Chile Relleno Casserole
The Best chile relleno casserole made with roasted poblano peppers, creamy melted cheese, and a savory egg mixture baked until golden and delicious.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish / Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
4–6 poblano peppers
1 tablespoon olive oil
Salt and pepper, to taste
2 cups shredded Monterey Jack cheese
Egg Mixture
4 large eggs
1/2 cup skim milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 425°F (220°C).
Place the poblano peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the peppers for about 25 minutes until blistered and slightly charred.
Transfer the hot peppers to a bowl and cover with plastic wrap. Let them steam for 15 minutes.
Peel off the skins, remove the seeds, and cut off the stems.
Reduce oven temperature to 350°F (175°C) and lightly grease a 9-inch baking dish.
Arrange half of the roasted peppers in the dish and sprinkle with half of the Monterey Jack cheese.
Repeat with the remaining peppers and cheese.
In a bowl, whisk together eggs, milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and black pepper until smooth.
Pour the egg mixture evenly over the peppers and cheese.
Bake for about 30 minutes until the eggs are puffed, edges are golden, and the center is set.
Let the casserole rest for 5 minutes before slicing and serving.
Notes
Roasting the poblano peppers enhances their smoky flavor and soft texture.
For a heartier dish, add cooked ground beef or shredded chicken between the layers.
Pepper Jack or cheddar cheese can be used for a sharper flavor.
Allowing the casserole to rest before slicing helps it hold its shape better.
Find it online: http://elladishes.com/chile-relleno-casserole/
