Prep: 20 Mins Cook: 65 Mins
Plenty of cheddar and mozzarella help cut the spiciness of the chiles in this simple Mexican dish. You save a lot of time but don't lose any flavor by not stuffing the peppers individually.

Chile-Cheese Casserole

Ingredients

  • 6 large Anaheim or poblano chile peppers, roasted (see below)
  • 3 cups grated cheddar cheese
  • 3 cups mozzarella cheese, divided
  • 4 green onions, sliced
  • 4 cups 2% milk
  • 6 eggs
  • 3/4 cups flour
  • 1/4 teaspoon salt
  • 14 fl. ozs. ORTEGA Salsa - Thick & Chunky (Medium)

Directions

to roast peppers
Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.

in the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool (about 15 minutes).

over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.

in a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

After cooling, peel peppers by gently pulling off skin; remove seeds.

to prepare casserole
Preheat oven to 325°F. Lightly grease a 13x9x2-inch baking dish; set aside

Cut chiles lengthwise; remove seeds and membranes*. Spread chiles in a single layer in prepared baking dish. Sprinkle with cheddar cheese, half of mozzarella and all of green onions.

Beat milk, eggs, flour and salt in a large mixing bowl until smooth; pour over chiles and cheese. Bake 50 minutes or until center is set; remove from oven.

Meanwhile mix salsa with remaining half of mozzarella. Spread over casserole; return to oven for another 10 minutes or until cheese melts. Allow to stand 5 minutes before serving.


*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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