Tasty Chile Relleno Bake
Savor the bold flavors of a classic Mexican-inspired dish with this Tasty Chile Relleno Bake, a comforting casserole that’s as easy to make as it is delicious! Roasted poblano peppers lend their smoky, slightly spicy flavor to layers of gooey Monterey Jack and cheddar cheese, all enveloped in a light, fluffy egg batter. This baked version of traditional chile rellenos skips the frying, making it a healthier yet indulgent option that doesn’t compromise on taste. With a quick 20-minute prep time and an oven-baked finish, this dish is perfect for busy weeknights or casual gatherings. Serve it warm, garnished with fresh cilantro for a burst of color and flavor, and pair it with a side of Mexican rice or a crisp green salad for a truly satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 6 whole Large eggs
- 1.5 cups Milk
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with foil and arrange the poblano peppers on it.
Broil the peppers for 6-8 minutes per side, or until the skin is charred and blistered. Use tongs to turn them as needed.
Place the roasted peppers in a heatproof bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skin.
Peel the skin off the peppers and discard the stems and seeds. Set the cleaned peppers aside.
Lightly grease a 9x13-inch baking dish with vegetable oil.
Spread half of the roasted peppers in a single layer on the bottom of the dish.
Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the peppers.
Layer the remaining roasted peppers on top, followed by the remaining cheese.
In a large mixing bowl, whisk the eggs, milk, flour, baking powder, salt, and pepper until smooth and no lumps remain.
Pour the egg mixture evenly over the peppers and cheese in the baking dish.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the egg mixture is set in the middle.
Remove the dish from the oven and let it rest for 5 minutes before slicing.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 1470 mg | 490% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 43.2 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 3106 mg | 239% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2846 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.
