Chile Relleno Casserole Recipe
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Servings
8
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Calories
212 kcal
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Course
Main Course, Breakfast
Chile Relleno Casserole Recipe
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This easy chile relleno casserole recipe is the perfect one-pan dish, with roasted poblanos, eggs, and cheese, great for breakfast, brunch, or dinner.
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Ingredients
- 10 poblano peppers
- 1 tablespoon olive oil
- 1 Jalapeno pepper chopped
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1 pound fresh tomatoes chopped (or use canned)
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ancho powder or use chili powder
- ½ teaspoon cumin
- salt and pepper to taste
- 4 large eggs
- 2 cups shredded cheddar cheese or use Monterey Jack, pepper jack, or a combination
- FOR GARNISH: spicy chili flakes and fresh herbs
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Instructions
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Broil the poblanos about 10 minutes, or until the skins char and blacken. They should puff up. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- Slice the poblanos into strips (or rough chop them, if preferred) and set them aside.
- While the poblanos are roasting, heat a 10-inch oven proof skillet to medium heat and add the olive oil.
- Add the onion and jalapeno and cook them down about 5 minutes to soften.
- Add the garlic and cook another minute, until you can smell the awesome garlic.
- Add the tomatoes, oregano, paprika, ancho powder, cumin and salt and pepper. Break apart the tomatoes and stir. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. You can simmer longer if you’d like. Scoop the sauce into a glass bowl.
- Heat oven to 350 degrees F.
- In the same 10-inch skillet (or you can use a baking dish or casserole dish), spoon half of the sauce into the bottom of the pan. Layer in half of the roasted poblano strips and half of the shredded cheese.
- Add the remaining sauce, then remaining poblano peppers, then most of the remaining cheese.
- Next, beat the eggs with the remaining cheese and pour the mixture over the top of the casserole.
- Bake for 25 minutes, or until the egg sets and the cheeses are nice and melty.
- Remove and garnish with spicy chili flakes and fresh herbs.
Notes
- Serve it with warmed tortillas. I enjoyed the leftovers the next day, just reheated, popped some onto warmed flour tortillas with hot sauce. YUM!!
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
112mg
(37%)
Sodium
220mg
(9%)
Potassium
495mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1638IU
(33%)
Vitamin C
131mg
(146%)
Calcium
246mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 112mg | 37% |
| Sodium | 220mg | 9% |
| Potassium | 495mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1638IU | 33% |
| Vitamin C | 131mg | 146% |
| Calcium | 246mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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