Chile Rellenos Casserole
A delicious and comforting casserole made with roasted poblano peppers, cheese, and eggs.
Equipment
- 3-quart baking dish For baking the casserole.
- Baking sheet For roasting peppers.
- Whisk For mixing ingredients.
Ingredients
Main Ingredients
- 6 large poblano peppers Roasted and peeled.
- 2 cup Monterey Jack cheese Freshly shredded, divided.
- 1 cup cheddar cheese Freshly shredded, divided.
- 5 large eggs
- 1.5 cup whole milk
- 3 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup sour cream For serving, optional.
- 1 cup salsa For serving, optional.
- cup fresh chopped cilantro For serving, optional.
Instructions
- Preheat the oven's broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Roast the peppers on the baking sheet for 10-15 minutes, turning occasionally, until the skins are blackened and charred.
- Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes. Peel off the skin, remove the stems, open them up, and remove the seeds.
- Preheat the oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar on top. Repeat the layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until well combined. Pour the mixture evenly over the cheese and chiles.
- Bake in the oven for 45 minutes until puffed up in the center and the eggs are set and golden around the edges.
- Let it cool for 5-10 minutes before cutting. Slice into squares and serve with sour cream, salsa, and freshly chopped cilantro.
Notes
For a spicier version, you can leave some of the poblano pepper seeds in. No alcoholic drinks allowed, please substitute with a non-alcoholic option.