Chile Relleno Casserole

Ingredients:

• 3 (7 ounces) cans of fire-roasted whole green chilies
• 2 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 3/4 cups milk (2% or whole)
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Slice the chilies open from top to bottom and remove any stems.
2. Arrange half of the sliced chilies in the bottom of the prepared casserole dish. Sprinkle half of the Monterey Jack and cheddar cheese over the chilies. Layer with the remaining chilies and cheese.
3. In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper until well combined. Pour the egg mixture over the cheese and green chilies in the casserole dish.
4. Bake for 35-40 minutes, or until lightly browned around the edges and set in the middle. Allow to cool for 7-10 minutes before slicing. Serve topped with Pico de Gallo, chopped cilantro, and sour cream, if desired.