Description
Chile Relleno Casserole is a delicious and comforting baked dish featuring roasted poblano peppers layered with Monterey Jack cheese and enveloped in a flavorful, spiced egg batter. This casserole brings the classic flavors of chile relleno in an easy-to-make, sliceable form perfect for a satisfying family meal or a festive occasion.
Ingredients
Scale
Peppers
- 4-6 poblano peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
Casserole Filling
- 2 cups shredded Monterey Jack cheese
Egg Mixture
- 4 large eggs
- ½ cup skim milk
- â…“ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Roast the Poblano Peppers: Drizzle the olive oil over the poblano peppers and season them lightly with salt and pepper. Place the peppers on a baking sheet and roast in a preheated oven at 425°F for about 25 minutes, until the skins start to char and blister. Remove them from the oven and cover with plastic wrap to steam for 15 minutes – this helps loosen the skins. Once cooled, peel off the charred skins, remove the seeds, and cut off the stems.
- Assemble the Casserole: Arrange the roasted poblanos evenly on the bottom of a baking dish. Sprinkle half of the shredded Monterey Jack cheese evenly over the peppers. Repeat by layering the remaining poblano peppers on top, followed by the remaining cheese to create a layered effect.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, skim milk, all-purpose flour, baking powder, paprika, and chili powder until smooth and well combined. This mixture will give the casserole a light and fluffy texture with a mildly spicy kick.
- Bake the Casserole: Pour the egg mixture evenly over the layered peppers and cheese. Place the dish in a preheated oven at 350°F and bake for about 30 minutes, or until the eggs have puffed up, the edges turn golden brown, and the center is set and firm. Once baked, allow the casserole to rest for 5 minutes before slicing to ensure clean cuts and optimal flavor distribution.
Notes
- If fresh poblanos are unavailable, you can substitute with roasted green bell peppers, though the flavor will be milder.
- For extra flavor, consider adding sautéed onions or garlic to the layers before baking.
- This casserole can be served with salsa, sour cream, or guacamole for added zest.
- Ensure the peppers are peeled well to avoid bitter charred skin in the final dish.
- For a spicier version, add a pinch of cayenne pepper or use pepper jack cheese instead of Monterey Jack.
