Description
This Chile Relleno Casserole combines the rich, comforting flavors of roasted poblanos and creamy cheese in a simple, delightful dish. Perfect for family dinners or brunch gatherings!
Ingredients
Scale
- 4–5 medium poblano peppers
- 4 cups shredded Monterey Jack cheese
- 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
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Roast the poblano peppers until charred, then steam in a bag, peel, seed, and chop them.
- Combine dry ingredients in a bowl: flour, baking powder, garlic powder, onion powder, oregano, salt, and pepper.
- Whisk eggs in a large bowl, then mix in the whole milk until smooth.
- Fold in chopped roasted poblanos and 2 cups of cheese into the egg-milk mixture.
- Pour the mixture into the baking dish and top with the remaining 2 cups of cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Notes
For a gluten-free version, substitute almond flour for all-purpose flour.
Room temperature eggs create a better texture for the casserole.
Consider broiling the casserole for a few minutes for an extra golden finish.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 330
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 280mg