Egg & Pepper Casserole (GF)

2 large pablano chile peppers (or green sweet peppers-I've made it with both)

1 1/2 Mexican blend cheese (6 ozs)
3 beaten eggs
1/4 cup milk
1/3 cup flour (Use "KKGF" Mix)
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper
1/8 teaspoon salt
Picante Sauce
Sour Cream

1. Quarter the peppers and remove the seeds, stems, and veins. Immerse the peppers in boiling water for 3 minutes; drain well on paper towels. Place the peppers in a well greased 2 quart square baking pan or glass casserole. Top with 1 cup of cheese.

2. In a bowl combine eggs and milk. Add flour, baking powder, ground red pepper, and 1/8 teaspoon salt. Beat until smooth with rotary or electric beater. Pour egg mixture over the peppers and cheese.

3. Bake uncovered in 450* oven for 15 minutes or until a knife inserted in egg comes out clean. Sprinkle with remaining 1/2 cup cheese and let stand about 5 minutes while cheese melts on top. Serve with the picante sause and sour cream.
Leslie Louthain