Chili Relleno Casserole
Dive into the irresistible layers of flavor in this Chili Relleno Casserole, a delectable twist on the classic Mexican-inspired dish. Featuring smoky, fire-roasted poblano peppers nestled between layers of melted cheddar and Monterey Jack cheese, this baked casserole is as comforting as it is bold. A rich and fluffy egg mixture binds everything together, creating a golden, soufflé-like texture that’s both hearty and satisfying. Perfect for a weeknight dinner or brunch, this casserole is easy to prepare and bursting with vibrant flavors. Serve it warm with a dollop of sour cream, fresh cilantro, or your favorite salsa for an unforgettable meal the whole family will love. Keywords: chili relleno casserole, roasted poblano peppers, baked casserole recipe, Mexican-inspired dish, cheesy casserole.
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 6 Large eggs
- 1.25 cups Whole milk
- 3 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Vegetable oil spray or butter (for greasing)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil spray or butter and set aside.
Place the poblano peppers directly over a gas flame or under a hot oven broiler, turning frequently, until the skin is charred and blackened on all sides. This should take about 5-7 minutes.
Transfer the charred peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes. Once steamed, peel off the skin, remove the stems, and take out the seeds. Be careful not to tear the peppers.
Layer half of the roasted and prepared poblano peppers in the bottom of the greased baking dish.
Sprinkle 1 cup of cheddar cheese and 0.75 cup of Monterey Jack cheese evenly over the pepper layer.
Layer the remaining roasted poblano peppers on top, followed by the remaining cheddar and Monterey Jack cheeses.
In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth. Ensure there are no lumps in the mixture.
Pour the egg mixture evenly over the layered peppers and cheese in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the casserole is puffed, golden brown, and set in the center. You can test doneness by inserting a knife into the middle of the casserole; if it comes out clean, it's ready.
Remove the casserole from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Serve warm, optionally garnished with sour cream, chopped cilantro, or your favorite salsa.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 571 mg | 44% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 449 mg | 10% | |
*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.
