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Chile Rellenos Casserole

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“I had poblano peppers. I had no desire to stand over the stove frying them individually. So, I went rummaging for recipes, found a few then made this. This is delicious. I wish I had doubled it. Feel free to sub black beans for the corn.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
  2. Shred the cheese while the peppers are broiling.
  3. Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
  4. Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
  5. Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
  6. Bake for about 30 minutes until set and the top is brown & bubbly.

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