Imagine diving into a mouthwatering Mexican dish that's not only incredibly delicious but also diet-friendly! This Chili Relleno Casserole is about to revolutionize your weeknight dinner routine, combining the rich, smoky flavors of roasted poblano peppers with a light, fluffy egg base that will make your taste buds dance. Whether you're a Weight Watchers enthusiast or simply looking for a healthier twist on a classic Mexican favorite, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese
- 4 eggs
- 1 cup milk
- 1/2 cup flour
- 1 teaspoon baking powder
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
- Roast the poblano peppers directly over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered. Place roasted peppers in a sealed plastic bag for 10 minutes to steam, which will help remove the skin.
- Carefully peel the charred skin off the peppers. Cut the peppers open, remove the seeds and stems, and flatten them into strips.
- Arrange the roasted pepper strips in a single layer across the bottom of the prepared baking dish.
- Sprinkle the shredded cheese evenly over the pepper strips.
- In a large mixing bowl, whisk together eggs, milk, flour, baking powder, and salt until smooth and well combined.
- Pour the egg mixture slowly and evenly over the peppers and cheese, ensuring complete coverage.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set in the center.
- Remove from oven and let rest for 5-10 minutes before serving to allow the casserole to set.
- Slice into 8 equal portions and serve hot, optionally garnished with fresh cilantro or salsa.
Tips
- Roasting Peppers: Take your time when charring poblano peppers. The key is to get a complete, even char that will easily peel off and provide that authentic smoky flavor.
- Steaming Technique: After roasting, placing peppers in a sealed bag for 10 minutes helps the skin separate more easily, making peeling a breeze.
- Cheese Selection: While the recipe calls for shredded cheese, experiment with different varieties like pepper jack for an extra kick or a Mexican cheese blend for more authenticity.
- Baking Precision: Watch your casserole closely in the last 5-10 minutes of baking. You want a golden-brown top without overcooking the eggs.
- Make-Ahead Friendly: This casserole can be prepared earlier in the day and refrigerated, then baked just before serving - perfect for meal prep or entertaining!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 12g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 125mg
