Chili Relleno Casserole

Roast

6 Pablano peppers, steam, peel with spoon and discard seeds.

Shred 20 oz. Oaxaca cheese

Into a large bowl

(Separate 6 eggs whites/yolks)

Beat egg whites until fluffy

Into same bowl

Fold in yolks

1/3 c flour

1/2 tsp baking powder

1/4 c milk

Salt and Pepper

Stir all together.

Grease 9x13 dish

Layer:

peppers

cheese

egg mixture

over and over

Bake at 350 for 30 minutes

Serve over salsa

Roast

5 Roma tomatoes 

1 jalapeno

2 garlic cloves

¼ onion

1 fried corn tortilla

Blend all with 1/3 c water

½ tsp oregano

2 tsp chicken boullion

From LoveKariCooking

https://www.youtube.com/shorts/rHKKKrmCVCA