FBD

Chile Pepper Casserole

Roasted whole chiles or bell peppers stuffed with green onions, cilantro, and two cheeses, all blanketed in a light egg and milk custard and baked until golden.

MexicanVegetarianIntermediate40 minBy Northstar

Ingredients

Servings
4
  • 8 large ancho/poblano or bell peppers
  • 1 cup sharp Cheddar cheese, shredded
  • 4 green onions, sliced
  • 4 eggs
  • 2 cup milk
  • 0.7 cup flour
  • 0.3 tsp salt
  • 1 cup Monterey Jack cheese, shredded
  • 1 handful fresh cilantro leaves, chopped

Instructions

  1. 1

    Roast peppers until skin blisters, then peel off most of the blistered skin. Remove stem and seeds.

  2. 2

    Split peppers lengthwise. Spread in a single layer in a greased 9x13-inch baking dish.

  3. 3

    Sprinkle green onions, cilantro, and most of the cheese over peppers, reserving some for top.

  4. 4

    Beat eggs, milk, flour, and salt together until smooth. Pour over peppers and cheese.

  5. 5

    Bake at 325°F for 40 minutes until a knife inserted in center comes out clean.