Chile Relleno Casserole
This streamlined rendition of the traditional Chile Relleno eliminates the need for frying, resulting in a remarkably simple yet indulgent dish. With velvety layers of melted cheeses and charred peppers, crowned by a light, airy egg mixture, this casserole is equally suited for breakfast, lunch, or dinner.
Ingredients
- 1 cup freshly shredded cheddar cheese divided
- 5 large eggs
- 1/4 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1 & 1/2 cups whole milk
- 2 cups freshly shredded Monterey Jack cheese divided
- 6 –8 large poblano peppers see note
- 1/4 teaspoon black pepper
- 1 teaspoon baking powder
- Sour cream fresh chopped cilantro, and salsa for serving (optional but recommended)
Instructions
- Set your oven to broil and position the rack approximately 6 inches beneath the heat element. Cover a baking sheet with foil and arrange the poblano peppers evenly. Broil for 10–15 minutes, rotating them with tongs until the skins are blistered and blackened.
- Place the hot roasted peppers into a plastic bag, sealing them for about 10 minutes to steam. Once cool, peel off the charred skin, remove the stems, split them open, and discard the seeds.
- Preheat the oven to 350°F. Lightly grease a 3-quart baking dish with nonstick spray.
- Layer half of the peeled chiles across the bottom of the dish. Scatter 1 cup of Monterey Jack cheese and 1/2 cup of cheddar evenly over the top. Repeat with the remaining peppers and cheeses.
- In a mixing bowl, beat the eggs with the milk, flour, baking powder, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and lump-free. Pour the egg mixture over the layered peppers and cheese.
- Bake for 45 minutes, or until the casserole is puffed in the middle and golden around the edges with the eggs fully set.
- Allow it to rest for 5–10 minutes before slicing. Serve with a spoonful of sour cream, a dash of salsa, and a sprinkle of fresh cilantro.
Notes
The number of peppers required will vary with their size; ensure enough to form two even layers in the baking dish.
For a quicker version, substitute with three to four 7-ounce cans of whole green chiles. Drain well, split them open, and remove seeds before layering.
For a quicker version, substitute with three to four 7-ounce cans of whole green chiles. Drain well, split them open, and remove seeds before layering.