Chile Relleno Casserole
A comforting baked casserole made with layers of roasted poblano peppers, fluffy egg custard, and melted Monterey Jack and cheddar cheese, delivering classic chile relleno flavor in an easy oven baked form.
Ingredients
Scale
- 6 large poblano peppers, roasted, peeled, and seeded
- 6 large eggs
- 1 cup milk
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
- Roast poblano peppers under a broiler until skins blister. Cover with a towel to steam, then peel, remove seeds, and set aside.
- In a large mixing bowl, whisk together eggs, milk, all purpose flour, baking powder, salt, and black pepper until smooth.
- Lay half of the roasted poblano peppers evenly in the prepared baking dish.
- Sprinkle half of the Monterey Jack and cheddar cheeses over the peppers.
- Add the remaining peppers in a second layer and top with the remaining cheeses.
- Pour the egg mixture evenly over the layered peppers and cheese.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Allow the casserole to rest for 10 minutes before slicing and serving warm.
Notes
- Use freshly shredded cheese for better melting and texture.
- Let the casserole rest before slicing for clean portions.
- Do not overbake to avoid a rubbery egg texture.
- Roast and peel peppers up to 2 days in advance for easier prep.
Find it online: https://tastyze.com/chile-relleno-casserole/