Description
Sizzling chile relleno casserole brings the heart of Mexican comfort food straight to your dinner table. Layers of roasted green chiles, melted cheese, and a fluffy egg base create a delicious one-pan meal that makes weeknight dinners feel like a fiesta.
Ingredients
Scale
Main Ingredients:
- 8 green poblano peppers
- 4 cups shredded Mexican-blend cheese
- 6 large eggs
Supporting Ingredients:
- ½ cup milk
- ½ cup all-purpose flour
Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Garnish:
- chopped cilantro
- diced tomatoes
- green onions
Instructions
- Preheat the oven to 500°F (260°C). Position the rack 6 inches from the broiler element. Place 8 large green poblano peppers on a rimmed baking sheet lined with aluminum foil.
- Char the peppers under the broiler for 5-7 minutes on each side until the skin becomes completely blistered and dark. Rotate peppers carefully with tongs to ensure even charring.
- Transfer the hot peppers immediately to a sealed paper bag or covered glass bowl. Let them steam for 10 minutes, which helps loosen the skin for easy peeling.
- Carefully remove peppers from the bag. Gently peel off the charred skin using your fingers or a paper towel. Slice each pepper open and remove the seeds and stem.
- Grease a 9×13-inch baking dish with butter or cooking spray. Arrange 4 peppers flat across the bottom of the dish, creating the first layer.
- Sprinkle 2 cups of shredded Mexican-blend cheese evenly over the first pepper layer. This creates a rich, melty base for the casserole.
- Create a second layer with the remaining 4 peppers, placing them on top of the cheese. Cover these peppers with another 2 cups of shredded cheese.
- In a large mixing bowl, whisk together 6 large eggs, ½ cup milk, ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon black pepper until smooth.
- Carefully pour the egg mixture over the layered peppers and cheese, ensuring it covers the entire surface evenly.
- Bake in the preheated 350°F (175°C) oven for 40-45 minutes until the top turns golden brown and the center is set when gently shaken.
- Remove from the oven and let the casserole rest for 10 minutes. This helps the layers settle and makes serving easier.
- Optional: Garnish with chopped fresh cilantro, diced tomatoes, or sliced green onions before serving for added color and flavor.
Notes
- Roasting peppers thoroughly develops deep, smoky flavor and ensures easy skin removal.
- Steaming peppers in a sealed container helps loosen skins and makes peeling much easier.
- Whisk egg mixture until completely smooth to prevent lumps and create a consistent, creamy texture in the casserole.
- Let the casserole rest for 10 minutes after baking to help it set and make cutting and serving cleaner.
- Prep Time: 1 hour 14 minutes
- Cook Time: 40-45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 379 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 210 mg