Description
This Chile Rellenos Casserole is a delicious twist on the classic stuffed peppers dish. Layers of roasted poblano peppers and a blend of Monterey Jack and cheddar cheese are baked with a savory egg mixture, creating a flavorful and satisfying meal. Easy to prepare and perfect for a cozy dinner.
Ingredients
Scale
Roasted Poblano Peppers:
- 6 large roasted poblano peppers (peeled, seeded, and halved)
Cheese Mixture:
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
Egg Mixture:
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 1 (10-ounce) can red enchilada sauce
- Fresh cilantro for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer Peppers and Cheese: Arrange half of the roasted poblano halves in a single layer at the bottom of the dish. Sprinkle with half of the Monterey Jack and cheddar cheese. Layer the remaining poblano halves on top, followed by the rest of the cheese.
- Mix Egg Mixture: In a large mixing bowl, whisk together eggs, milk, cream, flour, baking powder, garlic powder, cumin, salt, and black pepper until smooth.
- Pour Egg Mixture: Pour the egg mixture evenly over the peppers and cheese.
- Bake: Bake uncovered for 40 to 45 minutes, or until the top is golden and the center is set.
- Finish and Serve: Remove from the oven, let cool for 10 minutes, warm the enchilada sauce, drizzle over the casserole, and garnish with fresh cilantro before serving.
Notes
- You can prepare this casserole a day in advance and refrigerate it before baking.
- For extra spice, add a layer of cooked chorizo or diced jalapeños between the peppers.
- Serve with rice, beans, or a fresh green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 195 mg
