Chile Rellenos Casserole

Chile Rellenos Casserole

6 ounces canned whole green chilies
2 cups shredded cheddar, pepper jack and/or colby jack cheese
6 eggs
1/4 plus 2 tablespoons half and half
2 tablespoons rice or amaranth flour
1/2 tablespoon chili powder
A dash of ground black pepper
3/4 teaspoon baking powder

Preheat oven to 375 degrees F and lightly grease an 8” square glass baking dish with cooking spray.

Cut each green chile in half. Line half of the chilies in the bottom of the prepared dish. Sprinkle 1 1/2 cups of the cheese over the top then line the remaining chilies over the cheese.

In a bowl, whisk together the eggs, half-n-half, flour, chili powder, black pepper and baking powder. Pour the egg mixture evenly over the chilies in the dish. Bake for 20 minutes then top with the remaining 1/2 cup cheese and bake for another 10-15 minutes until the egg mixture is set and the top is bubbly and lightly golden.

Serves 4 to 5.