Chile Relleno Egg Casserole

Method

1. Char the poblanos over a gas flame on high heat for 10 min, turning until blackened, steam them in a covered bowl for 10 minutes and peel. Remove the stems, slit them open, flatten them out and shake out the seeds.

   Add in this stepPoblano peppers 2

   high heat

2. Heat the oven to 180 °C. Butter the inside of a 15×10 cm baking dish well so the eggs don't stick.

   Add in this stepButter (for the dish) 1 tsp

3. Lay half the opened peppers in the dish, skin side down, scatter over the Monterey Jack evenly and cover with the remaining peppers.

   Add in this stepMonterey Jack, grated 100 g

4. Whisk the eggs, milk, flour, baking powder and salt in a bowl until smooth with no lumps of flour. Pour slowly over the peppers and sprinkle with the cheddar.

   Add in this stepEggs 3Milk 100 mlAll-purpose flour 2 tbspBaking powder ¼ tspSalt ¼ tspCheddar, grated 50 g

5. Bake in the oven (oven) for 25 min, until puffed all the way to the centre and golden on top; a knife pushed into the middle should come out clean (71 °C inside). Let it rest for 5 minutes to set.

   oven

6. While it bakes, make the salsa: cut the tomato into 5 mm dice, finely slice the scallions and cilantro, squeeze in the lime juice and mix. Cut the casserole into squares and top with salsa and sour cream.

   Add in this stepTomato 150 gScallions 1Cilantro, chopped 1 tbspLime ½Sour cream 2 tbsp