Chili Relleno Casserole

4-5 Poblano peppers

2 c. shredded goat cheese (cheddar or monterey jack)

Egg Mixture

10 eggs

1 c. cottage cheese

3 TBS Arrowroot

1 tsp. baking powder

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp celtic sea salt

First - roast the peppers. This can be done in the oven (approximately 425 F for 20-25 min) or using a BBQ. The skin should slightly char, relatively evenly on all sides. Once charred, put them in a ziploc bag and let them cool slightly. Pull off skins, stems and seeds. Cut into 1-3 inch chunks.

To prepare the casserole - preheat the oven to 350 F. Spray the bottom of a 9x9 glass baking dish with a small amount of coconut oil. Then layer the prepared poblano peppers and shredded cheese, repeating with all of the peppers and cheese.

In a medium mixing bowl whisk together everything for the egg mixture. Pour evening over the casserole.

Bake for 30-45 minutes or until the casserole is puffed and fully set in the middle. Remove from the oven and let sit for 5-10 before slicing.