Description
Chile Relleno Casserole is a delicious and comforting baked dish featuring roasted poblano peppers layered with melted Monterey Jack cheese and a fluffy, spiced egg mixture. This casserole combines the smoky flavor of charred poblanos with a creamy, cheesy texture, ideal for a satisfying vegetarian meal perfect for brunch, lunch, or dinner.
Ingredients
Scale
Peppers and Seasoning
- 4-6 poblano peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
Casserole Filling
- 2 cups shredded Monterey Jack cheese
Egg Mixture
- 4 large eggs
- ½ cup skim milk
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Roast the Poblano Peppers: Drizzle olive oil over the poblano peppers and sprinkle them with salt and pepper. Place the peppers in a preheated 425°F oven for 25 minutes, until their skins begin to char and blister. Remove from the oven and cover with plastic wrap to steam for 15 minutes. Once cooled, peel off the skins, remove the seeds, and cut off the stems.
- Assemble the Casserole: Arrange the roasted peppers at the bottom of a baking dish in a single layer. Sprinkle half of the shredded Monterey Jack cheese evenly over the peppers. Repeat by layering the remaining peppers followed by the remaining cheese.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, skim milk, all-purpose flour, baking powder, paprika, and chili powder until smooth and well combined. Pour this mixture evenly over the layered peppers and cheese in the baking dish.
- Bake the Casserole: Place the casserole in a 350°F oven and bake for 30 minutes. Bake until the eggs are puffed up, the edges turn golden brown, and the center is fully set. Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.
Notes
- You can substitute Monterey Jack cheese with a mild cheddar or a Mexican cheese blend for variation.
- For extra flavor, add finely chopped onions or garlic to the egg mixture before baking.
- If you prefer a spicier casserole, add a pinch of cayenne pepper or use fresh jalapeños along with the poblanos.
- The peeling step after roasting can be made easier by placing the hot peppers in a sealed plastic bag to steam thoroughly.
- This casserole can be prepared a day ahead and reheated in the oven at 350°F until warmed through.
