Description
This Chile Relleno Casserole combines roasted poblano peppers, a blend of cheeses, and a savory egg mixture into a hearty, comforting dish. It’s a perfect meal for any day of the week, offering a balance of flavors that are sure to please everyone at the table.
Ingredients
Scale
- 6 poblano peppers, roasted and peeled
- 2 cups Monterey Jack cheese, shredded
- 4 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Layer half of the roasted peppers in the bottom of the dish, cover with one cup of cheese.
- Repeat with the remaining peppers and another cup of cheese.
- In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the peppers and cheese.
- Bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Allow to cool for 10 minutes before serving.
Notes
- For a spicier version, mix in diced jalapeños.
- Can be made ahead and refrigerated overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: per serving
- Calories: 322
- Sugar: 3g
- Sodium: 557mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 216mg