Easy Chile Relleno Casserole Recipe
Introduction
Chile Relleno Casserole is a delicious and easy-to-make dish that brings the flavors of traditional chile rellenos in a convenient casserole form. This recipe combines the flavors of roasted poblano peppers, gooey cheese, and a light egg mixture to create a savory and satisfying meal. Whether you’re looking for a tasty breakfast, brunch, or dinner option, this casserole is sure to impress!
Ingredients
- 6 poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup milk
- 4 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-step Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place the peppers in a plastic bag and let them sweat for 10 minutes. Peel off the skin, remove the seeds, and slice the peppers into strips.
- In a bowl, whisk together the milk, eggs, flour, salt, and pepper until smooth.
- Layer half of the poblano pepper strips in the bottom of the baking dish. Sprinkle half of the Monterey Jack and cheddar cheese over the peppers. Repeat with the remaining peppers and cheese.
- Pour the egg mixture over the peppers and cheese in the baking dish.
- Bake the casserole for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy!
FAQs
Q: Can I use other types of peppers?
A: While poblano peppers are traditional for chile rellenos, you can also use Anaheim peppers or bell peppers if you prefer a milder flavor.
Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole up to a day in advance and refrigerate it until you’re ready to bake.
Q: Can I freeze leftovers?
A: Yes, you can freeze any leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
This Easy Chile Relleno Casserole is a simple and delicious way to enjoy the flavors of traditional chile rellenos in a convenient casserole form. With just a few basic ingredients and easy steps, you can have a satisfying meal that’s perfect for any time of day. Whether you’re cooking for yourself or feeding a crowd, this casserole is sure to be a hit!
PrintEasy Chile Relleno Casserole
Chile Relleno Casserole is a delicious and easy-to-make dish that brings the flavors of traditional chile rellenos in a convenient casserole form. This recipe combines the flavors of roasted poblano peppers, gooey cheese, and a light egg mixture to create a savory and satisfying meal. Whether you’re looking for a tasty breakfast, brunch, or dinner option, this casserole is sure to impress!
Ingredients
- 6 poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup milk
- 4 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place the peppers in a plastic bag and let them sweat for 10 minutes. Peel off the skin, remove the seeds, and slice the peppers into strips.
- In a bowl, whisk together the milk, eggs, flour, salt, and pepper until smooth.
- Layer half of the poblano pepper strips in the bottom of the baking dish. Sprinkle half of the Monterey Jack and cheddar cheese over the peppers. Repeat with the remaining peppers and cheese.
- Pour the egg mixture over the peppers and cheese in the baking dish.
- Bake the casserole for 35-40 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy!
