Description
Indulge in the delightful flavors of Easy Chile Relleno Casserole, a comforting dish that brings together roasted poblano peppers, creamy cheese, and a fluffy egg batter. This casserole captures the essence of traditional chile rellenos without the fuss of frying, making it perfect for family gatherings or quick weeknight dinners. The smoky flavor of the peppers complements melted cheese, while the soft texture creates a satisfying meal everyone will love. Top it off with fresh garnishes like cilantro and avocado for an extra burst of flavor. Simple to prepare and versatile enough to suit various tastes, this casserole is destined to become a household favorite.
Ingredients
Scale
- 4 poblano peppers
- 10 oz Monterey Jack cheese (or Oaxaca cheese)
- 3 large eggs
- 2½ tbsp flour
- 2 tbsp milk
- ¼ tsp baking powder
- Sea salt and freshly cracked black pepper (to taste)
Instructions
- Preheat your oven to broil. Line a baking sheet with foil and broil the whole poblano peppers for 3-4 minutes on each side until charred.
- Place charred peppers in a zip-lock bag and let steam for 5-7 minutes, then peel off the skin, discard stems and seeds.
- Preheat your oven to 350°F (175°C) and coat an 8-inch baking dish with cooking spray.
- In separate bowls, beat egg whites until stiff peaks form. Gradually mix in yolks.
- Combine flour, milk, baking powder, salt, and pepper into the egg mixture until smooth.
- Pour half the egg batter into the baking dish; layer half the peppers and some cheese. Repeat with remaining ingredients.
- Sprinkle leftover cheese on top and bake for about 30 minutes until set.
- Cool for 5-10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 2g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 200mg