Chiles Rellenos Casserole

• 2 large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
• 4 ounces Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
• 2 ounces crumbled Cotija cheese (1/2 cup)
• 3 eggs, lightly beaten
• 1/4 cup milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon salt

1. Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.
2. n a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.
3. Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.

peppers, cheese, cotija cheese, eggs, milk, flour, baking powder, cayenne pepper, salt

Taken from www.epicurious.com/recipes/member/views/chiles-rellenos-casserole-52989281 (may not work)