Chile Relleno Casserole

 

6 large Poblano Peppers

2 large Eggs

⅓ cup Milk

1 8.5 oz box Jiffy Cornbread Mix

1 T. Olive Oil

1 cup Low Moisture Mozzarella Cheese

1 cup Sharp Cheddar

4 oz Cream Cheese

½ tsp. Garlic powder

For Serving

Sour Cream

Spicy Salsa

Hot Sauce

 

Line a baking sheet with foil and add peppers. Broil for 20 minutes, turning as they blister, until all sides are charred. Remove from the oven and wrap the peppers in aluminum foil or place them in a plastic bag to steam. Meanwhile, whisk together milk and eggs in a medium bowl, then whisk in the cornbread mix. Set aside. Preheat oven to 400°F. Peel the skin off the peppers and remove seeds. Drizzle a little oil in a 10.5 x 7.5 casserole dish, then layer half of the peppers at the bottom. Add half of the cheese, followed by all of the cream cheese then sprinkle with garlic powder. Add the remaining peppers and remaining cheese on top, then pour the cornbread mixture over the top of the casserole. Place in the oven and bake for 25-30 minutes, until the cornbread is golden brown and set. Let cool slightly, then serve with sour cream and salsa or hot sauce.