Easy Chile Relleno Casserole
Savor the creamy, spicy goodness of this Easy Chile Relleno Casserole, featuring roasted poblano peppers and melted cheese—a perfect dish for any family gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- Fresh Poblano Peppers
- Shredded Monterey Jack and Cheddar Cheese
- Large Eggs
- Whole Milk
- All-Purpose Flour
- Sour Cream
- Onion
- Garlic Powder
- Cumin
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet until charred and soft, about 20 minutes.
- While the peppers cool, sauté chopped onions in a skillet until translucent.
- In a bowl, whisk together eggs, milk, flour, sour cream, garlic powder, and cumin until smooth.
- Grease a baking dish. Layer half of the batter on the bottom, add roasted peppers and shredded cheese, then pour the remaining batter on top.
- Bake for 30-35 minutes or until golden brown and puffed up.
- Let cool slightly before slicing and serving.
Notes
- Add black beans or corn for extra flavor and texture.
- Swap regular cheese for pepper jack for added spice.
- Refrigerate assembled casserole overnight to save time on baking day.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 150mg
Find it online: https://svetb.com/easy-chile-relleno-casserole-recipe/