Description
Experience the deliciousness of Chile Relleno Casserole, where roasted poblano peppers are combined with creamy Monterey Jack cheese, baked to perfection for a comforting family meal or festive treat.
Ingredients
- Poblano Peppers (4-5 medium-sized)
- Monterey Jack Cheese (4 cups, shredded)
- Large Eggs (6)
- Whole Milk (1 cup)
- All-Purpose Flour (1/3 cup)
- Baking Powder (1 tsp)
- Garlic Powder (1 tsp)
- Onion Powder (1/2 tsp)
- Dried Oregano (1/2 tsp)
- Kosher Salt (1/2 tsp)
- Black Pepper (1/4 tsp)
Instructions
- Preheat oven to 350°F (175°C) and char poblano peppers.
- Peel and chop the roasted peppers, removing seeds.
- Mix half of the cheese with chopped peppers in a bowl.
- Whisk together eggs and milk, add spices.
- Combine flour and baking powder; mix into egg mixture.
- Grease baking dish and layer half of pepper-cheese mix, then half of egg mixture, repeating layers and topping with remaining cheese.
- Bake for 25-30 minutes until golden and center is set.
Notes
Substitute poblanos with Anaheims or bell peppers if desired.
Consider adding diced tomatoes for extra freshness.
Can store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg