Description
This Poblano Chile Relleno Casserole is a delicious twist on the classic stuffed poblano peppers, combining smoky roasted peppers with melty Monterey Jack and cheddar cheeses, all held together in a savory egg custard and baked to golden perfection. Perfect for a comforting brunch or dinner, this casserole is easy to prepare and bursting with bold, rich flavors.
Ingredients
Scale
Poblano Peppers
- 6–8 large poblano peppers
Cheeses
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
Custard Mixture
- 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
For Serving (Optional)
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Roast the Poblanos: Preheat the oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and roast for 10-15 minutes, turning occasionally with tongs, until their skins are blackened and charred.
- Steam and Peel: Transfer the roasted peppers to a plastic bag and seal it, letting them steam for about 10 minutes. Once cooled enough to handle, peel off the skins, cut off the stems, open the peppers, and remove the seeds.
- Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly coat a 3-quart baking dish with nonstick spray to prevent sticking.
- Layer Peppers and Cheese: Arrange half of the roasted poblano peppers in a single layer at the bottom of the baking dish. Sprinkle 1 cup of Monterey Jack and 1/2 cup of cheddar cheese evenly over the peppers. Repeat with the remaining peppers and cheeses to form a second layer.
- Make the Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until the mixture is smooth and no lumps remain.
- Assemble and Bake: Pour the egg mixture evenly over the layered cheese and peppers in the baking dish. Place the dish in the oven and bake for 45 minutes or until the casserole is puffed in the center, the eggs are set, and the edges are golden brown.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 5-10 minutes. Slice into squares and serve with optional sour cream, salsa, and freshly chopped cilantro for added flavor and freshness. Enjoy!
Notes
- Choosing larger poblano peppers makes filling the casserole easier and yields a more satisfying portion.
- Be sure to fully peel the roasted peppers to avoid bitter skin in the casserole.
- You can substitute part of the whole milk with half-and-half for a richer custard.
- This casserole can be prepared a day in advance and reheated in the oven for a warm meal.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Keywords: Poblano Chile Relleno Casserole, roasted poblano peppers, Mexican casserole, cheesy pepper bake, egg custard casserole
