Roasted Pepper Casserole

Feel free to jazz this up by adding zucchini, corn, roasted cherry tomatoes, broccolini… you name it. Use this as a base for inspiration.

• 6-8 whole large peppers; see note below

• 1 cup sharp cheddar cheese; shredded

• 4 green onions, sliced

• 4 eggs

• 2 cup milk

• 2/3 cup flour

• 1/4 teaspoon salt

• 1 cup Monterey Jack Cheese; shredded

• 1 handful cilantro leaves, fresh; chopped

Note: This recipe works with lots of different kinds of chilies and/or peppers. Thick walled peppers such as ancho/poblano, Anaheim or even our golden bell peppers, need to be roasted first under a broiler or in a BBQ, so that the skin blisters and most of it can be peeled off. You can mix hot and mild peppers as well. If I was using very hot peppers along with mild ones, I'd probably chop the hot ones up so that they are more evenly distributed. Split roasted peppers lengthwise and remove seeds and pith.

Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle the green onions, cilantro, and most of the cheese (reserving some for the top) over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 40 minutes or until a knife inserted in custard comes out clean. Sprinkle remaining cheese over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Serve with a tomato/cucumber salad or a salsa.