Heat oven to 350º (always best to preheat the oven for about 20-30 min before cooking)

Lightly butter or oil a 11 x 8 x 2” baking dish

Sprinkle the shredded cheeses and chopped green chilies evenly into the baking dish.

Mix well the milk, baking mix, eggs and cottage cheese in a bowl or blender.

Pour this evenly over the cheese and chilis in the baking dish.

Place in the oven for 30 minutes.

While this is baking, cut the poblano (or large size hotter pepper, your choice) into about 6 lengthwise strips and de-seed it. Place in a hot sauté pan, preheated with a small amount of oil (~1 tsp) and scorch/blister for a few minutes, both sides. Press them down so they flattened out (see picture). * After the casserole has cooked for 25 minutes or so, gently place the roasted chili strips on top of the casserole and continue to cook for the remainder of time (another 25-30 minutes). The casserole should be firm on top but do not overcook. If it’s not browned enough on top, you can put it under the broiler for 2-3 minutes.

Cut in squares and serve with fresh cilantro and salsa.