Chile Relleno Casserole
This Chile Relleno Casserole is a hearty and flavorful dish that combines roasted poblano peppers, spices, and melted cheese.
Equipment
- Oven-proof skillet Used for cooking and baking the casserole.
Ingredients
Main Ingredients
- 10 whole poblano peppers
- 1 tablespoon olive oil
- 1 whole jalapeño pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 pound fresh tomatoes, chopped or use canned
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ancho powder or chili powder
- 0.5 teaspoon cumin
- 1 to taste salt
- 1 to taste pepper
- 4 large eggs
- 2 cups shredded cheddar cheese or a mix of Monterey Jack, pepper jack, or both
- 1 to taste spicy chili flakes for garnish
- 1 to taste fresh herbs for garnish
Instructions
- Preheat your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Broil the poblanos for about 10 minutes, or until the skins are charred and blackened. They should puff up. Remove from the oven, let cool slightly, then peel off the skins and discard them along with the seeds and stems. Tip: This step enhances the flavor and texture of the peppers.
- Slice the peeled poblanos into strips (or chop them roughly if you prefer) and set aside.
- While the poblanos are roasting, heat a 10-inch oven-proof skillet over medium heat and add the olive oil.
- Add the chopped onion and jalapeño to the skillet and cook for about 5 minutes, until softened.
- Stir in the garlic and cook for another minute, until fragrant.
- Add the chopped tomatoes, oregano, paprika, ancho powder, cumin, and salt and pepper. Break apart the tomatoes and stir everything together. Cook for 10 minutes on medium-low heat, until the tomatoes soften and the mixture becomes saucy. You can simmer longer if desired. Transfer the sauce to a glass bowl.
- Lower the oven temperature to 350°F (175°C).
- In the same skillet (or a baking dish), spoon half of the sauce into the bottom. Layer half of the roasted poblano strips and half of the shredded cheese on top.
- Add the remaining sauce, followed by the rest of the poblano peppers, and then most of the remaining cheese.
- In a separate bowl, beat the eggs with the remaining cheese, then pour this mixture over the top of the casserole.
- Bake for 25 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Remove from the oven and garnish with spicy chili flakes and fresh herbs before serving. Tip: Fresh cilantro or parsley adds a nice touch.
Notes
For a milder dish, you can omit the jalapeño or use fewer spices. Feel free to add cooked ground beef or beans for extra protein.