Chile Relleno Casserole

Ingredients

• Monterey cheese

  Includes Pepper Jack

  6 oz or 170g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• 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

  4 cup or 556g

Directions

1. Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
2. Drain the canned whole green chiles. Insert a strip of Monterey Jack cheese into each chile and arrange them in the prepared baking dish.
3. In a mixing bowl, whisk together the eggs, milk, flour, and baking powder until smooth.
4. Pour the egg mixture over the chiles and top with shredded cheddar cheese.
5. Bake for 30 minutes, or until the egg mixture is puffy and the cheese is bubbly.
6. Slice into squares and serve warm.