Description
A comforting chile relleno casserole made with roasted poblano peppers, layers of Monterey Jack cheese, and a fluffy seasoned egg batter baked until golden. It delivers classic chile relleno flavor in an easy, sliceable casserole.
Ingredients
- 1 pound poblano peppers (about 4–5 medium peppers)
- 4 cups shredded Monterey Jack cheese, divided
- 6 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven broiler and place the rack about 6 inches from the heat source. Line a baking sheet with foil and place the poblano peppers on it. Broil for 5–7 minutes per side, turning occasionally, until the skins are blackened and blistered.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or foil. Let them steam for 10 minutes. Peel off the charred skins, cut a slit down one side of each pepper, and remove the seeds and stems.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil.
- Arrange half of the roasted peppers in a single layer in the bottom of the dish. Sprinkle 2 cups of Monterey Jack cheese evenly over the peppers. Repeat with the remaining peppers and the remaining 2 cups of cheese.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, oregano, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the layered peppers and cheese, allowing it to settle into the layers.
- Bake for 40–45 minutes, until the center is set and the edges are golden brown.
- Let the casserole rest for about 10 minutes before slicing. Serve warm.
Notes
- Serve with sour cream, salsa, or chopped cilantro for extra flavor.
- If poblanos are unavailable, Anaheim peppers can be used as a substitute.
- Allowing the casserole to rest helps it firm up for cleaner slices.
- Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 210 mg
