Chile Relleno Casserole (Print Version)

# Ingredients:

01 - 6-8 poblano peppers, large ones.
02 - 2 cups of Monterey Jack cheese, keep some aside.
03 - 1 cup cheddar cheese, also keep a portion back.
04 - 5 eggs, big ones.
05 - 1 1/2 cups of milk, whole.
06 - 3 tablespoons of regular flour.
07 - 1 teaspoon of baking powder.
08 - 1/4 teaspoon of powdered onion.
09 - 1/4 teaspoon of garlic powder.
10 - 1/4 teaspoon of salt.
11 - 1/4 teaspoon of black pepper.
12 - Sour cream for putting on top.
13 - Salsa to serve on the side.
14 - Fresh cilantro as garnish.

# Instructions:

01 - Blacken the peppers under the broiler, then steam them inside a bag.
02 - Remove the skins and seeds from the peppers.
03 - Put the peppers and cheese in layers in a baking pan.
04 - Mix together eggs, seasonings, flour, and milk until smooth.
05 - Pour the mixture over the cheese and peppers.
06 - Put it in the oven at 350°F and cook for 45 minutes.
07 - Let it sit for 5 or 10 minutes before slicing.

# Notes:

01 - Canned chilies can work fine too.
02 - Add your favorite toppings to it.
03 - Make sure to let it cool briefly before cutting.
04 - You can enjoy this anytime.

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