Baked Chili Relleno Casserole

Ooey, gooey, cheesy, and chili roasted goodness.

Its the end of the harvest season and I found myself with a bunch of Anaheim Peppers (and some random others) from the garden. Since I am trying to keep my weight gain with this pregnancy down I didn't want to fry them in batter. I did some research and found a recipe for baked Chili Rellenos. I did my own modification and this is what I came up with! 

6 - 8 Roasted peppers

8 oz Mexican cheese shredded

6 eggs

1/3 cup milk

1/2 cup flour

1/2 tsp baking powder

Raise the top rack of your oven and turn the broiler on. Lightly coat the peppers in oil and place on a baking sheet (I have a sprayer that I can add my own oil to. I gave them a light spray of Olive Oil - pictured above) . Broil for about 5 minutes a side, flipping 2 times to char each side of the peppers. Remove from the oven and place in a Tupperware then seal. Let sit for about 15 minutes to steam the skin and become cool to the touch. Once the peppers have cooled, hold them by their stems and gently peel off their waxy skin. Pull off the stem and gently cut a slit through one side of the pepper, taking care not to cut all the way through. Using a spoon, gently scrape the membrane and seeds from the peppers. Chop into 1" chunks.

Mix the eggs, milk, flour and baking powder. Grease a baking dish. Add the shredded cheese and chopped peppers to the dish and fold in the egg mixture. 

Bake at 350 for 30-40 min until its set in the center. 

This is more like a Spanish souffle. Its still has the flavor of a Chili Relleno without all the grease from frying. It would taste delish with some red sauce drizzled over the top. Since I didn't have any red sauce on hand I served it with some of my homemade salsa and chips. The guys LOVED this for lunch on a cold rainy fall day!