Chile Relleno Casserole
This cheater version of the traditional Chile Relleno is more simpler because it doesn’t require frying. It has fluffy clouds of baked eggs on top of layers of oozy cheese and peppers. Very tasty. And absurdly easy. You can have it for dinner, lunch, or brunch!
10 minutes for prep
10 minutes for cooking
The entire duration is 55 minutes.
Ingredients For Chile Relleno Casserole
- Six to eight huge poblanos
- Two cups of recently grated Monterey Jack cheese, split
Divide one cup of freshly shredded cheddar cheese.
- Five big eggs
- 1.5 cups of whole milk
- one third cup all-purpose flour
- One tsp baking powder
- 1/4 tspn powdered onion
- one-fourth teaspoon powdered garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- To serve, garnish with fresh chopped cilantro, salsa, and sour cream (optional but recommended).
Instructions For Chile Relleno Casserole
- Adjust the rack to be roughly 6 inches from the heat source and preheat the grill in the oven. Use aluminium foil to line a baking sheet. Peppers should be put on a baking sheet and baked for ten to fifteen minutes, turning them over with tongs halfway through, or until the skins are charred and blackened.
- After the peppers have cooled down, place them in a plastic bag and let them steam for approximately ten minutes. Peel the skin, trim the stems, open them, and extract the seeds after they are cold enough to handle.
- Set oven temperature to 350°F. Grease a 3-quart baking dish with a small amount of nonstick spray.
- Arrange half of the roasted chiles in a single layer in the baking dish. Top with a cup of jack cheese and a half cup of cheddar cheese. Layers should be repeated once.
- Mix the eggs, milk, flour, baking powder, garlic, onion, and salt in a medium-sized bowl until everything is well blended and there are no flour lumps left. Evenly pour mixture over cheese and chilies.
- Put in the oven and bake for forty-five minutes, or until the eggs are set and have a golden hue around the edges.
- Before cutting, let it stand and cool for five to ten minutes. Cut into squares and serve with chopped fresh cilantro, a little salsa, and a dollop of sour cream. Have fun!
The number of peppers to utilise. The size of the peppers will determine how many you need. Enough should be enough to fill your baking dish with two single layers.
Instead, use entire canned chilies. The finest flavour for this casserole comes from freshly roasted poblano peppers, but if you’re pressed for time, you can instead use three to four cans of whole green chilies, each containing seven ounces of heat. After fully draining, crack them open and remove the seeds with a scrape. Follow the recipe as written. Still incredibly tasty!
This food has 271kcal of calories, 11g of carbohydrates, 17g of protein, 18g of fat, 10g of saturated fat, 1g of polyunsaturated fat, 5g of monounsaturated fat, 1g of trans fat, 161 mg of cholesterol, 328 mg of sodium, 417 mg of potassium, 2g of fibre, 5g of sugar, 1057 IU of vitamin A, 99 mg of vitamin C, 419 milligrammes of calcium, and 1 mg of iron.