Chile Relleno Casserole Recipe (Print)
A simplified version of chile rellenos in casserole form featuring roasted poblanos and melty cheese topped with fluffy eggs.
# Ingredients:
01 -
6-8 large poblano peppers.
02 -
2 cups Monterey Jack cheese, divided.
03 -
1 cup cheddar cheese, divided.
04 -
5 large eggs.
05 -
1 1/2 cups whole milk.
06 -
3 tablespoons all-purpose flour.
07 -
1 teaspoon baking powder.
08 -
1/4 teaspoon onion powder.
09 -
1/4 teaspoon garlic powder.
10 -
1/4 teaspoon salt.
11 -
1/4 teaspoon black pepper.
12 -
Sour cream (for serving).
13 -
Salsa (for serving).
14 -
Fresh cilantro (for serving).
# Directions:
01 -
Broil peppers until charred, steam in bag.
02 -
Peel and seed peppers.
03 -
Layer peppers and cheese in baking dish.
04 -
Whisk eggs, milk, flour, and seasonings.
05 -
Pour over peppers and cheese.
06 -
Bake at 350°F for 45 minutes.
07 -
Rest 5-10 minutes before serving.
# Notes:
01 -
Can use canned chiles.
02 -
Serve with toppings.
03 -
Let rest before cutting.
04 -
Good for any meal.