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Ingredients:
9 large or -12 medium size Poblano or Pasilla Peppers
1 lb. shredded Monterey Jack, Pepper Jack , and Cheddar Cheese.
4 eggs
2 cups milk
3/4 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon minced garlic
Directions:
1. Bake the Chili's on a sheet pan preferebly covered with wax paper or foil in the oven at 400 degrees until most of the skin is charted and you see it starting to separate from the flesh. This will take about 15 to 20 min.
2. Place the blistered chilis in a plastic storage bag and let sit for 15 more min while you prepare the other ingredients. This way the residual heat will finish cooking the chili without it getting too black in spots from the oven.
3. While the chilis are finishing their cook, blend the eggs in a large mixing bowl, add the milk, flour, salt, pepper and garlic.
4. Shred the cheeses into another bowl. You can use a bag of already shredded if like. I like the flavor of freshly grated cheese.
5. Grease or spray with non stick spray a 9 x 13 baking dish. Layer it with 1/3 of the cheese mix
6. Now grab a chili out of the bag, slice it open and remove the skin with your hands or scrape it with a knife. cut the chili open and rinse out the seeds. Then lay the chili on the cheese. Repeat until half of the chilis to cover the cheese like you would noodles for lasagna.
7. Repeat step 6, with a layer of cheese, and the skinned and seeded chilis.
8. Pour the milk and egg mixture over the casserole evenly. Top with the remaining cheese.
9. Reduce the oven to 350 degrees and bake for 20 -30 minutes until nicely browned and you can see it bubbling on the sides. The temperature will be between 180 and 200 degrees if you want to use your thermometer. |
