Chile Relleno Casserole: NO MIXER Needed!

Preheat the oven to 350°F.

Roast the poblano peppers over an open flame until charred, then place in a plastic bag to steam for 10 minutes.

Peel the skins off the peppers, remove seeds, and chop them coarsely.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper until smooth.

Stir in the roasted peppers, sautéed onion, cumin, and half of the cheddar and monterey jack cheeses into the egg mixture.

Pour the mixture into a greased baking dish and spread evenly.

Top with remaining cheese and pour tomato sauce over the top.

Bake in the preheated oven for 30-35 minutes, until the casserole is set and golden.

Let cool for 5-10 minutes before slicing.

Garnish with chopped cilantro and serve with sour cream.

Allergens