A classic Mexican dish turned casserole, Chile relleno casserole is a super simple recipe you can make in no time. Savory poblano peppers with layers of egg and gooey melted cheese, this quick meal is full of amazing flavors.
Ingredients
4-6poblano peppers
1Tablespoonolive oil
Salt & Pepper
2cupsMonterey Jack cheese, shredded
4whole large eggs
1/2cupmilk
1/3cupall-purpose flour
1/2teaspoonbaking powder
1/2teaspoonpaprika
1/2teaspoonchili powder
1/2teaspoongarlic powder
1/2teaspoonsalt
1/4teaspoonblack pepper
Instructions
Preheat the oven to 425°F.
Drizzle the poblano peppers with olive oil, salt and pepper. Place on a baking sheet and bake at 425°F for 20-25 minutes until the skin blisters and chars.
Remove the peppers from the oven and place them in a large bowl. Cover the top with plastic wrap or a tight fitting lid and let the peppers steam for approximately 15 minutes until they are cool enough to touch. Once cool remove the stem, seeds, and skin from the peppers.
Heat the oven to 350°F and spray a 9 inch baking dish with oil or non-stick spray.
Place half of the peppers in a single layer at the bottom of the dish and top with half of the cheese.
Repeat with the remaining peppers and cheese.
Add the eggs, milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and pepper to a large bowl and combine well. Pour over the peppers and cheese in the baking dish.
Bake at 350°F for 30 minutes until the edges are golden brown and the center of the casserole is fully set.
Allow the casserole to cool for 5-10 minutes before serving topped with your choice of chopped cilantro, sour cream, or green onions.