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Chile Relleno Casserole Recipe
A twist on a classic, this Mexican-inspired chile relleno casserole has just the right amount of spice and is packed with flavor!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 203 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 6 poblano chile peppers
- 8 ounces Monterey Jack cheese, shredded
- 3 eggs
- ¼ cup milk
- ⅔ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- toppings, if desired
Instructions
- Roast the chile peppers by broiling them in the oven until the skin is blackened.
- Add the chilis to a Ziploc and allow them to steam for 15 minutes.
- Preheat the oven to 450°F.
- Peel the blackened skin off of the peppers, then remove the seeds and chop the chilis into large pieces.
- Spray an 8x8 casserole dish with nonstick cooking spray. Spread the chili peppers in a single layer and sprinkle the cheese on top.
- In a medium-size bowl, combine the eggs, milk, cornmeal, baking powder, salt, and black pepper.
- Pour the egg mixture over the chilis and cheese and bake for 15-20 minutes until it is light golden brown on top.
- Serve immediately with your favorite salsa and any of your favorite toppings.
Cup of Yum
Nutrition Information
Calories
203kcal
(10%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
88mg
(29%)
Sodium
345mg
(14%)
Potassium
283mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
650IU
(13%)
Vitamin C
72mg
(80%)
Calcium
251mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 203
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 88mg | 29% |
| Sodium | 345mg | 14% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 72mg | 80% |
| Calcium | 251mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.