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Chile Relleno Casserole
Roasted poblano peppers stuffed with Monterey Jack cheese then baked in an egg batter topped with cheddar.
Recipe Keywords:
chilerellenocasserolebreakfastbrunchvegetarianmexicanmain_dishesbudget-friendly
servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 4 poblano peppers
- 1 TBSP olive oil
- 8 ounces Monterey Jack cheese, shredded
- 6 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 ounces sharp cheddar cheese, shredded
Directions
- Preheat oven to 475°F.
- Lay the poblano peppers on a baking sheet and brush all over with 1 TBSP of olive oil. Roast the peppers in the preheated oven for about 15 minutes then flip the peppers and roast for 15 more minutes or until wrinkled and charred.
- Place the peppers in a bowl, cover and let sit for about 10 minutes.
- Reduce the oven temperature to 350°F.
- Lay the peppers on a cutting board and allow to cool. When cool to touch remove the skin from the peppers then cut the tops off and remove any seeds from inside the peppers.
- Fill the peppers with the Monterey Jack cheese and place in a 9x13-inch baking dish.
- In a large bowl whisk together the eggs, flour, milk, baking powder, salt, and black pepper. Pour the batter into the baking dish over the peppers. Sprinkle the cheddar cheese evenly on top.
- Bake in the preheated oven for 30 minutes or until eggs are set.
