Chile Relleno Casserole

Ingredients

• Monterey cheese

  Includes Pepper Jack

  6 oz or 170g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Whole milk

  3.25% milkfat, with added vitamin D

  ⅔ cup or 163g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Chili peppers

  Green, canned

  2 cup or 278g

Directions

1. Preheat oven to 350 degrees F. Spray a 9x13" dish with cookng spray, set aside.
2. Drain cans of whole green chilies. Take a strip of cheese and insert it into each chili. Place in prepared baking dish.
3. When all chilies have been filled with cheese and are inside the baking dish, mix together eggs, milk, flour, and baking powder in a mixing bowl. Beat with a whisk until thoroughly combined and smooth.
4. Pour egg mixture over chilies and then top with cheese.
5. Place in preheated oven and bake for 30 minutes, until the egg is puffy and the cheese is bubbly. Slice into squares and serve.
6. Recipe inspired by: http://www.yummyhealthyeasy.com/2015/02/chile-relleno-casserole.html

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