Chile Relleno Casserole (Print Version)

# Ingredients:

01 - 6-8 big poblano peppers.
02 - 2 cups of Monterey Jack cheese, split up.
03 - 1 cup of cheddar cheese, split up.
04 - 5 eggs, large.
05 - 1 and 1/2 cups of full-fat milk.
06 - 3 tablespoons plain flour.
07 - 1 teaspoon of bake powder.
08 - A pinch (1/4 tsp) of onion flavoring.
09 - A small sprinkle (1/4 tsp) of garlic seasoning.
10 - 1/4 tsp of table salt.
11 - 1/4 tsp ground black pepper.
12 - Sour cream for topping.
13 - Salsa for topping.
14 - Fresh-cut cilantro for garnish.

# Instructions:

01 - Fire up the broiler, cook the peppers till the skin’s blackened, then seal them in a bag to steam.
02 - Carefully peel the peppers and remove the seeds inside.
03 - In a baking dish, stack up the peppers with layers of cheese.
04 - Mix up your eggs, seasonings, flour, and milk until smooth.
05 - Pour that eggy mix over the layered peppers and cheese.
06 - Preheat to 350°F and bake for around 45 minutes.
07 - Let the dish cool for about 5 or 10 minutes before diving in.

# Notes:

01 - Canned peppers work too.
02 - Top it with extras you like.
03 - Let it cool a bit before slicing.
04 - Tastes good anytime of day.

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