Chile Rellenos Casserole

Breakfast always seems to be a tough meal to make. This recipe is one of the easiest breakfast recipes out there!

Chile Rellenos Casserole

Serves 4

Ingredients:

• 4 Poblano Chilies
• 1 1/2 c. Mexican Cheese
• 4 Eggs, Beaten
• 1 c. Milk
• 1/2 c. Flour
• 1 t. Baking Powder
• 1/2 t. Cayenne Pepper

Directions:

Preheat oven to 450 degrees. 

Place peppers over an open flame and roast until the skin becomes black and burned. Rotate peppers until all sides are roasted. Place in a gallon ziplock bag to steam. Peel the burned skin off under cold running water. Be careful of hot steam. Remove the stems and seeds inside and tear into fourths. 

Place into a well greased 8X8 pan. Top with 1 cup of cheese. 

In a medium bowl combine eggs and milk. Once mixed add flour, baking powder, and cayenne pepper. Beat well with a mixer. Pour mixture over chilies and cheese. 

Bake uncovered for 15-20 minutes (or until you insert a knife in the center and it comes out clean) Sprinkle remaining cheese on top and let it sit for 5 minutes. AND ENJOY!