chili relleno casserole

one of the ladies in my bible study brought this in for our snack and it was so good! i got the recipe and made it the other night for dinner.

first, i roasted some anaheim chilies. i cut them in half, removing the seeds and laid them on a cookie sheet to roast in the oven for 15 minutes at 350 degrees. normally, i would have used my grill and roasted them on it, but the backyard was still covered in snow.

in a bowl, i mixed together...
1 small can (5-6oz) evaporated milk
4 eggs, beaten
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. flour

i chopped up the chilies after they had cooled a bit and then greased a 9 inch square pan.

i placed half the chilies in the pan and covered with 1/2 cup of grated cheddar/ monterey jack cheese.

then added another layer of chilies and cheese.

then i poured the egg mixture on top of it and baked it for 40 minutes at 350 degrees.

i served it with refried beans and salad.

 it can also be a great breakfast dish too! it wasn't that spicy and both my kids ate it!