Chile Relleno Casserole

 We love chiles rellenos, but they are a little time consuming and probably not the healthiest for you since the egg-covered peppers are fried.  Nonetheless, if you have the time and want to eat something amazing, definetively make them.  I posted the recipe in the past and you can find it here.

I found the recipe for this casserole here.  I honestly almost didn't make it because I didn't think it would turn out.  Then I figured I would never know if I didn't try it.  As usual, I kinda like to tweak recipes so this of course has changes to the original. You can click on the link above if you want the original recipe or just do it my way.  

This dish is pretty good, and I think overall healthy.  I will definitely make this again and I hope you like it too.

INGREDIENTS

5 oz grated cheddar

5 oz grated monterey jack cheese (I'm sure you can use mozzarella instead)
2 eggs

4 egg whites
1 tsp salt
1/3 cup flour
1 2/3 cup 2% milk
3-5 large poblano peppers, roasted, peeled and coarsely chopped (I used five)

Note:  If you are not sure how to roast the peppers, click on the first link I provided.  It will take you to my chile relleno recipe and I explain the process there.

Spray a 2 quart baking dish with cooking spray.  Then add the cheese, about 3/4 of it, followed by the peppers.

Beat the eggs and egg whites, then whisk in the flour, salt and the milk.  Pour this mixture on top of the peppers.  Top with the remaining cheese.

Bake at 350 degrees Fahrenheit for 45-55 minutes.  Enjoy!