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Chile Rellenos Casserole

Author: Bobbi Hass-Burleson
  • 28 minutes
  • Serves 6

INGREDIENTS

6

fresh poblano peppers (You can use pasilla or Anaheim chile peppers if you prefer)

3 cups

shredded pepper jack cheese

1 cup

crumbled Cotija or queso fresco cheese

6

eggs lightly beaten

1/2 cup

heavy whipping cream

2/3 cup

all-purpose flour

1 tsp

baking powder

1/2 tsp

cayenne pepper

Kosher salt