Chile Relleno Casserole

Steps

1. Roast 6 chile poblanos on a comal until charred all around.
2. Transfer roasted chiles to a ziploc bag, seal, and allow them to sweat.
3. Make salsa: combine 4 Roma tomatoes, onion, 3 serranos or jalapenos, 4 chiles de arbol in a saucepan, cover with water, bring to a boil.
4. Transfer salsa ingredients to blender, add 2 garlic cloves, oregano, salt, black pepper, and 1/4 cup water; blend until smooth.
5. Heat oil in saucepan over medium heat, add blended salsa, bring to a simmer, reduce to medium-low and cook 5 minutes. Set aside.
6. Peel the sweated chiles and prep for casserole.
7. Separate 6 eggs into yolks and whites.
8. Beat egg whites 3-5 minutes until stiff peaks form (bowl can be flipped without falling).
9. Mix egg yolks with 1/4 cup milk or heavy cream, salt, black pepper, baking powder, and 1/3 cup all-purpose flour until combined.
10. Gently fold egg whites into egg yolk mixture.
11. Preheat oven to 350°F. Lightly spray a baking dish with oil.
12. Pour half the egg batter into the dish and spread evenly.
13. Layer with chile poblanos, then add half the cheese.
14. Add another layer of chile poblanos.
15. Pour remaining egg batter evenly on top and top with more cheese.
16. Bake 25-30 minutes until set.
17. Allow casserole to rest 20 minutes before serving. Serve with salsa.