Chile Rellenos Casserole
A baked casserole version of the classic chile rellenos, layered with roasted poblano peppers, cheese, and a fluffy egg batter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Roast poblano peppers until skins blister, then peel and remove seeds.
- Layer half the peppers in a greased 9×13-inch baking dish.
- Sprinkle half of both cheeses over peppers.
- Repeat with remaining peppers and cheese.
- Blend eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Pour batter evenly over pepper-cheese layers.
- Bake 35-40 minutes until golden and set.
Notes
- Wear gloves when handling hot peppers.
- Let casserole rest 10 minutes before serving.
- Refrigerate leftovers up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
Find it online: https://kitchenvan.com/chile-rellenos-casserole-recipe/