Description
This Chile Relleno Casserole combines roasted poblano peppers with creamy cheese to create a dish that’s not only flavorful but easy to prepare. Perfect for any meal, it’s destined to become a family favorite!
Ingredients
Scale
- 4–5 medium poblano peppers
- 3 cups shredded Monterey Jack cheese
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- Kosher salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Wash and dry poblano peppers, then roast until skin is charred.
- Cover roasted peppers to loosen the skin, then peel.
- Cut slits in peppers to remove seeds and chop.
- Whisk together eggs and milk until frothy.
- In a separate bowl, mix flour, baking powder, and spices.
- Combine wet and dry ingredients, then fold in cheese.
- Layer half the peppers and half the batter in a greased baking dish.
- Add remaining peppers, pour the rest of the batter, and top with more cheese.
- Bake for 25-30 minutes until golden brown and puffed.
Notes
For a milder dish, substitute Anaheims for poblanos.
Use non-dairy cheese for a vegan option.
Prepare up to the baking step and refrigerate overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 190mg