Chile Relleno Casserole Recipe with Homemade Sauce | Foodal

Ingredients

• 2 1/2 pounds poblano peppers (about 8 large)
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup shredded mild cheddar cheese, divided
• 8 large eggs
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion (about 1 small)
• 2 tablespoons chopped jalapeno (about 1 large)
• 1/2 teaspoon coarse salt, plus more to taste
• 1 teaspoon chili powder blend
• 2 large cloves garlic, minced
• 2 14.5-ounce cans diced tomatoes
• 1/4 cup low-sodium chicken or vegetable stock
• 2 teaspoons white wine vinegar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons thinly sliced green onion tops