Chile Relleno Casserole...and I Liked It

Not to dis my mother, but as a kid, she made something we called Chile Relleno Casserole...and I hated it.  I got to the point I wouldn't even try to choke it down and I almost gagged when I read this recipe on Dishing with Leslie.  But, tastes do change...and fresh is always better!  Mom's had hamburger and canned green chiles.  This one had no burger and fresh roasted poblanos from our produce box.  Andrew says it's easy...and he made it so if he thinks it's easy most anyone can make it!  Sorry Mom...this is better and was easily made gluten-free.  The only problem was it made just enough for dinner...but since we have frittatta and Tamale Pie leftovers that's probably a good thing.

Chile Relleno Casserole (again adapted from Dishing with Leslie)

Ingredients:
6 Poblano chile peppers - roasted, peeled, and seeded
dash or two of salt
dash of black pepper

a bit of garlic powder
3 eggs
1/2 c milk
3 T gluten-free flour (Andrew used potato flour...I recommend using a blend but it's such a small amount that it doesn't really matter, most anything will work)

1/2 c grated cheddar cheese

1/2 c grated jack cheese

Directions:
1. Turn oven on to broil setting. Place chile's on broil safe sheet or pan. Set directly under broiler flame until all sides of peppers are blistered and charred. You will need to turn them during this process. When chile's are nice and toasted, remove from broiler and cover with plastic. Place covered peppers in a paper bag to finish sweating.
 

2. While peppers are sweating, whisk eggs, milk, flour, salt, pepper and garlic powder together in a small bowl.

4.Grate your cheese
 

5. Heat oven to 350 degrees
 

6. Remove chile's from paper/plastic. Peel, and remove seeds

Assemble Dish:
Lay half of your chile peppers on bottom of 8-inch baking dish.  Pour half of egg mixture over the peppers. Top with half of cheddar and jack cheese. Repeat again - Peppers, egg mixture, finish with cheese. Bake, uncovered at 350 for 30 minutes. Let sit for a few minutes before serving.