Chile Relleno Casserole

• Set the oven to a temperature of 350°F in preparation for baking.
• Use a light application of nonstick spray to coat an 11×7-inch casserole dish evenly.
• In a sizable mixing bowl, whisk the eggs thoroughly until a uniform consistency is achieved.
• In a separate container, combine the milk, flour, baking powder, and seasonings. Ensure that there are no lumps and the ingredients are completely incorporated.
• Integrate the milk and flour mixture with the whisked eggs, ensuring a smooth blend.

Casserole Assembly:

• Lay out the roasted poblano peppers at the base of the casserole dish, ensuring they are spread out evenly without overlap.
• Distribute approximately one-third of the shredded Monterey Jack cheese over the layer of peppers.
• Add another layer of poblano peppers atop the cheese, then proceed to sprinkle another one-third of the cheese.
• Pour the previously prepared egg mixture over the layers in the casserole dish, ensuring even coverage.
• Garnish the top with the remaining Monterey Jack cheese.
• Position the casserole dish in the preheated oven and bake for a duration of 35-40 minutes, or until the top appears golden brown and the mixture has set.
• Upon removal from the oven, let the casserole stand at room temperature for a period of 10 minutes to allow it to set further.
• Before serving, if desired, garnish with finely chopped cilantro or parsley.