Chiles Rellenos Casserole with Side Salad

Roast the poblano peppers. Arrange the whole peppers on a baking sheet. Roast for 20-25 minutes, turning them halfway through, until the skins are blistered and charred in spots.

Steam and peel the peppers. Immediately transfer the hot peppers to a large bowl and cover tightly with plastic wrap, or place them in a paper bag and seal it. Let them steam for 10-15 minutes. This process loosens the skin.

Once the peppers are cool enough to handle, use your fingers or a paper towel to gently peel off the charred skin. Make a slit down the side of each pepper, carefully remove the stem and seed pod, and scrape out any remaining seeds. Pat the peppers dry.

Reduce the oven temperature to 375°F (190°C).

Assemble the casserole. Arrange half of the prepared peppers in a single layer on the bottom of the greased baking dish. Sprinkle evenly with 2 cups of the shredded Monterey Jack cheese. Top with the remaining peppers, followed by the remaining 2 cups of cheese.

In a large bowl, whisk the eggs until they are light and frothy, about 1 minute. Whisk in the milk until combined. In a separate small bowl, combine the flour, baking powder, salt, and pepper. Gradually add the dry ingredients to the egg mixture, whisking until the batter is smooth.

Gently pour the egg batter evenly over the layers of chiles and cheese in the baking dish.

Bake for 35-40 minutes, until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.

Let the casserole rest for at least 10 minutes before slicing and serving. This is crucial for it to set properly. Garnish with cilantro or serve with salsa and sour cream if desired.