Chile Rellenos Casserole
Transform your favorite Tex-Mex flavors into a comforting, hassle-free dish with this mouthwatering Chile Rellenos Casserole! This recipe captures the essence of traditional chile rellenos with roasted poblano peppers that are layered with gooey Monterey Jack and Cheddar cheeses, then baked to perfection in a savory egg custard. Perfectly spiced with a hint of cumin, this casserole is a rich and satisfying meal that’s ideal for weeknight dinners or entertaining guests. With just 20 minutes of prep and no frying required, it’s a simplified take on the classic that doesn’t sacrifice flavor. Serve it alongside a fresh green salad or a side of Mexican rice for a complete, crowd-pleasing feast.
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Recipe Information
Ingredients
- 6 Poblano peppers
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 4 Eggs
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Cumin
- 1 tablespoon Cooking spray or oil
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray or grease it lightly with oil.
Begin by roasting the poblano peppers. Place them directly over a gas flame or under the broiler, turning occasionally until the skins are blackened and blistered evenly, about 5-7 minutes.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a clean towel to let them steam for 10 minutes. This will make it easier to peel the skins.
Peel off the charred skins from the peppers, then cut a slit in each pepper and remove the seeds and membranes. Be gentle to keep the peppers intact as much as possible.
In a medium bowl, whisk together the eggs, all-purpose flour, milk, salt, black pepper, and cumin until smooth and well combined. Set aside.
Layer half of the roasted and peeled poblano peppers at the bottom of the prepared baking dish. Spread half of the shredded Monterey Jack and Cheddar cheeses over the peppers.
Place the remaining poblano peppers on top of the first layer, and then sprinkle the rest of the cheeses over them.
Pour the egg mixture evenly over the layers in the baking dish, ensuring it seeps through to cover everything.
Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let it rest for 5-10 minutes before slicing and serving. Enjoy your delicious Chile Rellenos Casserole!
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 43.8 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 3046 mg | 234% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2796 mg | 59% | |
*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.
