Baked Chile Rellenos Casserole

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Arrange half of the roasted chiles in an even layer on the bottom of the dish.
3. Sprinkle with cheese and optional cooked meat.
4. Add the remaining chiles on top to form a second layer.
5. In a mixing bowl, whisk together eggs, milk, flour, baking powder, cumin, salt, and pepper until smooth.
6. Pour the egg mixture evenly over the layered chiles.
7. Spoon tomato sauce or enchilada sauce over the top, spreading gently.
8. Bake uncovered for 35 to 40 minutes, until puffed, golden, and set in the center.
9. Let cool slightly before slicing and serving warm.

Variations :

• Use pepper jack cheese for extra heat.
• Add roasted corn or caramelized onions for additional flavor depth.
• Substitute part of the tomato sauce with green enchilada sauce for a brighter profile.

Tips :

• Ensure roasted chiles are well-drained and patted dry to prevent excess moisture.
• Let the casserole rest for 10 minutes before cutting to help it set.
• Freshly shred cheese for the smoothest melt and best texture.