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Chile Relleno Casserole

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A comforting and flavorful Chile Relleno Casserole that layers roasted poblano peppers, cheese, and a savory egg batter for an easy Mexican-inspired meal.

Ingredients

Scale
  • 4 large poblano peppers, roasted and peeled
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9 inch baking dish.
  2. Roast the poblano peppers over an open flame or under the broiler, turning until charred on all sides. Place in a bowl and cover to steam for 10 minutes, then peel and remove seeds. Chop into bite-sized pieces.
  3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent, about 3-4 minutes. Add diced tomatoes, cumin, salt, and pepper; cook for another 5 minutes. Remove from heat and stir in chopped cilantro.
  4. In a large bowl, whisk eggs and milk together until smooth.
  5. Layer half of the roasted poblano pieces in the bottom of the baking dish. Spread half of the tomato mixture over the peppers, then sprinkle with half the shredded cheeses.
  6. Repeat layers with remaining poblano, tomato mixture, and cheeses.
  7. Pour the egg mixture evenly over the layered ingredients.
  8. Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
  9. Let cool for 5 minutes before serving. Garnish with additional cilantro if desired.

Notes

For added protein, serve with Mexican-style black beans or top with cooked chorizo before baking.

Find it online: https://delilita.com/chile-relleno-casserole-delicious-main-dish/