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–+ servings

Chile Relleno Casserole Recipe

This chile relleno casserole combines layers of roasted peppers, savory cheeses, and a rich egg mixture, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • 4 large poblano peppers
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 can diced tomatoes with green chilies
  • Fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Roast the poblano peppers until charred, then place them in a plastic bag for 10 minutes.
  • Peel the charred skin off the peppers and slice them open to remove seeds.
  • Grease a baking dish with cooking spray.
  • Layer half of the roasted peppers in the bottom of the dish.
  • Sprinkle half of the cheddar and Monterey Jack cheese over the peppers.
  • In a bowl, whisk together eggs, milk, cumin, garlic powder, salt, and pepper.
  • Pour half of the egg mixture over the cheese layer.
  • Add the remaining peppers and top with the remaining cheese.
  • Pour the rest of the egg mixture and top with diced tomatoes.
  • Bake for 35-40 minutes until the eggs are set and the top is golden brown.
  • Let it cool for a few minutes before slicing. Serve with fresh cilantro.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gFiber: 3g
Keyword chile relleno, casserole, Mexican cuisine, comfort food
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