Get ready to transform your dinner table with a mouthwatering Mexican classic that combines the rich, smoky flavors of poblano peppers with a creamy, cheesy egg base that will make your taste buds dance! This Chili Relleno Casserole is not just a recipe—it's a culinary adventure that brings the authentic taste of Mexico right into your kitchen, without the complicated traditional preparation methods.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup flour
- 1 teaspoon baking powder
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C). This allows the casserole to cook evenly and thoroughly.
- Carefully roast the poblano peppers over an open flame or under a broiler until the skins are blistered and charred, about 5-10 minutes. Turn them occasionally to ensure even roasting.
- Once roasted, place the peppers in a bowl and cover them with plastic wrap or a clean kitchen towel. Let them steam for about 10 minutes. This will help loosen the skins.
- After steaming, peel the skins off the peppers. Cut a slit down one side of each pepper and remove the seeds and membranes. Be gentle to keep the peppers intact.
- In a mixing bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth and well combined. This will be the base for your casserole.
- Grease a 9x13 inch baking dish with cooking spray or a little oil to prevent sticking.
- Spread half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese evenly across the bottom of the prepared baking dish.
- Carefully place the prepared poblano peppers in the dish, arranging them in a single layer over the cheese.
- Pour the egg mixture evenly over the stuffed peppers, ensuring they are well coated.
- Top the casserole with the remaining Monterey Jack and cheddar cheese, spreading it evenly across the top.
- Bake the casserole in the preheated oven for 35-45 minutes, or until the egg is set and the cheese is bubbly and golden brown.
- Once cooked, remove the casserole from the oven and let it cool for about 5-10 minutes before serving. This will help the casserole firm up a bit.
- Cut into squares and serve warm. Enjoy your delicious Chili Relleno Casserole II with a side of salsa or sour cream, if desired.
Tips
- Roasting Peppers: Take your time when roasting poblano peppers. The key is to achieve a deep, even char that will enhance the smoky flavor of the dish.
- Peeling Technique: After roasting, let the peppers steam in a covered bowl. This makes skin removal much easier and prevents tearing the delicate pepper flesh.
- Cheese Selection: While the recipe calls for Monterey Jack and cheddar, feel free to experiment with other melting cheeses like Oaxaca or pepper jack for added complexity.
- Even Coating: When pouring the egg mixture, ensure it covers the peppers completely for a uniform texture throughout the casserole.
- Doneness Check: The casserole is ready when the eggs are set and the cheese is golden and bubbly. If the top browns too quickly, cover with foil to prevent burning.
- Serving Suggestion: Let the casserole rest for 5-10 minutes after baking. This helps it set and makes cutting and serving much easier.
- Make-Ahead Tip: You can prepare this casserole in advance and refrigerate before baking. Just add an extra 10-15 minutes to the cooking time if baking from cold.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 22g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 180mg
