Description
Indulge in the vibrant flavors of Chile Relleno Casserole, where roasted poblano peppers meet creamy melted cheese and aromatic spices. This easy-to-make casserole is perfect for family dinners or gatherings, offering a delightful crunch and a satisfying kick of heat. Simple enough for busy weeknights yet impressive enough for special occasions, it’s a dish that brings everyone together.
Ingredients
Scale
- 4 fresh poblano peppers
- 2 cups shredded Monterey Jack cheese
- 6 large eggs
- 1 cup whole milk (or almond/oat milk)
- 1 medium sweet onion, diced
- ¼ cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roast poblano peppers over an open flame or under the broiler until blackened on all sides. Let them steam in a covered bowl for 10 minutes.
- While cooling, sauté diced onions in a pan until translucent (about 5 minutes).
- In a large bowl, whisk eggs and milk together, adding cumin, chili powder, salt, and pepper.
- Layer roasted peppers in a greased baking dish. Pour egg mixture over the peppers and top with shredded cheese.
- Bake for 30-35 minutes until the cheese is bubbling and golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 230mg