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Chile Relleno Casserole

Chile Relleno Casserole

Transform your dining experience with this simple yet robust dish that brings the essence of Mexican cuisine to your table.

  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale

  • 4 large poblano peppers, charred, peeled, and deseeded
  • 8 ounces Monterey Jack cheese, sliced
  • 4 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup cheddar cheese, shredded
  • Salsa and sour cream for serving

Instructions

  1. Prep the Oven and Dish: Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish.
  2. Arrange the Peppers: Place the charred and prepared poblano peppers flat in the dish. Tuck slices of Monterey Jack cheese inside each pepper.
  3. Create the Egg Mixture: In a mixing bowl, beat the eggs until fluffy. Add flour, baking powder, milk, and salt, beating until smooth.
  4. Assemble the Casserole: Pour the egg mixture over the peppers. Sprinkle shredded cheddar cheese on top.
  5. Bake to Perfection: Bake for 35-40 minutes, or until the casserole is set and the cheese is lightly browned on top.
  6. Serve and Enjoy: Offer the casserole warm with sides of salsa and sour cream.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes