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Chile Relleno Casserole Recipe

Chile Relleno Casserole Recipe

Delicious and easy-to-make Chile Relleno Casserole, perfect for a family dinner or a hearty brunch!
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 whole poblano peppers roasted and peeled
  • 1.5 cups cheddar cheese shredded
  • 1.5 cups Monterey Jack cheese shredded
  • 6 large eggs
  • 1 cup milk whole or 2%
  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

  • Preheat your oven to 375°F (190°C).
  • Layer the roasted poblano peppers in the bottom of a greased 9x13-inch baking dish.
    8 whole poblano peppers
  • Evenly sprinkle the cheddar and Monterey Jack cheese over the peppers.
    8 whole poblano peppers
  • In a large mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and black pepper until smooth.
    8 whole poblano peppers
  • Pour the egg mixture over the cheese and peppers in the baking dish.
  • Bake in preheated oven for 40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
  • Allow to cool for 10 minutes before slicing and serving.

Notes

For extra flavor, consider adding some chopped green onions or a pinch of cayenne pepper to the egg mixture.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg