Description
Chile Relleno Casserole is a delightful baked dish featuring roasted poblano peppers layered with a blend of Monterey Jack and cheddar cheeses, enveloped in a fluffy, seasoned egg custard. This comforting casserole offers the classic flavors of the traditional Chile Relleno in an easy-to-prepare baked form, perfect for a satisfying meal with optional toppings like sour cream, salsa, and fresh cilantro.
Ingredients
Scale
Peppers
- 6–8 large poblano peppers
Cheese
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
Custard
- 5 large eggs
- 1 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional for Serving
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Roast the Peppers: Preheat the oven’s broiler and position the rack approximately 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for 10-15 minutes, turning occasionally with tongs until the skins are blackened and charred.
- Peel and Prepare Peppers: Transfer the roasted peppers into a plastic bag and seal it for about 10 minutes to allow them to steam. Once cooled enough to handle, peel off the charred skins, cut off the stems, open them up, and remove all seeds.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (177°C). Lightly coat a 3-quart baking dish with nonstick cooking spray to prevent sticking.
- Layer Peppers and Cheese: Arrange half of the roasted poblano peppers in a single layer in the baking dish. Sprinkle with 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese. Repeat the layering with the remaining peppers and cheeses.
- Make Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and free of lumps.
- Pour Egg Mixture: Evenly pour the egg custard mixture over the layered chiles and cheese in the baking dish, ensuring it is well distributed.
- Bake the Casserole: Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is puffed up in the center, the eggs are fully set, and edges are golden brown.
- Rest and Serve: Allow the casserole to stand and cool for 5 to 10 minutes before slicing into squares. Serve topped with a dollop of sour cream, a spoonful of salsa, and freshly chopped cilantro if desired. Enjoy your flavorful meal!
Notes
- For best results, use fresh, large poblano peppers for a milder heat and excellent roasting texture.
- Roasting and steaming the peppers helps to remove the skins easily and enhances their smoky flavor.
- This casserole can be prepared a day ahead and reheated gently before serving.
- Optional toppings such as sour cream, salsa, and cilantro complement the casserole with additional creaminess and freshness.
- To make it lower in fat, you can substitute whole milk with 2% or use reduced-fat cheeses, though this may affect the richness.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking and Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the casserole)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 220mg
Keywords: Chile Relleno Casserole, roasted poblano peppers, Mexican casserole, baked chile relleno, cheesy egg casserole
