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Stuffed Chile Casserole

A hearty and comforting casserole made with roasted poblano peppers, cheese, and eggs, perfect for any meal of the day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-10 pieces poblano peppers Choose medium-sized peppers for best results.
  • 2 cups shredded cheese (cheddar or Monterey Jack) Use your favorite cheese.
  • 6 large eggs
  • 1 cup milk You can use any milk variety.
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup diced tomatoes (optional) Can be omitted if undesired.
  • 1/2 cup onion, diced (optional) Use for added flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Roast the poblano peppers until charred, then peel and seed them.
  3. In a greased casserole dish, layer the peppers with shredded cheese.
  4. In a bowl, whisk together the eggs, milk, baking powder, salt, and pepper.
  5. Pour the egg mixture over the peppers and cheese.
  6. If using, add diced tomatoes and onions on top.
Baking
  1. Bake for 30-35 minutes or until the casserole is puffed and set.
  2. Let it cool slightly before serving. Enjoy your meal!

Notes

Serve warm with sour cream, avocado, or fresh cilantro. This casserole pairs well with a simple side salad or tortilla chips. Store leftovers in the refrigerator for 3-4 days or freeze for up to 2 months.