Description
This Chile Relleno Casserole is a flavorful and comforting dish featuring roasted poblano peppers layered with gooey Monterey Jack cheese and enveloped in a savory egg batter. Perfect as a main course for breakfast, brunch, or dinner, this casserole blends smoky, cheesy, and aromatic spices for a satisfying Tex-Mex inspired meal that serves 6 to 8 people.
Ingredients
Scale
Peppers and Cheese
- 1 pound poblano peppers (about 4-5 medium peppers)
- 4 cups shredded Monterey Jack cheese, divided
Egg Mixture
- 6 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Roast the Peppers: Preheat your oven’s broiler and position an oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange the poblano peppers on it. Broil for 5-7 minutes per side, turning occasionally, until their skins are blackened and blistered.
- Steam and Prepare the Peppers: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or foil to steam for 10 minutes. This loosens the skins, making them easy to peel. Once cool enough to handle, peel off the charred skin, cut a slit down one side of each pepper, and carefully remove the seeds and stems.
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil to prevent sticking.
- Layer Peppers and Cheese: Lay half of the roasted peppers in an even layer on the bottom of the prepared casserole dish. Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the peppers. Repeat with the remaining peppers and the remaining 2 cups of cheese to form a second layer.
- Mix the Egg Batter: In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, garlic powder, onion powder, dried oregano, kosher salt, and black pepper until the mixture is smooth and homogenous.
- Combine and Pour: Pour the egg mixture evenly over the layered poblano peppers and cheese in the casserole dish. Make sure the mixture seeps into all the crevices to bind the casserole together.
- Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes until the center is set and the edges have turned golden brown.
- Rest and Serve: Allow the casserole to rest for 10 minutes before slicing to set fully. Serve warm with accompaniments such as sour cream, salsa, or chopped cilantro if desired. Enjoy!
Notes
- When roasting peppers under the broiler, watch closely to prevent burning beyond blackening.
- Peeling the peppers while still warm helps remove the skins more easily.
- You can substitute Monterey Jack cheese with a mild white cheese like mozzarella or queso fresco if preferred.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
- For a spicier version, consider adding diced jalapeños or hot sauce to the egg mixture.
