Chili Relleno Casserole

[LarryW]

This turned out pretty good. Except for broiling the peppers, etc it's pretty quick, too. Be sure to follow caution note re: skinning and seeding peppers. Enjoy!

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Chili Relleno Casserole

Ingredients
7-8 Poblano peppers, broiled, peeled, and seeded (see note re: seeding)
2 cups Mexican cheese, shredded
4 eggs, beaten
1 (5 ounce) can (the small size) evaporated milk
2 tablespoons all-purpose flour or Maseca, sifted
1/2 cup milk
1 (8 ounce) can Enchilada sauce
1/2 cup picante sauce
1/2 tsp ground cumin
2 green onions, chopped

Caution Note: Broil the peppers until the skin turns dark or black, turn them and continue on other side. Be careful peeling and seeding the peppers. Do not touch your face, eyes, or nose lest the pepper burn you. Seriously. Make sure all seeds are removed. Cut the peppers lengthwise and spread out flat.

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the cheese, and cover with remaining chilies. In a bowl, mix together (and well) the eggs, cumin, milk, and flour, and pour over the top of the chilies.

Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada/Picante sauce evenly over the top, sprinkle with some more cheese, and continue baking another 15 minutes. Remove from oven add green onions to the top, let stand for 10-12 minutes, and serve with refried beans and/or Spanish rice. Serves 4-5 people.