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