Chile Relleno Bake
Circle B Kitchen
This recipe calls for both canned and fresh chiles, but you can replace the roasted poblanos and use all canned chiles if you like, but you'll miss out on the great flavor of the fresh ones. But if you're in a hurry, you can substitute 3 4-oz cans of diced green chiles and still have a great chile relleno bake.
6 oz grated cheddar
6 oz grated jack cheese
1 tsp salt
1/3 cup flour
1 2/3 cup whole milk
3 large poblano chiles, roasted, peeled and coarsely chopped
1 4--oz can of diced green chiles
½ cup tomatillo salsa
Spray a 2-quart baking dish with cooking spray and preheat the oven to 350.
Place ¾ of the grated cheese in the bottom of your baking dish. Place the chopped chiles over the cheese.
Beat the eggs and slowly whisk in the flour, salt, then the milk and pour over cheese and chiles.
Sprinkle the remaining cheese over the top and then drizzle with the salsa. Bake for 45 - 55 minutes or until the center is set. Cool at least 5 minutes and and cut into wedges. I like to serve this with tortilla chips to scoop up the leftover bits.