Get ready to transform your kitchen into a flavor paradise with this mouthwatering Chili Rellenos Casserole that will make your taste buds dance! Imagine perfectly roasted poblano peppers, oozing with melted cheese, nestled in a creamy, golden-brown egg batter that promises to be the star of your dinner table. This isn't just a recipe; it's a culinary journey that brings the authentic taste of Mexican cuisine right into your home, with a delightful twist that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 can diced tomatoes
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray.
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered on all sides. Place the roasted peppers in a sealed plastic bag for 10-15 minutes to steam, which will help remove the skin.
- Carefully peel the charred skin off the poblano peppers. Cut a slit down the side of each pepper and remove the seeds, keeping the pepper's shape intact.
- Stuff each poblano pepper with shredded cheese, ensuring they are evenly filled. Place the stuffed peppers in the prepared baking dish.
- In a large mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until the batter is smooth and free of lumps.
- Pour the diced tomatoes evenly over the stuffed peppers in the baking dish.
- Slowly pour the egg batter over the peppers and tomatoes, ensuring it covers the entire surface of the dish.
- Sprinkle additional shredded cheese on top of the casserole for extra flavor and golden-brown crust.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the dish to set and makes it easier to slice and serve.
- Serve hot, garnished with fresh cilantro, sour cream, or salsa if desired.
Tips
- Pepper Roasting Secrets: For the most authentic flavor, roast your poblano peppers over an open flame or broiler until they're beautifully charred. The steaming method helps easily remove the skin and enhances the pepper's smoky taste.
- Cheese Selection: Use a high-quality, melting cheese like Monterey Jack or a Mexican blend for the best flavor and gooey texture.
- Batter Consistency: Whisk the egg batter thoroughly to avoid lumps, ensuring a smooth, even coating over the peppers.
- Make-Ahead Magic: You can prepare this casserole up to a day in advance and refrigerate. Just add an extra 10-15 minutes to the baking time if cooking from cold.
- Serving Suggestions: Elevate your dish with fresh toppings like chopped cilantro, a dollop of sour cream, or a spicy salsa to add extra layers of flavor.
- Leftovers Love: This casserole reheats beautifully, making it perfect for meal prep or next-day lunches.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 250mg
