Chili Rellenos Casserole

Serves 4

4 Poblano Chili peppers

2 eggs

3/4 cup flour

Cheddar cheese and Monterey Jack. I used cheddar and friulano (yum)

Two ripe tomatoes sliced thinly 

1/2 cup Bread crumbs

2 tbsp Butter

BBQ or broil the peppers until the skin is charred and they are soft. 

Peel the peppers and remove the seeds. 

Set aside

Shred cheese...you will need about two cups shredded cheese. Set aside.

Beat eggs and milk together. 

Melt butter and mix with bread crumbs. 

Assembly:

Butter or oil your dish

Layer 1/2 of the poblanos

Top with 1/3 cheese mix

Layer remaining poblanos

Top with 1/3 cheese mix

Layer sliced tomatoes

Top with remaining cheese 

Pour egg/milk mix over the whole thing, covering evenly

Last layer is buttered bread crumbs, sprinkle evenly over top 

Bake at 350F until top is browned, about 30-40 minutes. Let it sit for a few minutes before cutting.