Chile Relleno Casserole
User Reviews
4.9
Chile Relleno Casserole
Description
This casserole transforms the classic stuffed poblano pepper into an easy layered bake. After broiling the peppers until blistered and steaming them to loosen skins, the soaked, peeled, and seeded poblanos are laid in a baking dish with shredded Monterey jack and Colby jack cheeses. A mixture of eggs, milk, flour, baking powder, and seasonings is then poured over the layered peppers and cheese.
Baking at 350°F allows the egg batter to puff and set, melding the flavors into a creamy, cheesy dish with tender roasted peppers. The combination of the mild heat from poblanos and the mild cheeses creates a softly textured casserole ideal for serving with cilantro, sour cream, and tomato salsa. The dish can be prepared ahead by roasting peppers and assembling the layers prior to baking.
Ingredients
- 6 medium poblano pepper
- cooking spray for greasing, or olive oil
- 2 cups Monterey jack cheese divided, shredded
- 1 cup Colby jack cheese divided, shredded
- 5 large egg
- 1 ½ cups milk whole
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano dried
- ¼ teaspoon black pepper freshly ground
- cilantro for serving, chopped cilantro
- sour cream
- tomato salsa
Instructions
- Set your oven rack directly underneath the broiler and turn the broiler on high. Place the poblano peppers on a baking sheet lined with aluminum foil and broil for 5 minutes on each side until the skin is mostly blackened and blistered.
- Remove the baking sheet from the oven and loosely cover it with aluminum foil or plastic wrap to trap in the heat. Allow the peppers to steam and the skin to soften for 5 minutes.
- Peel, rub off, and discard as much of the loose skin as you can from each pepper.
- Make a vertical slit down one side of the peppers and remove and discard the stem, seeds, and veins. Set the prepared peppers aside.
- Preheat the oven to 350°F and grease a 2-quart or 9x9-inch baking dish with cooking spray or olive oil.
- Lay 3 of the roasted peppers on the baking dish in a single, even layer. Sprinkle the top with 1 cup of Monterey jack cheese and ½ cup of Colby jack cheese. Repeat the layers with the remaining peppers and shredded cheese.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined.
- Pour the mixture on top of the layered cheese and poblanos.
- Bake for 45 minutes until it is puffed up in the center and the eggs are set and golden around the edges.
- Allow to cool for 10 minutes before serving. Garnish with chopped cilantro and enjoy.
Notes
- Roast poblano peppers up to two days in advance to save preparation time.
- Assemble chile and cheese layers and refrigerate overnight if desired before baking.
- Monterey jack and Colby jack cheeses can be substituted with Quesillo or Chihuahua cheeses.
- If new to roasting peppers, follow detailed roasting tips to peel and prepare poblanos properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 376kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 221mg | 74% |
| Sodium | 730mg | 30% |
| Potassium | 425mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1362IU | 27% |
| Vitamin C | 96mg | 107% |
| Calcium | 570mg | 57% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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