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Chile Rellenos Casserole Bake Recipe You’ll Love Today!

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A delicious and hearty casserole featuring roasted poblano peppers, a blend of cheeses, and a creamy egg custard, perfect for any meal.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale
  • 6 to 8 large poblano peppers
  • 2 cups freshly shredded Monterey Jack cheese, divided
  • 1 cup freshly shredded cheddar cheese, divided
  • 5 large eggs
  • 1.5 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • sour cream, for garnish
  • salsa, for garnish
  • fresh chopped cilantro, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Roast the poblano peppers until the skin is charred, then peel and remove the seeds.
  3. In a mixing bowl, combine the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper. Whisk until smooth.
  4. In a greased baking dish, layer half of the roasted poblano peppers, followed by half of the Monterey Jack and cheddar cheese.
  5. Pour half of the egg custard mixture over the cheese and peppers.
  6. Repeat the layers with the remaining ingredients.
  7. Bake in the preheated oven for 30-35 minutes, or until the custard is set and the top is golden brown.
  8. Let it cool for a few minutes before serving. Garnish with sour cream, salsa, and fresh chopped cilantro.

Notes

  • For a spicier version, leave some seeds in the poblano peppers.
  • This dish can be made ahead of time and refrigerated before baking.
  • Feel free to add other ingredients like ground meat or beans for added protein.

Nutrition

Find it online: https://recipeshungry.com/chile-rellenos-casserole-bake-recipe/