Chile Rellano Casserole! Ole

Chili Rellano Casserole

2 roasted pablano chiles

2 roasted anaheim

2 jalapeños (Hell, I roasted these too!)

2 eggs

1 1/2 C. Water

1/2 C. flour 

1/4 onion, diced

5 cloves of garlic, minced

Monterey jack cheese

Cheddar cheese

Handful of chopped cilantro

2 or 3 chopped basil leafs

1. Roast your chiles in a pan on low, for about an hour, rotate every 10 minutes, let sit until cooled to the touch, so you don't burn your fingers :)

2. Heat a skillet with some oil; add the onions, garlic and cilantro, cook until the onions are transparent

3. Mix the eggs, flour and water; add the onion mixture when its cooled.

4. Cut the peppers up, place in the bottom of a greased casserole pan, cover with cheese (I use very little), and some more peppers on top! Pour the egg/onion mixture over and top with some cheese! Bake at 375-400 for 40 minutes!