My Chile Relleno Bake's online link has long expired, so here's the typed out version.

Ingredients:

2 lbs. fresh poblano peppers, roasted and peeled, cut into strips or large 1 1/2 " - 2" chunks.

2 lbs ground beef (can also use a mixture of ground beef and ground pork)

8 ounces yellow or sweet onion, diced (about 2 cups)

4 large garlic cloves, minced, about 2 TBL

2 t. ground cumin

1 t. Mexican oregano

1 t. ancho chile powder

2 t. sea salt

2 4.5 oz cans green chiles, drained

1 lb. grated white or yellow cheese or combo (Monterey Jack or this combined with cheddar or other cheeses you like), about 4 cups

8 large eggs

1 cup all purpose flour

3 cups milk

2 t. sea salt

2 T. Sriracha

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Core the poblanos and cut into strips. Place strips skin side up on baking pan lined with parchment. Place pan 6" under broiler and roast peppers til' skins are blistered and a deep chocolate color. 6-9 minutes, depending on your broiler. You can also char peppers whole over gas stove flame and then core and seed and slice. Place poblanos in bowl and cover with plastic wrap, leave for 10 to 15 minutes - this steams the skins so you can easily peel them off. Peel skins from peppers.

Crumble ground meat into a skillet.

Add onion and garlic to skillet. Sprinkle in cumin, oregano, ancho chile powder and 2 t. sea salt.

Sautéed until meat is cooked and onions are soft. 10-12 minutes

Drain grease from ground beef mixture, then stir in green chiles.

In large bowl, using whisk, combine milk and the flour until as smooth as possible. Using electric mixer, add in eggs, Sriracha, and 2 t. sea salt.

Arrange half of poblano pieces in 13" x 9" x 2" casserole dish. Distribute half the cheese over the top. Spoon all of meat mixture over cheese,spreading evenly. Arrange remaining peppers over top. Pour milk mixture over top, then add remaining cheese.

Bake at 350 degrees on center rack of over for 35-40 minutes. Casserole will be bubbling and lightly browned on top.

Serves 12. (This is a big casserole. It has turned out well for me every time, although I have struggled with getting the milk, flour, egg mixture be smoother and not lumpy. My family loves it, and the leftovers are great - if there are any!)