Chili Rellano Casserole
2 roasted pablano chiles
2 roasted anaheim
2 jalapeños (Hell, I roasted these too!)
1 1/2 C. Water
1/2 C. flour
1/4 onion, diced
5 cloves of garlic, minced
Monterey jack 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!