Imagine a dish that combines the smoky richness of roasted poblano peppers, the gooey decadence of melted cheese, and a perfectly baked egg custard that will transport you straight to the heart of Mexico. This Baked Chile Relleno Casserole is not just a meal; it's a culinary adventure that transforms the classic chile relleno into an easy-to-make, crowd-pleasing masterpiece that will have everyone asking for seconds. Whether you're a Mexican cuisine enthusiast or just looking for a show-stopping breakfast or dinner option, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 poblano peppers
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced tomatoes
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the poblano peppers by roasting them. Place peppers directly on a gas stovetop flame or under the broiler, turning occasionally until the skin is completely charred and blistered on all sides.
- Transfer the roasted peppers to a sealed plastic bag or covered bowl and let them steam for 10-15 minutes. This will help loosen the skin and make peeling easier.
- Once cooled, carefully peel off the charred skin from the peppers. Cut a slit down the side of each pepper and remove the seeds, keeping the pepper's shape intact.
- In a mixing bowl, combine shredded cheddar and Monterey Jack cheeses. Stuff each poblano pepper with the cheese mixture, ensuring they are evenly filled.
- Arrange the stuffed peppers in the prepared baking dish, creating a single layer.
- In another bowl, whisk together eggs, milk, baking powder, salt, and black pepper until well combined and slightly frothy.
- Pour the egg mixture evenly over the stuffed peppers, ensuring all peppers are partially covered.
- Sprinkle diced tomatoes over the top of the casserole.
- Bake in the preheated oven for 40-45 minutes, or until the egg mixture is set and the top is golden brown and slightly puffy.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This will help the casserole set and make it easier to portion.
- Serve hot, garnished with additional fresh cilantro or salsa if desired.
Tips
- Roasting Peppers: Take your time when charring the poblano peppers. A good, even char is key to developing deep, smoky flavor.
- Peeling Technique: After roasting, let the peppers steam in a sealed bag. This makes skin removal much easier and prevents tearing the peppers.
- Cheese Selection: Don't be afraid to experiment with cheese blends. Try adding a bit of pepper jack for extra kick or queso fresco for authenticity.
- Make-Ahead Friendly: You can prepare the casserole up to the baking stage and refrigerate overnight, making it perfect for meal prep or entertaining.
- Serving Suggestions: Enhance the dish with fresh toppings like chopped cilantro, sour cream, or a zesty salsa to add extra layers of flavor.
- Vegetarian Option: For a meat-free version, you can add black beans or corn to the cheese stuffing for more substance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 210mg
