Chile Relleno Casserole
A comforting and flavorful casserole inspired by the classic Mexican dish, Chile Relleno. Layers of roasted poblano peppers, cheese, and a creamy egg mixture come together to create a rich and satisfying meal. Perfect for family dinners or potlucks, this dish combines tradition with convenience.
Equipment
- Oven-safe baking dish (9x13 inch or similar size)
- Mixing bowls
- Whisk
- Spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
Ingredients
- For the Casserole:
- 6 –8 large poblano peppers roasted, peeled, and seeded
- 2 cups shredded Monterey Jack cheese or Mexican blend cheese
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon ground cumin for added flavor
- For Garnish:
- Fresh cilantro chopped, for garnish
- Salsa or pico de gallo for serving
- Optional: Sour cream or guacamole
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Prepare the Poblano Peppers :
- Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Peel off the skins, remove the seeds, and slice the peppers into strips. Arrange half of the strips evenly on the bottom of the prepared baking dish.
- Layer the Cheese :
- Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese over the poblano peppers.
- Make the Egg Mixture :
- In a mixing bowl, whisk together the eggs, flour, milk, salt, pepper, and optional cumin until smooth.
- Pour half of the egg mixture evenly over the cheese layer.
- Repeat the Layers :
- Add the remaining poblano pepper strips, followed by the remaining cheese. Pour the rest of the egg mixture over the top.
- Bake the Casserole :
- Bake in the preheated oven for 45–50 minutes, or until the casserole is set and the top is golden brown.
- Serve :
- Let the casserole cool slightly before slicing. Garnish with fresh cilantro and serve with salsa, sour cream, or guacamole on the side.
Notes
Substitute poblano peppers with canned green chiles for a quicker version, though roasting fresh poblanos adds authentic flavor.
Use gluten-free flour for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use gluten-free flour for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.