An easy way to enjoy the flavors of chile rellenos!
Prep Time:20 mins
Cook Time:45 mins
Total Time:1 hour 5 minutes
1/2 cup milk
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon garlic powder
A pinch of red pepper flakes, optional
1 large tomato, cut into thin slices
2 7-ounce cans of whole green chilies, split open (may use a 3rd can if desired)
1 pound shredded cheese, I used a combination of sharp cheddar and Monterey Jack
Grease an 8 x 8 or 9 x 9 inch pan (or similar sized casserole dish).
Beat together, eggs, milk, flour and seasonings.
Layer a third of the chilies, then a third of the cheese and repeat. For the third round, layer the last of the chilies, then the tomato slices followed by the last of the cheese. Pour egg mixture over cheese. Let rest for about a half hour while you preheat the oven to 350º.
Bake for 40-45 minutes, Let sit 20 minutes before serving.