Description
Indulge in the flavors of Chile Relleno Casserole, a cheesy and satisfying dish that captures the essence of traditional Mexican cuisine. Roasted peppers layered with a blend of two cheeses and a savory egg mixture, baked to perfection for a delightful meal.
Ingredients
Scale
Roasted Peppers:
- 6 large poblano or Anaheim peppers (roasted, peeled, and seeded)
Cheese:
- 2 cups shredded Monterey Jack or pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
Egg Mixture:
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Optional Topping:
- 1 can (10 oz) mild enchilada sauce or tomato sauce
Garnish:
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Layer Peppers and Cheese: Layer half of the roasted peppers and cheese in the baking dish, then repeat for a second layer.
- Prepare Egg Mixture: Whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin. Pour over peppers and cheese.
- Bake: Bake for 35–40 minutes until set and golden. Add enchilada sauce if desired for the last 10 minutes.
- Serve: Let cool, garnish with cilantro, and serve warm.
Notes
- For a spicier version, use pepper jack cheese and add jalapeños.
- This casserole reheats well and can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 165mg
