Chile Relleno Casserole
Ingredients
- 4-6 poblano peppers
- 1 Tablespoon olive oil
- Salt & Pepper
- 2 cups shredded Monterey Jack cheese
- 4 whole 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
Directions
- 1
The first step is to roast the peppers. Preheat oven to 425º F.
- 2
Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Bake for about 25 minutes until the peppers start to char and blister.
- 3
Remove from the oven and put them in a large bowl covered with plastic wrap for about 15 minutes. Once they are cool enough to handle, cut off the stem, remove the seeds and peel off the skin.
- 4
Preheat oven to 350º F.
- 5
Spray a 9-inch baking dish with non-stick spray. Arrange a single layer roasted peppers in the bottom of a baking dish. Top with half of the cheese, and then repeat with the rest of the peppers and cheese.
- 6
In a bowl whisk together everything for the egg mixture. Pour evenly over the top of the casserole.
- 7
Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set.
- 8
Remove from oven and let set for 5 minutes before slicing to serve.
Chile Relleno Casserole
Similar Recipes
:max_bytes(150000):strip_icc()/Simply-Recipes-Chile-Relleno-Casserole-Lead-2-0ba57750aca74fcbb9f922e391b6c0a9.jpg)
:max_bytes(150000):strip_icc()/AR-47247-chili-rellenos-casserole-DDMFS-beauty-4x3-f8222aa509c9435c81b3e95e6db35dd5.jpg)
:max_bytes(150000):strip_icc()/11864950-Slow-Cooker-Chicken-Chile-Relleno-Casserole-PICS-Beauty-4x3-8b4cd88fabb4439781ebc25b603ca1de.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving the comforting, cheesy flavors of classic chile relleno but wish it were easier to make at home? This Chile Relleno Casserole is your answer, transforming a beloved dish into a simple, baked delight that delivers all the taste with minimal fuss.
Why This Recipe Works
This recipe streamlines the authentic chile relleno experience by layering the key components—tender poblano peppers, abundant Monterey Jack cheese, and a rich egg custard—into one harmonious dish. The 'super simple' approach ensures you get that satisfying, 'baked to perfection' result without the traditional deep-frying, making it an accessible meal for any weeknight or special occasion.
What to Expect
Prepare your palate for a delightful blend of smoky, mildly spicy poblano peppers, perfectly complemented by the creamy, melty Monterey Jack cheese. The egg base, enriched with a thoughtful blend of paprika, chili powder, and garlic powder, bakes up into a light, savory custard, providing a comforting, hearty texture. You'll savor the familiar, beloved flavors of chile relleno in an effortlessly elegant casserole format.
Customization & Variations
- For a milder flavor, you can swap out some or all of the poblano peppers for roasted Anaheim chiles. If you prefer more heat, a pinch of cayenne pepper in the egg mixture works well.
- While Monterey Jack is fantastic, feel free to experiment with other good melting cheeses like mild cheddar, Colby, or a Mexican blend.
- To lighten the dish further, you could use fat-free skim milk, though the recipe already calls for skim milk.
Serving & Context
This versatile Chile Relleno Casserole is perfect for a comforting family dinner, an easy brunch, or a crowd-pleasing potluck contribution. Serve it simply on its own, or alongside a fresh green salad for a complete meal.