Chile Relleno Casserole with Fresh Chiles
Elevate your next family dinner with this delectable Chile Relleno Casserole with Fresh Chiles, a baked twist on a beloved Mexican classic. Featuring fire-roasted poblano chiles layered with a creamy blend of Monterey Jack and cheddar cheeses, this hearty casserole is bound together by a perfectly spiced egg mixture infused with cumin and garlic powder. The homemade touch of peeling and preparing fresh chiles adds unparalleled flavor, while the baked casserole format ensures a simple, fuss-free preparation. Perfect for serving a crowd, this savory dish is ideal for weeknight meals or festive occasions, pairing effortlessly with warm tortillas or a crisp side salad. Ready in just over an hour, this comforting casserole combines vibrant roasted chiles with melty cheese in every irresistible bite.
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Recipe Information
Ingredients
- 6 Fresh poblano chiles (large)
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 6 Eggs
- 1.5 cups Milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil (for roasting)
- Non-stick cooking spray
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly grease it with 1 tablespoon of vegetable oil.
Place the fresh poblano chiles on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until the skins are charred and blistered.
Transfer the roasted chiles to a bowl and cover it with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes to loosen the skins.
Once the chiles have cooled enough to handle, peel off the charred skins. Make a small slit down the side of each chile and carefully remove the seeds and membranes. Set the prepared chiles aside.
Lower the oven temperature to 375°F (190°C) and lightly spray a 9x13-inch casserole dish with non-stick cooking spray.
In a medium bowl, whisk together the eggs, milk, flour, garlic powder, cumin, salt, and pepper until well combined.
Arrange half of the roasted chiles in a single layer at the bottom of the prepared casserole dish.
Sprinkle 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded cheddar cheese over the chiles.
Layer the remaining chiles over the cheese, followed by the remaining 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
Pour the egg mixture evenly over the layered chiles and cheese, ensuring it seeps into all the gaps.
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden and the eggs are set in the center.
Allow the chile relleno casserole to cool for 5-10 minutes before slicing. Serve warm, and enjoy!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1470 mg | 490% | |
| Sodium | 5180 mg | 225% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 46.1 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 3186 mg | 245% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2862 mg | 61% | |
*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.
