Chile Relleno Casserole

Ingredients

• 4-5 poblano peppers, roasted and peeled
• 1 cup shredded cheese (Monterey jack, cheddar, or a Mexican blend)
• 1/2 cup milk
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup sliced black olives

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium saucepan, melt butter over medium heat.
3. Stir in flour, cumin, chili powder, garlic powder, black pepper, and salt. Whisk until mixture is smooth and bubbly.
4. Slowly stir in milk and continue to whisk until mixture is thick and bubbly.
5. Remove from heat and set aside.
6. In a 9x13-inch baking dish, layer roasted poblano peppers, cheese, and black olives.
7. Pour milk mixture over top and spread to cover ingredients.
8. Bake for 25-30 minutes until golden and bubbly.
9. Serve warm and enjoy!

Interesting Facts

• Chile rellenos are a popular Mexican dish and have been around since the 16th century.
• Chiles poblanos are a type of mild chili pepper that is commonly used in Mexican cuisine.
• The casserole can be served with a variety of toppings such as sour cream, salsa, guacamole, or shredded lettuce.