Description
Chile Relleno Casserole is a flavorful and easy way to enjoy the classic Mexican dish without the hassle of stuffing and frying individual peppers. Roasted poblano peppers are layered with melty cheese and topped with a seasoned egg mixture, then baked to golden perfection. It’s simple, satisfying, and perfect for busy weeknights or weekend brunch.
Ingredients
4–6 poblano peppers
1 tablespoon olive oil
Salt and pepper to taste
2 cups shredded Monterey Jack cheese
For the Egg Mixture:
4 large eggs
1/2 cup skim milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
• Preheat oven to 425º F.
• Place poblano peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
• Roast peppers for 25 minutes or until they are blistered and slightly charred.
• Transfer hot peppers to a large bowl and cover with plastic wrap. Let steam for 15 minutes.
• Peel off the skin, remove seeds, and cut off the stems once peppers are cool enough to handle.
• Lower oven temperature to 350º F.
• Spray a 9-inch baking dish with non-stick cooking spray.
• Arrange half of the roasted peppers in a single layer in the dish.
• Top with half of the shredded Monterey Jack cheese.
• Repeat layers with remaining peppers and cheese.
• In a medium bowl, whisk together the eggs, milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and black pepper.
• Pour the egg mixture evenly over the layered peppers and cheese.
• Bake for 30 minutes or until the eggs are puffed, edges are golden, and the center is set.
• Let rest for 5 minutes before slicing and serving.
Notes
Serving Tips
• Serve warm as a main dish for breakfast, brunch, or dinner
• Pair with Spanish rice, refried or black beans, or a fresh garden salad
• Add toppings like sour cream, avocado slices, chopped cilantro, or a drizzle of hot sauce for extra flavor
• For a heartier meal, serve alongside tortillas or cornbread
• Excellent as a vegetarian main or a side dish for grilled meats
Storage Tips
• Let the casserole cool completely before storing
• Store leftovers in an airtight container in the refrigerator for up to 4 days
• To reheat, microwave individual portions for 1–2 minutes or warm in a 300º F oven until heated through
• For longer storage, freeze the casserole in a freezer-safe dish for up to 2 months
• Thaw overnight in the refrigerator and bake at 350º F until hot and bubbly