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Chile Relleno Casserole
Ingredients
  • 8 poblano peppers, washed and dried
  • 1 tablespoon canola oil, or other neutral tasting oil
  • 5 large eggs
  • ½ cup milk
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 8 ounces Monterey jack cheese, cut into 1 ounce pieces
  • 4 ounces Monterey jack cheese, shredded
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