Chiles Rellenos Casserole

3 large poblano peppers
1 cup shredded Monterrey Jack cheese with jalapeno peppers (4 ozs.)
3 beaten eggs
1/4 cup milk
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper
1/8 teaspoon salt
3/4 cup grated Cheddar cheese (3 ozs.)
Picante Sauce
Sour cream

Quarter the peppers and remove stems, seeds and veins.

Immerse peppers into boiling water for 3 minutes. Drain.

Invert on paper towels to drain well.

Place half the peppers in a well greased 1-1/2 quart casserole.

Top with half of the shredded Monterrey Jack cheese.

Repeat layers.

In a medium mixing bowl combine eggs and milk.

Add flour, baking powder, red pepper and salt. Beat until smooth.

Pour egg mixture over peppers. Bake, uncovered, in a 450 degree oven for 15 minutes or until set.

Sprinkle with the shredded Cheddar cheese.

Let stand about 5 minutes or until cheese melts.

Serve with picante sauce and sour cream.

This casserole recipes makes 4 main dish servings.

This dish can be doubled or tripled easily.

It is much quicker and easier than making individual rellenos.