This casserole is an oldie but goodie! The kind of dish that once you make it, you almost won't need to look at the recipe ever again. Simple ingredients (and instructions) that yield AMAZING flavor! Often described as having the goodness of an actual chile relleno without the frying. Pretty sure all the MOUNDS of cheese cancel out any kind of "healthy factor" though. No matter! Live a little and enjoy!
Easily a family favorite! And perfect for Meatless Monday!
8 to 10 Anaheim or Poblano chile peppers - roasted, peeled, and seeded. *Can substitute with 2 7oz cans whole, fire roasted, chiles
1 white onion, sliced
1 garlic clove, minced
1 Tbs olive oil
dash or two of salt
dash of black pepper
1/2 cup milk
3 Tbs flour
2 cups grated cheddar cheese
2 cups grated jack cheese
1.) *If roasting your chiles - Turn oven on to broil setting. Place chiles on broil safe sheet or pan. Set directly under broiler flame until all sides of peppers are blistered and charred. You will need to turn them during this process. When chile's are nice and toasted, remove from broiler and cover with plastic. Place covered peppers in a paper bag to finish sweating.
2.) While peppers are sweating, heat olive oil in a skillet and lightly saute sliced onion just until it starts to soften. Add minced garlic and heat for another minute; just until fragrant. Remove from heat and set aside.
3.) In a small bowl, whisk eggs, milk, flour, salt, and pepper together.
4.) Grate your cheese
5.) Heat oven to 350 degrees
6.) Remove chiles from paper/plastic. Peel, and remove seeds.
Lay half of your chile peppers on bottom of 9x13 baking dish. Top with half of your sauteed onions. Pour half of egg mixture over onions. Top with half of cheddar and jack cheese. Repeat again - Peppers, onions, egg mixture, finish with cheese. Bake, uncovered, 350 for 45 minutes. Let sit for a few minutes before serving.