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Chile Relleno Casserole Recipe

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★★★★★

4.9 from 60 reviews

Chile Relleno Casserole is a delicious and comforting baked dish featuring roasted poblano peppers layered with Monterey Jack cheese and a flavorful spiced egg batter. This casserole offers the classic flavors of chile rellenos in an easy-to-make, oven-baked format, perfect for a satisfying breakfast, brunch, or dinner.

Ingredients

Scale

Peppers

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

Casserole Layers

  • 2 cups shredded Monterey Jack cheese

Egg Mixture

  • 4 large whole 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 the oven to 425º F. Drizzle olive oil over the poblano peppers, then season with salt and pepper. Place the peppers on a baking sheet and roast in the oven for about 25 minutes until the skins start to char and blister.
  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 the peppers steam for about 15 minutes. Once cool enough to handle, cut off the stems, remove seeds, and peel off the charred skins with your fingers or a knife.
  3. Preheat Oven for Casserole: Reduce the oven temperature to 350º F to prepare for baking the casserole.
  4. Prepare Baking Dish and Layer: Spray a 9-inch baking dish with non-stick spray. Arrange a single layer of the peeled roasted peppers on the bottom of the dish. Sprinkle half of the shredded Monterey Jack cheese evenly over the peppers. Repeat the layering with the remaining peppers and cheese.
  5. Mix Egg Batter: In a medium bowl, whisk together the eggs, skim milk, all-purpose flour, baking powder, paprika, chili powder, garlic powder, salt, and black pepper until fully combined and smooth.
  6. Pour Egg Mixture and Bake: Pour the egg batter evenly over the layered peppers and cheese in the baking dish. Place in the oven and bake for about 30 minutes until the eggs have puffed up, the edges are golden brown, and the center is completely set.
  7. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes to set before slicing. Serve warm and enjoy your chile relleno casserole.

Notes

  • To easily peel peppers, letting them steam in a covered bowl after roasting helps loosen the skin.
  • Use Monterey Jack cheese for a mild, melty texture, but you can substitute with mozzarella or a Mexican cheese blend.
  • This casserole can be adapted with added cooked meats or vegetables for extra heartiness.
  • Ensure the egg mixture is well whisked to avoid clumps of flour.
  • Letting the casserole rest before serving helps it slice cleanly.

Keywords: Chile Relleno, casserole, baked chile rellenos, poblano peppers, Mexican casserole, Monterey Jack cheese, baked eggs, easy casserole recipe

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