Chile Relleno Casserole (Printable Version)
# What You'll Need:
→ Peppers and Cheese
01 -
6-8 large poblano peppers
02 -
2 cups freshly shredded Monterey Jack cheese, divided
03 -
1 cup freshly shredded cheddar cheese, divided
→ Egg Mixture
04 -
5 large eggs
05 -
1 & 1/2 cups whole milk
06 -
3 tablespoons all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/4 teaspoon onion powder
09 -
1/4 teaspoon garlic powder
10 -
1/4 teaspoon salt
11 -
1/4 teaspoon black pepper
→ For Serving
12 -
Sour cream
13 -
Salsa
14 -
Fresh chopped cilantro
# How to Make It:
01 -
Preheat the oven's broiler and position rack about 15 cm from heat source. Line a baking sheet with aluminum foil. Place poblano peppers on the sheet and roast for 10-15 minutes, turning occasionally with tongs, until skins are blackened and charred.
02 -
Transfer roasted peppers to a plastic bag and seal for 10 minutes, allowing them to steam as they cool. Once cool enough to handle, peel off the charred skin, cut off stems, open them up and remove all seeds.
03 -
Preheat oven to 175°C. Lightly coat a 3-liter baking dish with nonstick spray.
04 -
Arrange half of the roasted chiles in a single layer in the baking dish. Sprinkle with 1 cup Monterey Jack cheese and 1/2 cup cheddar. Repeat layers once more with remaining peppers and cheese.
05 -
In a medium bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until thoroughly combined and no flour lumps remain. Pour mixture evenly over the cheese and chiles layers.
06 -
Bake for 45 minutes until puffed in the center, eggs are set, and edges are golden brown.
07 -
Allow casserole to stand for 5-10 minutes before cutting. Slice into squares and serve with sour cream, salsa, and freshly chopped cilantro.
# Handy Tips:
01 -
The number of peppers needed depends on their size. Use enough to create two single layers in your baking dish.
02 -
For a time-saving alternative, substitute fresh poblanos with 3-4 cans (200g each) of whole green chilies, drained and seeded.