Anaheim Chile Relleno Casserole

*this is really good

Casserole Ingredients:
8 Anaheim Chiles; roasted, peeled and seeded

3 Eggs

1 1/2 cups Monterey Jack cheese with peppers or regular jack

1 1/2 cup Milk

1/2 cup Flour; plus 1 tbsp

1 pinch Salt and Pepper

1/2 teaspoon Cumin

1 dash Cayenne; if you like some heat

Sauce Ingredients:

1/2 cup onion; diced

1 16-oz can Tomatoes; dice, in juice

1/2 teaspoon Cumin

1/2 teaspoon Black pepper

2 dashes Cinnamon

garlic; minced

Preparation:
Clean your peppers of seeds and veins, cut in half width wise.
In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend
Butter Casserole dish or grease.
Layer the chilies, then the egg mixture, then the cheese.
Repeat layers, top with just a small dash of Cayenne if you like a little heat.
Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.

While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.