Chiles Rellenos Casserole
Serves 6 to 8. Recipe is by Beth Colvin.
6 or 7 large poblanos
4 to 5 boneless, skinless chicken breasts, boiled and chopped
4 cups shredded Mexican-blend cheese
4 tbls. flour
5 ozs. evaporated milk
1 (16-oz.) container sour cream
Cumin, to taste
Cayenne pepper, to taste
Chili powder, to taste
1 (10-oz.) can Ro-Tel tomatoes and chilies, drained
Crushed yellow corn tortilla chips, optional
1. Preheat broiler. Place poblanos on a baking sheet and cook until skin is blackened and blistered. Flip peppers and repeat. Remove pan from oven, cover with a kitchen towel and allow to cool. Peel the skin, slit each pepper down the middle and remove the stems and seeds.
2. Reduce oven temperature to 350. Put flattened poblanos in the bottom of a 9-by-13-inch casserole dish. Spread shredded cheese and chicken over chilies. Whisk flour and half the milk together until smooth, then add the rest of the milk and the sour cream. Beat in eggs one at a time, then pour over the chicken and cheese.
3. Bake for 40 minutes or until the casserole is firm at the center. Cover casserole with crushed chips and Ro-Tel. Bake for an additional 10 to 15 minutes. Allow to cool about 10 minutes before serving.