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Chile Relleno Casserole Recipe
This chili relleno casserole can be made with fresh roasted poblanos or for a quick dinner canned green chilies. They're stuffed with cheese then covered with an egg bake and topped with more cheese.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 258 kcal
Course:
Breakfast
Cuisine:
American , Mexican , Tex-Mex
Ingredients
- 4-5 large poblano peppers roasted, peeled and deseeded or 2 - 7 ounce can whole green chilis, drained
- 1 8 ounce package pepper jack cheese cut into long sticks
- 4 eggs
- ½ cup milk
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese or Mexican blend
- 2 Tablespoon cilantro minced
Instructions
- Preheat the oven to 350°.
Cup of Yum
Roast Poblano Peppers
- First, wash and pat the peppers dry. Place the rack on the highest level and put the pan right underneath the broiler. Turn the broiler to 500 degrees Fahrenheit.
- Broil the peppers until the skin has blackened from three to five minutes, then turn the peppers and broil until the other side is blackened. Continue until all sides of the peppers are blackened.
- Remove the peppers from the oven and place them in a ziplock bag or paper sack. Allow the peppers to steam until the skin is soft–about five minutes.
- One at a time, remove the chiles from the bag and peel the skin off. Carefully, slice down the middle of the chili and scoop out the seeds and stem.
Cup of Yum
Make The Casserole
- If using poblano peppers, follow the directions for roasting. Place a piece or two of cheese in the middle of the poblano peppers and roll up.
- Place chilis in a 2 quart casserole dish or a 9 x 13 in. pan.
- In a mixing bowl, whisk the eggs and milk together. Mix the flour, baking powder, salt and pepper together before adding to the eggs.
- Gently whisk the eggs with the floor, then pour over the chilis.
- Sprinkle the cheese over the eggs and peppers.
- Place in the oven and bake for 20 minutes.
- Remove and serve immediately.
Notes
- Tips:
- You can fill the insides of the chili with anything you want. Chorizo and cheese, mashed potatoes and cheese, seasoned hamburger meat, seasoned vegetables and cheese, are all great options.
- Store leftovers in an airtight container in the refrigerator for up to seven days.
- You can also freeze this for up to three months.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
10g
(3%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
589mg
(25%)
Potassium
230mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
758IU
(15%)
Vitamin C
48mg
(53%)
Calcium
388mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 589mg | 25% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 48mg | 53% |
| Calcium | 388mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.