Chile Relleno Bake

• Vegan
• Gluten free
• Paleo

• Produce

  • 8 Poblano peppers

Found on completerecipes.com

Ingredients

• 8 poblano peppers3 tbsp olive oil1tsp sea salt1can diced tomatos1cup milkdivided1tbsp crushed garlic1tsp salt1tsp pepper3 cups shredded cheese12large eggs1/4cup flour1tsp cumin

Directions

• 1. Set your oven to broil. Wash your peppers, rub them with the olive oil, and salt them with sea salt. Put the prepared peppers on a cookie sheet and broil for 10 minutes.2. Flip the peppers and broil for 10 more minutes. Reduce oven temperature to 350.3. Put the peppers in a paper or Ziploc bag and allow to cool for 20 minutes, then use your fingers to remove as much of the charred skin as you can.4. Open the peppers and remove the stems and seeds. It's okay if they cut in half.5. While the peppers are cooling, mix the canned tomatoes, garlic, salt and pepper, and 1/2 cup of milk in a pot and let simmer for 15 minutes.Oil a 9X13 pan, then pour the tomato sauce into the bottom of it.6. Layer 1/2 of the prepared peppers on top of the tomato sauce, then half of the cheese, and repeat. Reserve 1/2 cup of cheese. I like a mix of jack and sharp cheddar.7. Whisk together the eggs, 1/2 cup of milk, and the flour, plus more salt and pepper and the cumin, in a large bowl. Pour over the pan of chiles and cheese.8. Bake at 350 degrees for 30 to 45 minutes. Test with a tooth pick in the center to check for doneness. The eggs should be completely set.