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–+ servings
Chile Relleno Casserole

Chile Relleno Casserole

A comforting and delicious Chile Relleno Casserole that blends roasted poblanos with creamy Monterey Jack cheese for a satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Comfort Dinners
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Poblano peppers These are the heart of the dish, providing a smoky flavor.
For the Cheese Layer
  • 2 cups Monterey Jack cheese Shredded, melts beautifully.
For the Egg Mixture
  • 6 large Large eggs Acts as the binding agent.
  • 1 cup Whole milk Add richness; can be swapped for almond milk.
  • 1 cup All-purpose flour Helps thicken; can be replaced with gluten-free.
  • 1 teaspoon Baking powder Ensures a light texture.
For the Seasoning
  • 1 teaspoon Garlic powder Infuses savory depth.
  • 1 teaspoon Onion powder Adds subtle sweetness.
  • 1 teaspoon Dried oregano Brings earthiness.
  • 1 teaspoon Kosher salt Enhances all flavors; adjust to taste.
  • 1/2 teaspoon Black pepper Adds hint of spice.

Equipment

  • Oven
  • Casserole Dish
  • Broiler
  • mixing bowl
  • kitchen towel

Method
 

How to Make Chile Relleno Casserole
  1. Roast the poblano peppers under your oven's broiler until the skin is blackened and blistered, about 10-15 minutes.
  2. Steam the roasted peppers by covering them with a kitchen towel for about 10 minutes.
  3. Preheat your oven to 375°F (190°C) and grease your casserole dish.
  4. Layer half of the roasted peppers in the dish, then sprinkle 2 cups of shredded Monterey Jack cheese.
  5. Repeat with the remaining peppers and cheese.
  6. Whisk together eggs, milk, flour, baking powder, and seasonings until fully combined.
  7. Pour the egg mixture evenly over layers in the dish.
  8. Bake in the oven for 40-45 minutes, until the center is set and the edges are golden brown.
  9. Let the casserole rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 16gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 190mgSodium: 680mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

Garnish with fresh cilantro or sour cream if desired. Ensure to roast the peppers well for maximum flavor.

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