Chile Relleno Casserole
User Reviews
4.5
Chile Relleno Casserole
Description
This casserole uses a combination of chile peppers, roasted until blackened and peeled to remove skins, providing a smoky and mildly spicy foundation. The assortment includes mild to moderate heat varieties, balancing the flavors. The chiles are chopped and layered in a baking dish with shredded Monterey jack cheese, which melts to add creamy richness.
The batter consists of eggs, milk, cornmeal, baking powder, and seasoning, poured over the peppers and cheese. Baking at a high temperature causes the top to develop a light golden crust while the interior sets into a firm, sliceable texture. The flavor is a meld of smoky peppers and gently savory cheese with a subtle cornmeal grain.
This casserole pairs well with tortilla chips or can be complemented by sides like sour cream, avocado, jalapenos, or green onions, enhancing its fresh and spicy elements. It can be cut into squares for easy serving.
The recipe allows for substitution of chile varieties, where spicier peppers will increase the heat level of the dish accordingly.
Ingredients
- 2 poblano chile pepper
- 2 anaheim chile peppers
- 1 green chile pepper California variety
- 1 Jalapeno chile pepper
- 6 ounces Monterey jack cheese shredded, or Cheddar cheese
- 3 egg
- 1/4 cup milk
- 1/3 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper optional
Instructions
- Roast the chile peppers by broiling or cooking over a flame until the skin is blackened.
- Let them sit in a bowl covered in plastic wrap for 15 minutes.
- Preheat the oven to 450 degrees F.
- Peel the blackened skin off the peppers, then remove the seeds and chop.
- Use a 9 x 6 inch casserole dish for a thick casserole you can cut into squares. Use an 11 x 7-inch baking dish for a thinner casserole better for tortilla chips.
- Spray the baking dish with nonstick spray. Then spread the chili peppers in a single layer and sprinkle the cheese on top.
- Combine the eggs, milk, cornmeal, baking powder and salt in a medium bowl. Mix well making sure there are no lumps.
- Pour the mixture over the chile peppers and cheese and bake for 15-20 minutes until it is light golden brown on top.
- Serve with tortilla chips, sour cream, jalapenos, avocado, green onions or other toppings.
Notes
- Roasting and peeling chiles properly improves texture and flavor in the casserole.
- The choice of chiles affects the overall spiciness; adjust types based on preference.
- Serving with tortilla chips, sour cream, or fresh toppings enhances the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 152kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 89mg | 30% |
| Sodium | 326mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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