Baked Chile Relleno Casserole

Ingredients

• 2 lb Anaheim or Hatch green chiles, about 12
• 3 cups shredded Monterey Jack
• 1 1/2 cups shredded sharp cheddar
• 6 large eggs
• 1 1/4 cups whole milk
• 1/3 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 can tomato sauce, 8 oz
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup chopped cilantro

Before you cook

• Shred both cheeses and toss them together.
• Chop the cilantro.
• Butter a 9 by 13 inch baking dish.
• Heat the broiler with a rack 6 inches from the element.

Steps

1. Lay the green chiles on a sheet pan and broil them for 6 minutes, until the skins blacken and blister.
2. Turn the chiles and broil 5 minutes more.
3. Seal the hot chiles in a bowl under a plate for 12 minutes so the steam loosens the skins.
4. Rub the skins off the chiles, then slit each one open and scrape out the seeds, keeping the chiles whole and flat.
5. Lower the oven to 375 degrees F.
6. Lay half the opened chiles across the bottom of the baking dish in a single layer.
7. Cover them with two-thirds of the cheese mixture.
8. Lay the remaining chiles over the cheese in another even layer.
9. Whisk the eggs, milk, flour, salt, cumin and black pepper together until completely smooth.
10. Pour the egg mixture evenly over the chiles.
11. Bake for 35 minutes, until the custard is set at the center and puffed at the edges.
12. Stir the tomato sauce with the oregano and garlic powder and warm it in a small pot for 5 minutes.
13. Sprinkle the remaining cheese over the casserole and bake 8 minutes more until melted.
14. Rest the casserole 10 minutes, then cut it into squares and spoon the warm tomato sauce over each portion with a scattering of cilantro.