Chile Relleno Casserole Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 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
Description
Chile Relleno Casserole Recipe features roasted poblano peppers with the skins removed, sliced and layered within a rich, spiced tomato sauce. The sauce includes sautéed onions, jalapeno, garlic, and seasonings like Mexican oregano, paprika, ancho powder, and cumin, creating a flavorful base. Eggs and shredded cheese (cheddar or alternatives) are combined into the mix, then baked to create a casserole with a tender, creamy texture and a vibrant flavor from the roasted peppers and aromatic spices.
The roasting of the poblanos until charred and puffed adds depth, while peeling them removes bitterness and tough skin. The casserole works well served with warmed tortillas, which complement the dish's texture and flavors. Leftovers reheat effectively and taste great eaten on tortillas with hot sauce, making it a flexible choice for meals and casual dining.
The recipe advises broiling peppers carefully and adjusting seasoning to taste, suggesting flexibility in spice levels and cheese variety. The steps involve roasting, simmering a fragrant sauce, and baking the assembled casserole at moderate oven temperature for a comforting dish.
Ingredients
- 10 poblano pepper
- 1 tablespoon olive oil
- 1 jalapeno pepper chopped
- 1 onion chopped, medium
- 4 cloves garlic chopped
- 1 pound tomato chopped (or use canned, fresh
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ancho powder or use chili powder
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
- 4 egg large
- 2 cups cheddar cheese or use Monterey Jack, pepper jack, or a combination, shredded
- chili flakes for garnish
- fresh herbs for garnish
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 the casserole with warmed tortillas to complement its flavors and texture.
- Leftovers reheat well and can be enjoyed by placing portions in warmed flour tortillas with hot sauce.
- Roast poblano peppers until charred and puffed to develop flavor, then peel carefully to remove skins, seeds, and stems for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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