Chile Relleno Casserole
Transform your dinner table with this irresistible Chile Relleno Casserole, a delightful twist on the classic Mexican favorite that’s perfect for family meals or potlucks. Featuring smoky roasted poblano peppers layered with gooey Monterey Jack and cheddar cheese, this baked casserole combines bold flavors with a rich, fluffy egg custard for a comforting, keto-friendly dish. Simple ingredients like whole milk, eggs, and flour come together seamlessly to create a hearty yet light base, while optional diced green chiles add an extra kick. Ready in just about an hour, this casserole pairs beautifully with fresh cilantro, sour cream, or a drizzle of hot sauce for a customizable, crowd-pleasing meal. Looking for an easy, flavorful, and gluten-optional recipe? This Chile Relleno Casserole ticks all the boxes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 Poblano peppers
- 6 Eggs
- 1.5 cups Whole milk
- 0.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 4-ounce can Canned diced green chiles (optional)
- 1 as needed Cooking spray or oil
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil and set aside.
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place the charred peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Once cooled, peel off the skins of the peppers. Remove the stems and seeds, then lay the peppers flat and set them aside.
In a large mixing bowl, whisk together the eggs, whole milk, flour, baking powder, salt, and pepper until smooth. This will form the custard mixture for the casserole.
Layer half of the roasted poblano peppers in the bottom of the prepared baking dish. Top with 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded cheddar cheese. If using canned diced green chiles, sprinkle them over this layer as well.
Repeat the layering process with the remaining poblano peppers, another 1 cup of Monterey Jack cheese, and 1/2 cup of cheddar cheese.
Pour the egg and milk mixture evenly over the layered peppers and cheese in the baking dish.
Place the casserole in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve warm, optionally garnished with fresh cilantro, sour cream, or a drizzle of hot sauce for added flavor.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1481 mg | 494% | |
| Sodium | 5741 mg | 250% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 44.5 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 3096 mg | 238% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2828 mg | 60% | |
*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.
