Submitted by: Geoff from Chicago, IL
Yield: 9 servings
Fire roast the fresh chile peppers over an open flame. You can do this right over your oven burner or on a grill. Cook the chiles over the flame until the outside is thoroughly charred. Place them in a bag to steam for 15 minutes. Remove the charred skin, stem, and inner seeds. Dice the chiles and set aside.
Preheat the oven to 350 degrees.
Beat eggs and whisk together wet ingredients first. (Slowly add melted butter while stirring.)
Whisk in jiffy mix before folding in chiles.
Pour batter into a greased casserole pan.
Bake for 40-45 minutes until top is golden brown.
Let the casserole rest and cool for a few minutes before serving.
More About This Recipe
You can shred extra cheese to place on top and use buttered panko bread crumbs.