TOSTITOS® Chile Relleno Skillet

1

Position oven rack 6 inches from broiler and preheat broiler to High.
2

Place whole peppers on baking sheet and broil until blackened on top, about 5 minutes. Flip peppers and continue broiling and flipping until blackened on all sides.
3

Place blackened peppers in medium bowl. Cover with plastic. Allow peppers to steam for 10-15 minutes.
4

When peppers are cool enough to handle, gently peel off and discard skins. Remove stems and seeds.
5

Heat oven to 350°F. Lightly grease a 10 inch cast iron skillet.
6

Spread 1/2 cup TOSTITOS^® Restaurant Style Salsa on bottom of prepared dish.
7

Place 3 peppers in bottom of dish, arranging to cover completely. Top with half the shredded cheese.
8

Cover cheese with remaining peppers. Top with remaining cheese.
9

Combine eggs, milk, salt, onion powder, garlic powder, black pepper, baking powder, and flour. Whisk thoroughly to remove all lumps. Pour over casserole.
10

Bake for 30-45 minutes, until puffed and golden.
11

Spoon 1/2 cup TOSTITOS^® Restaurant Style Salsa over hot skillet. Sprinkle with chopped cilantro and 1 cup crushed TOSTITOS^®.
12

Slice casserole into 6 pieces. Serve drizzled with more TOSTITOS^® Restaurant Style Salsa and sprinkled with more crushed TOSTITOS^®.

TOSTITOS^® Chile Relleno Skillet