Five Star Chile Rellenos Casserole
Indulge in the bold, smoky flavors of this Five Star Chile Rellenos Casserole, a crowd-pleasing twist on the classic Mexican dish. Perfect for brunch, dinner, or a potluck, this layered casserole features roasted poblano peppers, a luscious blend of Cheddar and Monterey Jack cheeses, and a fluffy, savory egg custard for the ultimate comfort food experience. Topped with zesty diced tomatoes with green chiles and baked to golden perfection, this easy-to-make recipe delivers all the satisfying flavors of traditional chile rellenos without the hassle of frying. Ready in just an hour, this hearty dish serves up to six and is guaranteed to bring a taste of fiesta to your table!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 cups Cheddar cheese
- 2 cups Monterey Jack cheese
- 4 whole Eggs
- 1 cup Whole milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 can (10 ounces) Canned diced tomatoes with green chiles
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Place the poblano peppers on a baking sheet and roast them under the broiler, turning every few minutes, until the skins are charred and blistered (about 8-10 minutes).
Transfer the roasted peppers to a large bowl and cover with a plate or plastic wrap. Let them steam for 10 minutes to loosen the skins.
Carefully peel the skins off the peppers, remove the seeds, and discard the stems. Slice each pepper open to lay flat.
In a medium bowl, combine the Cheddar and Monterey Jack cheeses. Reserve 1 cup of the cheese mixture for topping.
Layer half of the roasted peppers on the bottom of the prepared baking dish. Sprinkle half of the cheese mixture over the peppers.
Repeat with the remaining peppers and cheese mixture, creating two layers.
In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and ground black pepper until smooth.
Pour the egg mixture evenly over the layered peppers and cheese in the baking dish.
Spoon the canned diced tomatoes with green chiles evenly over the top of the casserole.
Bake uncovered for 30 minutes, then carefully sprinkle the reserved 1 cup of cheese over the top.
Continue baking for an additional 10 minutes, or until the cheese is melted and bubbly and the casserole is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 6923 mg | 301% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.7 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 3782 mg | 291% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2983 mg | 63% | |
*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.
