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Chili Rellanos Casserole

From Foothills Market

<p>This recipe made with mild Anaheim peppers makes a good dish for a brunch or for a light supper.</p>
Source: (Entered by Market Manager)
Serves: 4 servings

2 fresh Anaheim or Poblano chile peppers
1 1/2 cup shredded Pepper Jack cheese, divided
3 beaten eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp cayenne pepper
1/8 tsp salt

Step by Step Instructions
  1. Quarter the peppers and remove seeds, stems, and veins. Immerse peppers in boiling water for 3 minutes; drain well. Place peppers in a well-greased 2-qt. baking dish. Top with 1 cup cheese. Combine milk and eggs in a medium bowl. Add flour, baking powder, pepper, and salt. Beat until smooth with a rotary beater. Pour mixture over chiles and cheese. Bake, uncovered, at 350 degrees about 20 minutes or until a knife inserted in the center comes out clean. Remove from oven and sprinkle with remaining cheese. Let stand until cheese melts, about 5 minutes. Serve with picante sauce and sour cream, if desired.