Print

Chile Relleno Casserole Recipe

Print Recipe

★★★★★

4.5 from 506 reviews

This Chile Relleno Casserole is a delicious and comforting Mexican-inspired dish featuring roasted poblano peppers layered with melted Monterey Jack cheese and a savory egg batter. Baked to golden perfection, it combines the smoky flavor of roasted chiles with a fluffy, cheesy texture, making it a perfect hearty meal for breakfast, brunch, or dinner.

Ingredients

Scale

Peppers

  • 4–6 poblano peppers
  • 1 Tablespoon olive oil
  • Salt & Pepper, to taste

Casserole Filling

  • 2 cups shredded Monterey Jack cheese

Egg Mixture

  • 4 whole large eggs
  • 1/2 cup skim milk
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat oven and roast peppers: Preheat your oven to 425º F. Drizzle the poblano peppers with olive oil and sprinkle them with salt and pepper. Place them on a baking sheet and roast in the oven for about 25 minutes, until the skins are blistered and charred.
  2. Steam and peel peppers: Remove the roasted peppers from the oven and transfer them to a large bowl. Cover the bowl tightly with plastic wrap and let them steam for about 15 minutes. This will loosen the skin. Once cooled enough to handle, remove the stems, seeds, and peel off the charred skin carefully.
  3. Prepare baking dish and layer ingredients: Reduce oven temperature to 350º F. Spray a 9-inch baking dish with non-stick spray. Arrange a single layer of peeled roasted peppers evenly at the bottom of the dish. Sprinkle half of the shredded Monterey Jack cheese over the peppers. Repeat with the remaining peppers and cheese to create a layered casserole.
  4. Mix egg batter and pour over casserole: In a mixing bowl, whisk together the eggs, skim milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and black pepper until smooth and well combined. Pour this egg mixture evenly over the layered peppers and cheese in the baking dish.
  5. Bake the casserole: Place the casserole into the oven and bake for about 30 minutes, or until the eggs are puffed up, the edges have turned golden, and the center is fully set and firm to the touch.
  6. Rest and serve: Remove the casserole from the oven and allow it to rest for 5 minutes before slicing. This resting period helps the casserole set completely, making it easier to serve.

Notes

  • Roasting the peppers until blistered and steaming them covered helps easily remove their skin and adds a smoky flavor.
  • Be careful to remove all seeds to reduce any bitterness and heat from the peppers.
  • Using Monterey Jack cheese gives a mild, melty texture, but you can substitute with mozzarella or mild cheddar for variation.
  • This casserole can be served on its own, or with a side of rice, beans, or a fresh salad for a complete meal.
  • Leftovers store well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.

Keywords: Chile Relleno Casserole, Poblano pepper casserole, Mexican casserole, Baked stuffed peppers, Monterey Jack cheese casserole

Find it online: https://zarameals.com/chile-relleno-casserole-recipe/