Description
This Chile Relleno Casserole recipe is a delightful twist on the classic stuffed pepper dish. Roasted poblano peppers are layered with a cheesy egg mixture, baked to perfection, and served with salsa and sour cream.
Ingredients
Roasted Poblano Peppers:
6 large poblano peppers, roasted, peeled, and seeded
Cheese Mixture:
2 cups shredded Monterey Jack cheese, 2 cups shredded cheddar cheese
Onion Mixture:
1 tablespoon olive oil, 1 small onion diced, 3 cloves garlic minced
Egg Mixture:
6 large eggs, 1 cup milk, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder
For Serving:
Salsa and sour cream
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer Peppers and Cheese: Arrange the roasted poblano peppers in a single layer at the bottom of the dish. Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the peppers.
- Prepare Onion Mixture: Sauté onion in olive oil until softened. Add garlic and cook briefly. Remove from heat.
- Mix Egg Batter: Whisk together eggs, milk, flour, baking powder, salt, pepper, cumin, and chili powder. Stir in the sautéed onion and garlic.
- Assemble and Bake: Pour the egg mixture over the peppers and cheese. Top with remaining cheeses. Bake for 35–40 minutes until golden.
- Serve: Let cool slightly before slicing. Serve with salsa and sour cream.
Notes
- You can use canned whole green chiles instead of fresh poblanos for convenience.
- For added heat, include diced jalapeños in the onion mixture.
- This casserole reheats well and can be prepared a day in advance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 155 mg
