Description
Discover how to make a delicious Easy Chile Relleno Casserole with this simple recipe. Perfect for a quick and tasty dinner option!
Ingredients
- – 6-8 large poblano peppers (see note)
- – 2 cups (475 ml) freshly shredded beef cheese, divided
- – 1 cup (240 ml) freshly shredded cheddar cheese, divided
- – 5 large eggs
- – 1 & 1/2 cups (360 ml) whole milk
- – 3 tablespoons (45 ml) all-purpose flour
- – 1 teaspoon (5 ml) baking powder
- – 1/4 teaspoon (1 ml) onion powder
- – 1/4 teaspoon (1 ml) garlic powder
- – 1/4 teaspoon (1 ml) salt
- – 1/4 teaspoon (1 ml) black pepper
- – sour cream, salsa, and fresh chopped cilantro, for serving (optional, but recommended)
Instructions
- Set the oven to broil and position the rack about 6 inches from the heat. Cover a baking tray with foil. Arrange the peppers on the tray and broil them for approximately 10-15 minutes, turning them with tongs occasionally, until their skins are blackened and blistered.
- Move the charred peppers to a plastic bag for about 10 minutes to let them steam and cool. Once manageable, remove the skins, cut off the tops, and discard the seeds.
- Heat the oven to 350°F. Lightly grease a 3-quart baking dish with nonstick spray.
- Arrange half of the prepared chiles in a single layer in the baking dish. Sprinkle 1 cup of beef cheese and 1/2 cup of cheddar over them. Repeat these layers once more.
- In a mixing bowl, beat together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until the mixture is smooth and free of flour clumps. Pour this mixture evenly over the cheese and peppers.
- Place the dish in the oven and cook for 45 minutes until the center is puffed and the edges are golden brown.
- Allow to rest and cool for 5-10 minutes before slicing. Cut into squares and serve with sour cream, salsa, and freshly chopped cilantro. Enjoy your meal!
Notes
- Consider spicing up the dish by adding diced jalapeños or red pepper flakes to the egg mixture before pouring over the peppers and cheese.
- Experiment with various cheeses like Monterey Jack or Pepper Jack for a unique flavor twist.
- Save time by pre-roasting the poblano peppers and refrigerating them until ready to use.
