comes out clean.

Sprinkle remaining cheese over casserole and return to oven for 10 min. or until cheese melts. Let stand for 5 min. before serving.

Serve with a tomato salad or salsa.