Easy 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
Scale
- 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!
Find it online: https://www.recipeweaver.com/easy-chile-relleno-casserole/