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–+ servings

Chili Relleno Casserole

A delicious and hearty casserole featuring roasted chili peppers, cheese, and a savory egg custard.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chili Peppers
  • 6 poblano peppers roasted and peeled
Cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
Egg Mixture
  • 6 large eggs
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Toppings
  • 1 cup sour cream for serving
  • 1 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Peppers
  1. Preheat the oven to 350°F (175°C). Roast the poblano peppers over an open flame or in the oven until charred, then peel and remove seeds.
Mix the Egg Mixture
  1. In a mixing bowl, whisk together the eggs, milk, baking powder, salt, and black pepper until well combined.
Assemble the Casserole
  1. In a greased 9x13 inch baking dish, layer half of the roasted peppers, followed by half of the Monterey Jack and cheddar cheese. Pour half of the egg mixture over the top. Repeat the layers with the remaining ingredients.
Bake
  1. Bake in the preheated oven for 30-35 minutes, or until the casserole is set and golden brown on top.
Serve
  1. Allow to cool slightly before slicing. Serve warm with sour cream and chopped cilantro on top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 400mgIron: 2mg

Notes

Feel free to customize the cheese or add cooked ground meat for a heartier dish.

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