Chile Relleno Bake
Transform your weeknight dinner routine with this irresistibly cheesy Chile Relleno Bake, a simplified twist on the classic Mexican dish. This recipe features roasted poblano peppers stuffed with a melty blend of Monterey Jack and Cheddar cheeses, all enveloped in a savory, eggy custard infused with cumin for a smoky depth of flavor. With minimal prep and no deep frying required, this casserole-style dish is perfect for busy nights while still feeling indulgent. Topped with bubbly golden cheese and optional fresh cilantro for a pop of color, this flavor-packed meal is ready in just one hour and serves up hearty portions for the whole family. Whether you’re hosting a Tex-Mex dinner or simply craving comfort food with a kick, this Chile Relleno Bake will deliver every time!
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Recipe Information
Ingredients
- 6 Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded Cheddar cheese
- 4 Eggs
- 0.5 cup All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 1 tablespoon Vegetable oil
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil.
Roast the poblano peppers by placing them on a baking sheet and broiling them in the oven on high for 5-7 minutes per side, or until the skins are charred and blistered.
Remove the peppers from the oven and immediately place them in a bowl covered with plastic wrap or a clean towel to steam for 10 minutes. This makes peeling the skins easier.
Peel the skins off the peppers and discard them. Make a slit down one side of each pepper and remove the seeds and membranes carefully.
Arrange the prepared peppers in a single layer in the greased baking dish. If necessary, overlap them slightly to fit all the peppers.
Sprinkle 1.5 cups of the Monterey Jack cheese and 0.5 cups of the Cheddar cheese evenly over the peppers.
In a medium mixing bowl, whisk together the eggs, flour, milk, salt, black pepper, and cumin until smooth. Pour the egg mixture evenly over the peppers and cheese in the baking dish.
Top the casserole with the remaining Monterey Jack cheese and Cheddar cheese.
Bake in the preheated oven for 35-40 minutes, or until the egg mixture is set and the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5-10 minutes before serving. Garnish with chopped fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 5035 mg | 219% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 43.9 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 3062 mg | 236% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2735 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
