-2 T. vegetable oil
-1 sm. onion, chopped
-2 cloves garlic, minced
-7 Corno di Toro peppers or Poblano peppers, roasted, peeled, stems removed
-1/2 lb. queso fresco cheese
-1 c. grated cheddar cheese
-1/4 c. flour
-3/4 c. milk
-1/4 t. salt
Sauté the onion and garlic in the oil until soft, about 4 minutes. Remove from the heat and set aside.
In a greased 8″ x 8″ casserole dish, place a layer of chilies, side by side, then a layer of crumbled queso fresco cheese, then another layer of chilies. Sprinkle the cheddar cheese on top.
Beat the eggs with the flour until smooth. Add the milk, salt, and onion mixture; mix well. Carefully pour this mixture over the chilies.
Bake uncovered for 35 minutes at 350° or until a knife inserted in the custard top comes out clean and the casserole is lightly browned
Remove from the oven and let the casserole cool for 5- 10 minutes before cutting it with a very sharp knife.
From 20minutegarden.com, 9/10