Creating this flavorful Chile Rellenos Casserole doesn’t have to be complicated. Follow these simple steps:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Roast the Peppers: Place poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes or until the skins are blistered and charred.

3. Cool and Peel: Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap for 10 minutes. This will help steam the skins off. Once cool, peel the skins off and remove the seeds.

4. Prepare the Cheese Mixture: While the peppers cool, mix together the Monterey Jack and cheddar cheese in a large bowl.

5. Assemble the Casserole: Spread half of the cheese mixture in the bottom of a greased 9×13 inch baking dish. Layer the peeled poblano peppers on top of the cheese.

6. Add Remaining Cheese: Sprinkle the remaining cheese mixture over the poblano peppers evenly.

7. Whisk Eggs and Milk: In a separate bowl, whisk together the eggs, milk, cumin, garlic powder, onion powder, salt, and black pepper.

8. Pour Egg Mixture: Pour the egg mixture evenly over the cheese and peppers in the baking dish.

9. Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.

10. Cool and Serve: Once done, remove from the oven and allow the casserole to cool for about 10 minutes before slicing.