Chili Pepper Casserole

Source: Katherine Long & Tom Vogl's

http://world.std.com/~kcl/index.html

8 whole large chili peppers; see note below 
1 cup sharp cheddar cheese; shredded 
4 each green onions, sliced 
4 eggs 
2 cup milk 
2/3 cup flour 
1/4 teaspoon salt 
1 cup Monterey Jack Cheese; shredded 
1 handful coriander leaves, fresh; chopped 

Note: This recipe works with lots of different kinds of chilies. Thick walled peppers such as ancho/poblano, or even bell peppers, need to be roasted first so that the skin blisters and most of it can be peeled off. Mild banana peppers and other thin walled peppers don't need to be pre-cooked. 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. And, though I have not tried it yet, I think this recipe would also work with dried chiles. Soak large dried ancho/poblano peppers until soft, remove stem & seeds, and continue with the recipe. 

Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle the green onions, coriander, 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 salad or a salsa.