CHILE RELLENOS CASSEROLE

Mary Mary

7 to 8 peppers poblanos, hatch or

Anaheim

6 eggs at room temperature

½ tsp black pepper

1 tsp salt

½ tsp baking powder

⅓ cup flour

¼ cup milk or heavy cream

Optional: ¼ onion, 2 roma tomatoes and 1 jalapeños or Serrano chopped and

mixed together

Shredded queso Oaxaca or your

favorite melting cheese

subheading: For the salsa:

4 roma tomatoes

Chile serranos or jalapeños

Chile de árbol

⅛ onion

1 garlic clove

½ tsp oregano

½ tsp black pepper

2 tsp salt

Pre heat oven at 350 and spray baking dish.

Beat eggs whites with salt and black pepper until nice and fluffy. Add egg yokes, baking powder, flour and heavy cream or milk. Pour half of batter into baking dish.

Stuff peppers with cheese and salsa and place in baking dish add extra peppers on top. Pour remaining batter, add the rest of cheese and salsa.

Bake for 45 minutes. Allow to rest for 20 minutes.

Make sure the batter is nice and fluffy and it's not runny before pouring

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