This particular recipe is one I inherited from my mother-in-law, who makes some killer chiles rellenos. They are a little time-intensive, though, so she came up with this casserole to get all the great flavors without all of the extra work. You do still have char the poblano peppers, though, so you might want to wait until you (or your grill-master hubby) is firing up the grill for burgers or steaks and throw the peppers on, too, to get that part out of the way. Either way, it’s definitely worth that extra effort, I promise.