Description
This Creamy Chile Relleno Casserole is a comforting dish that combines the rich, smoky flavor of roasted green chiles with a velvety cheese sauce. Each bite offers a delightful contrast of creamy texture and a hint of spice, making it a perfect meal for any occasion.
Ingredients
- Chiles: 6 large poblano peppers, roasted and peeled
- Cheese: 2 cups shredded Monterey Jack cheese
- Eggs: 6 large eggs
- Milk: 1 cup whole milk
- Flour: 1/2 cup all-purpose flour
- Baking Powder: 1 teaspoon
- Salt: 1 teaspoon
- Pepper: 1/2 teaspoon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Grease a 9×13 inch baking dish with cooking spray.
- Layer the roasted poblano peppers in the bottom of the dish.
- Sprinkle half of the shredded cheese over the chiles.
- Pour the egg mixture evenly over the chiles and cheese.
- Top with the remaining cheese.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main-dish
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 2 grams
- Protein: 15 grams
- Cholesterol: 200 milligrams
Keywords: Creamy Chile Relleno Casserole, Mexican casserole, cheesy casserole, poblano peppers, comfort food, gluten-free casserole, easy dinner recipe, baked chiles, savory casserole, egg casserole, vegetarian casserole, family-friendly meal, spicy casserole