Puebla Shrimp Rellenos Casserole

Name: Puebla Shrimp Rellenos Casserole
Yield: 10
Ingredients: 1 pound fresh or frozen peeled, cooked medium shrimp; 3 tablespoons butter; 4 large fresh poblano chile peppers, seeded and chopped* (4 cups); 1 cup finely chopped onion (1 large); 4 cloves garlic, minced; 1 8 ouncepackage cream cheese, cut up; 1 cup chopped roma tomatoes (3 medium); 2 cups shredded Monterey Jack cheese (8 ounces); 2 cups shredded cheddar cheese (8 ounces); 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 egg, lightly beaten; 1 cup milk; 2 tablespoons vegetable oil; Chopped roma tomato (optional); Snipped fresh cilantro (optional)

Puebla Shrimp Rellenos Casserole was pinched from <a href="http://www.bhg.com/recipe/puebla-shrimp-rellenos-casserole/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1 pound fresh or frozen peeled, cooked medium shrimp

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3 tablespoons butter

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4 large fresh poblano chile peppers, seeded and chopped* (4 cups)

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1 cup finely chopped onion (1 large)

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4 cloves garlic, minced

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1 8 ouncepackage cream cheese, cut up

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1 cup chopped roma tomatoes (3 medium)

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2 cups shredded Monterey Jack cheese (8 ounces)

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2 cups shredded cheddar cheese (8 ounces)

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1 cup all-purpose flour

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1 teaspoon baking powder

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1 teaspoon baking soda

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1/2 teaspoon salt

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1 egg, lightly beaten

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1 cup milk

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2 tablespoons vegetable oil

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Chopped roma tomato (optional)

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Snipped fresh cilantro (optional)

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