Description
Chile Relleno Casserole is a cheesy, comforting dish layered with roasted peppers and spices, ideal for family dinners or gatherings.
Ingredients
Scale
- 4 poblano peppers
- 2 cups shredded Monterey Jack cheese
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon ground cumin
- 1 cup sour cream (for serving)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Roast poblano peppers under the broiler until skins blister (5-10 minutes). Cool and peel.
- In a bowl, whisk together eggs, milk, cumin, salt, and pepper.
- Layer half of the roasted peppers in the baking dish, followed by half the cheese and half of the egg mixture. Repeat with remaining ingredients.
- Bake for 30-35 minutes until set and golden brown. Allow to cool for 5 minutes before slicing. Serve with sour cream.
Notes
- For added flavor, mix different cheeses or include beans and corn.
- Make-ahead: Assemble the casserole a day prior, refrigerate, and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 220mg