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Chile Rellenos Casserole

Carly
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Chile Rellenos Casserole: A Flavorful and Comforting Dish

Chile Rellenos Casserole

Chile Rellenos Casserole is a hearty and satisfying dish that combines the flavors of roasted poblano peppers, creamy cheese, and a savory egg custard. This Mexican-inspired casserole is perfect for a weeknight dinner or a casual gathering. With its rich textures and bold flavors, it's a dish that will leave your taste buds craving for more.

Ingredients:

  • 6-8 large poblano peppers (see note)
  • 2 cups freshly shredded Monterey Jack cheese, divided
  • 1 cup freshly shredded cheddar cheese, divided
  • 5 large eggs
  • 1 ½ cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Sour cream, salsa, and fresh chopped cilantro, for serving (optional, but recommended)

Instructions:

  1. Preheat the oven's broiler and set the rack at about 6 inches from the heat source.
  2. Line a baking sheet with aluminum foil.
  3. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
  4. Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool.
  5. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
  6. Preheat oven to 350 degrees F.
  7. Lightly coat a 3-quart baking dish with nonstick spray.
  8. Lay half of the roasted chiles in the baking dish in a single layer.
  9. Sprinkle 1 cup of the jack cheese and ½ cup of the cheddar on top. Repeat layers once.
  10. In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
  11. Pour the mixture evenly over the cheese and chiles.
  12. Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
  13. Let stand and cool for 5-10 minutes before cutting.
  14. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro.
  15. Enjoy!

Tips:

  • How many peppers to use: The number of peppers you need depends on the size of them. You want enough to make 2 single layers in your baking dish.
  • Use canned whole chiles instead: Fresh roasted poblano peppers will give this casserole the absolute best flavor, but if you're in a pinch for time, you can also replace them with 3 to 4 cans (7 ounces each) whole green chilies. Drain them completely, open them up, and scrape out the seeds.
  • Choosing Poblano Peppers: Select large poblano peppers for this recipe, as they are ideal for stuffing and roasting due to their mild heat and flavor.
  • Roasting and Peeling Peppers: Use the broiler to roast the poblano peppers until their skins are charred. This process enhances their flavor and makes peeling easier after steaming in a plastic bag.
  • Preparation of Baking Dish: Coat the baking dish with nonstick spray to prevent sticking and ensure easy serving after baking.
  • Layering Cheese and Peppers: Layer half of the roasted and peeled poblano peppers in the baking dish, followed by a generous sprinkling of Monterey Jack and cheddar cheeses. Repeat this layering process to distribute flavors evenly throughout the casserole.
  • Egg Mixture: Whisk together eggs, milk, flour, baking powder, and seasonings until smooth. This mixture forms the custard-like base that binds the casserole together as it bakes.
  • Baking Instructions: Bake the assembled casserole at 350 degrees Fahrenheit for about 45 minutes. The casserole is done when it puffs up in the center and the eggs are fully set and golden around the edges.
  • Resting Time: Allow the casserole to cool for 5-10 minutes before slicing into squares. This resting period helps to set the casserole and makes it easier to serve.
  • Serving Suggestions: Serve each slice with a dollop of sour cream, a spoonful of salsa, and a sprinkle of freshly chopped cilantro. These toppings complement the flavors of the casserole and add freshness.
  • Make-Ahead Tips: You can prepare the casserole ahead of time and refrigerate it overnight. Simply bake it the next day before serving.
  • Variations: Customize the casserole by adding cooked ground meat, diced vegetables, or different types of cheese to suit your preferences.
  • Nutrition Information:
    • Calories: 271kcal
    • Carbohydrates: 11g
    • Protein: 17g
    • Fat: 18g
    • Saturated Fat: 10g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 5g
    • Trans Fat: 1g
    • Cholesterol: 161mg
    • Sodium: 328mg
    • Potassium: 417mg
    • Fiber: 2g
    • Sugar: 5g
    • Vitamin A: 1057IU
    • Vitamin C: 99mg
    • Calcium: 419mg
    • Iron: 1mg

Additional Tips:

  • If you find the casserole too spicy, you can remove the seeds and membranes from the poblano peppers before using them.
  • To add a smoky flavor to the casserole, char the poblano peppers over an open flame or gas grill instead of using the broiler.
  • Experiment with different types of cheese, such as Monterey Jack, cheddar, pepper Jack, or a combination of your favorites.
  • For a vegetarian option, omit the meat and add additional vegetables, such as corn, beans, or bell peppers.
  • This casserole can be easily doubled or tripled to serve a larger crowd.

I hope you enjoy this delicious and comforting Chile Rellenos Casserole!

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