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Chili Relleno Casserole

A comforting dish combining roasted poblano peppers and gooey cheese, perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large poblano peppers Roasted and chopped
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 6 pieces eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup diced tomatoes (optional)
  • 1/2 cup chopped onion (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Roast the poblano peppers over an open flame or in the oven until the skin is charred. Remove skins, seeds, and stems. Chop the peppers into bite-sized pieces.
  3. In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
Assembly
  1. In a greased baking dish, layer half of the chopped peppers, followed by half of the cheese. Pour half of the egg mixture over the layers. Repeat the layers with the remaining ingredients.
  2. If using, sprinkle diced tomatoes and onions on top.
Baking
  1. Bake for 30-35 minutes or until the casserole is set and lightly golden on top.
  2. Let cool for a few minutes before serving.

Notes

Serve warm with a side salad or avocado. Add sour cream or cilantro for extra flavor. Store cooled leftovers in the refrigerator for 3-4 days.