Chile Rellenos Casserole

I have a great cookbook called "One United Harvest". It's a collection of recipes from various CSA's around the country (including ours). I like it because it's got recipes for fruits and veggies that you might not find elsewhere.

This recipe is adapted from that cookbook, from a recipe by Solyssa Visalli at Cop Copi Farms in La Grand, Oregon. I dug it out because this year we got a LOT of poblano and anaheim peppers. Every year with the CSA, it's something. Something grows like crazy. Last year we got a lot of jalapenos.

So I roasted the peppers, peeled, sliced, and froze in small piles on a cookie sheet. Then put them in a plastic bag. I don't know if I managed to defrost the required "8 to 12" peppers. I just got a bunch of them out.

Also, the original recipe called for 8 oz of cheese (cheddar/jack). I cut it down to 6 oz, but I think 4 would work just as well.

If you cut it into 9 squares, it's 4 pts each.

Chile Rellenos Casserole:

8-12 peppers (anaheim, poblano, bell, etc.) roasted: $3.00
1 yellow onion, diced: 0.25
1 T canola oil: 0.05
4 cloves garlic: 0.30
1/2 tsp pepper
1 tsp salt: 0.02
1 T. cumin: 0.12
1/2 T chili powder: 0.07
1 c. frozen corn: 0.50
4 eggs: 0.50
1 1/2 c. milk: 0.28
2 T. flour: 0.02
6 oz shredded cheddar cheese: $1.09
Total: $6.20 for 9 servings, or $0.69 per serving.

To roast peppers: poke holes in each pepper. Put peppers on a foil-lined cookie sheet. Roast under broiler, turning every 10 min, until skin is blackened all around (probably 20-30 min total). Remove from oven, put in a bowl and cover with plastic wrap. When cool, cut the tops off, remove the skin and seeds, and slice.

At this point, I freeze in small piles...

Caramelize the onion: Saute in oil on low-medium, covered. Stir occasionally. When translucent, remove lid and increase heat. Continue to saute until golden brown.

Add garlic and spices. Saute 3 more minutes. Remove from heat and add corn.

In a medium bowl, mix milk, flour, and eggs. Beat with a whisk to mix well.

Grease a 9x9 pan. Layer 1/3 of the peppers on the bottom. Top with 1/2 of the corn and onion mixture. Top with 1/3 of the cheese. Repeat layers. (Note that it's 1/3 of the peppers and cheese, but 1/2 of the corn).

Pour egg and milk mixture over the whole thing. Finally, top with remaining peppers and cheese. At this point, I put it in the fridge. I was prepping during nap time.

Bake at 350 for 45 mins or until it's puffed in the center and brown at the edges.