chile pepper casserole
Chile Pepper Casserole 8 whole large ancho/poblano or bell peppers 1 cup sharp Cheddar cheese, shredded 4 green onions, sliced 4 eggs 2 cups milk 2/3 cup flour 1/4 teaspoon salt
Ingredients
- 8whole large ancho/poblano or bell peppers
- 1cupsharp cheddar cheese, shredded
- 4green onions, sliced
- 4eggs
- 2cupmilk
- 2/3cupflour
- 1/4teaspoonsalt
- 1cupmonterey jack cheese, shredded
Directions
- 1
Chile Pepper Casserole 8 whole large ancho/poblano or bell peppers 1 cup sharp Cheddar cheese, shredded 4 green onions, sliced 4 eggs 2 cups
- 2
Roast peppers so that the skin blisters, then peel off most of the blistered skin
- 3
If using dried ancho/poblano peppers, soak them in hot water until soft
- 4
Remove stem and seeds, and continue with the recipe
- 5
Split chile peppers lengthwise and remove seeds and pith
- 6
Spread chiles in a single layer in a greased 9 x 13-inch baking dish
- 7
Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles
- 8
In a bowl, beat eggs, milk, flour, and salt together until smooth