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emilycicerelli
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Roast 6 poblano peppers, peel and remove seeds.
Grate 20 oz of Oaxaca cheese.
Separate 6 eggs, beat egg whites until fluffy, then mix in egg yolks, ½ tsp baking powder, ⅓ cup flour, ¼ cup milk, salt and pepper.
Grease a baking dish, add a layer of the egg mixture, then layer 3 poblano peppers and some cheese, repeat with remaining peppers and cheese, top with remaining egg mixture and cheese.
Bake at 350°F for 30 minutes.
Roast 5 tomatoes, ¼ white onion, 1 jalapeño, and 2 garlic cloves. Blend with 1 fried tortilla, 2 tsp chicken bouillon, ½ tsp oregano, and ⅓ cup water. Fry the salsa mixture.
Serve the chile relleno casserole with the salsa.