Chile Relleno Casserole Recipe
This Chile Relleno Casserole delivers all the bold, cheesy flavors of a classic chile relleno without the fuss - just layer, bake, and dinner is done. A simple and satisfying Tex-Mex dish the whole family will love!
Servings 6 servings
Calories 446kcal
Ingredients
- 6 medium poblano peppers
- 8 oz. Monterey jack cheese
- 8 oz. sharp cheddar cheese
- 6 large eggs - beaten
- 1 ½ cup whole milk
- 1/4 cup all-purpose flour
- kosher salt and freshly ground black pepper - to taste
- 1/2 teaspoon EACH smoked paprika, garlic powder, onion powder
Instructions
- Broil peppers. Position your oven rack directly beneath the broiler and preheat it on high. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skin is deeply charred and blistered all over. This is where all that incredible smoky flavor comes from!
- Remove skins. Carefully remove pan from oven and cover with aluminum foil to trap the heat, making it easier to remove skins. After about five minutes, remove foil and use your fingers to remove the charred skins form the peppers. Discard skins.
- Remove stems and seeds. Then use a knife to make a vertical cut down the middle of the peppers. Remove stems and seeds and discard.
- Shred cheese. Use a box cheese grater to freshly shred the cheese.
- Combine egg mixture. In a mixing bowl, combine the eggs, milk, flour, and seasonings. Use a whisk to mix well.
- Layer ingredients. Add some baking spray to the bottom of a 9×9 casserole dish. Add three of the poblano peppers to the dish, followed by half of the cheese. Repeat another layer of peppers and cheese. Then add the egg mixture to the top of these layers.
- Bake casserole. Preheat oven to 350 degrees. Bake casserole for about 45-50 minutes, or until casserole is fluffy and and eggs are set. Remove dish and rest for 15 minutes.
- Serve. Serve chile relleno casserole with chopped cilantro and a salsa of your choice.
Notes
- Roasting the peppers until the skin is charred and blistered is the most important step in this recipe – it adds an incredible smoky, deep flavor that is the heart of a great chile relleno. The charred skin also needs to be peeled off before using since it becomes tough and papery when baked. Don’t skip this step!
- Store leftover casserole in an airtight container in the refrigerator for up to four days. Reheat in microwave.
Nutrition
Calories: 446kcal | Carbohydrates: 14g | Protein: 28g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 265mg | Sodium: 572mg | Potassium: 434mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1479IU | Vitamin C: 96mg | Calcium: 665mg | Iron: 2mg