Chili Cheese Casserole

You know how sometimes you taste something and you love it and you then file it in the back of your mind but you can't rest until you actually try it out. This is one such recipe. My friend Arlene treated me to this one time at work, she had brought it for lunch. I liked it a lot and ended up asking for the recipe and here it is :) This is really easy to put together and can be made ahead too. Great for those days when you have tons of food in the fridge but would still like to eat something maybe a bit different :)

Time: Prep Time (15 min), Cook Time ( 45 min)

Difficulty level: Easy

Ingredients:

• 4 Poblano chilies (or any big dark green ones)
• 3 or 4 eggs (depending on size)
• 1 to 1.5 Cups Milk
• 3 tbsp flour
• 8oz -10 z cheese – more or less as you like  (Monterey Jack, Pepper Jack, Parmesan/Italian as you like)
• Salt (a bit)

Method of Preparation:

1. Prep the chilies (split them, clean the seeds and slice them into two). Place them face down and then other side on an oiled pan to cook them some, a saute pan would work well. Grill till cooked, soft and a bit browned.
2. Mix all the liquids and flour together. Adjust flour if too watery. But it will thicken up as you cook.
3. Layer half of cheese on bottom of 9x12 glass pan.
4. Layer with the chilies.
5. Pour remaining mix of liquid and flour and spices over top.
6. Sprinkle remaining cheese on top (add more if you like).
7. Cook in the oven @ 325 for about 40 minutes or until you don’t see the milk as a fluid anymore. Should not be jiggly.

Variations:

The blandness of the cheese/flour against the spicy peppers is a nice combination. However if you want to make this a more complete meal, go ahead and add any lightly grilled and salted veggies to this mix instead of peppers. Also you can add breadcrumbs if you like some crunchiness.