Chile pepper casserole
Chile pepper casserole recipe in the casserole category
Recipe ingredients:
- 8 whole large ancho, poblano or bell peppers
- 1 cup sharp Cheddar cheese, shredded
- 4 green onions, sliced
- 4 eggs
- 2 cups milk
- 2/3 cup flour
- 1/4 teaspoon salt
- 1 cup Monterey jack cheese, shredded
- 1 handful fresh cilantro leaves, chopped
Recipe method:
- This recipe works with lots of different kinds of chiles.
- Roast peppers so that the skin blisters and then peel off most of the blistered skin.
- If using dried ancho, poblano peppers, soak them in hot water until soft.
- Remove stem and seeds and continue with the recipe.
- Split chile peppers lengthwise and remove seeds and pith.
- Spread chiles in a single layer in a greased 9 x 13 inch baking dish.
- Sprinkle the green onions, cilantro and most of the cheese (reserving some for the top) over chiles.
- In a bowl, beat eggs, milk, flour and salt together until smooth.
- Pour over chiles and cheese.
- Bake at 325 degrees F for 40 minutes or until a knife inserted in custard comes out clean.
- Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts.
- Let stand for 5 minutes before serving.
- Serve with a tomato salad or salsa.
Tags: chile, pepper, recipe, casserole, recipes, cooking