One of my favorite peppers is the poblano, the beautiful flavor of a green bell pepper with a little kick. Dark glossy green in color, fat and long at the same time, they are delicious. I began eating chile rellenos at our local Mexican restaurant. I often find that people are scared to try new things, especially unusual produce there is actually a word for fear of foods, neophobia.
Neophobia is a strange concept to me because I will eat or taste pretty much anything. But for those who do suffer from it when they see a poblano pepper their brains don't think like mine, that it will be an adventure, their's instead thinks DANGER, WARNING DISASTER AHEAD. My closest relatable foods would be hominy, gizzards, crawdads, pickled pigs feet, tongue, and when I was a kid, peas. but I outgrew the peas issue and now enjoy them.
To call this recipe a casserole is a bit strange, nonetheless...
Ingredients:
2 poblano peppers topped, seeded, sliced in half1 pkg (2 cups) shredded cheese
3 beaten eggs
1/4 cup milk
1/3 cup flour
1/2 tsp baking powder
1/8 tsp salt
toppings if desired: salsa, sour cream, enchilada sauce
Directions:
Immerse peppers into a boiling pot of water for three minutes. Drain on a paper towel. Place peppers i a well greased baking dish. Top with 1 cup of the cheese. In a medium bowl combine eggs and milk. Add flour, baking powder and salt. Beat until smooth.
Pour mixture over peppers and cheese. Bake uncovered in a 450 degree (F) oven about 15 minutes or until a knife inserted into egg mixture comes out clean. Sprinkle with remaining cheese. Let stand about five minutes or until cheese melts. Serve 4 servings
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