Description
This Chile Relleno Casserole is a delicious and comforting baked dish featuring roasted poblano peppers layered with a blend of Monterey Jack and cheddar cheeses set in a fluffy, seasoned egg custard. Easy to prepare and perfect for a satisfying meal, it’s served best with sour cream, salsa, and fresh cilantro to add brightness and creaminess.
Ingredients
Scale
Peppers
- 6–8 large poblano peppers
Cheese
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
Custard Mixture
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional)
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Roast the Poblanos: Preheat your oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for 10-15 minutes, turning occasionally with tongs until the skins are evenly blackened and charred.
- Steam and Peel: Transfer the hot peppers to a plastic bag and seal it to let them steam for about 10 minutes. Once cool enough to handle, peel off the charred skin, remove the stems, open the peppers, and carefully discard the seeds.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 3-quart baking dish with nonstick cooking spray to prevent sticking.
- Layer Peppers and Cheese: Arrange half of the roasted poblano peppers in a single layer in the baking dish. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup shredded cheddar cheese evenly over the peppers. Repeat with the remaining peppers and cheese to create two layers.
- Mix Custard: In a medium bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, onion powder, garlic powder, salt, and black pepper until the mixture is smooth and free of lumps.
- Bake the Casserole: Pour the custard mixture evenly over the layered peppers and cheese. Place the dish in the preheated oven and bake for 45 minutes or until the casserole is puffed in the center, set, and golden around the edges.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5-10 minutes before slicing. Serve warm with optional sour cream, salsa, and freshly chopped cilantro for added flavor and freshness.
Notes
- Choose large, firm poblano peppers for easier handling and better stuffing capacity.
- Removing the skin from the peppers after roasting enhances flavor and texture in the casserole.
- If you prefer a spicier casserole, leave some seeds in or add finely chopped jalapeños to the custard mix.
- This casserole can be prepared a day in advance and reheated gently in the oven.
- Substitute milk with a lactose-free alternative if needed for dietary preferences.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking and Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 210 mg
Keywords: Chile Relleno, casserole, baked peppers, Mexican recipe, poblano peppers, cheese casserole, vegetarian dinner
