Adapted from Chile Relleno Casserole Recipe at isabeleats.com (https://isabeleats.com/chile-relleno-casserole/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From isabeleats.com

Chile Relleno Casserole

Name: Chile Relleno Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 6 medium poblano peppers; cooking spray or olive oil, for greasing; 2 cups shredded Monterey jack cheese, divided; 1 cup shredded Colby jack cheese, divided; 5 large eggs; 1 ½ cups whole milk; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon dried oregano; ¼ teaspoon freshly ground black pepper; chopped cilantro, for serving; sour cream, for serving; roasted tomato salsa, for serving

6 servings · 20 min prep · 45 min cook

Ingredients

6 medium poblano peppers
cooking spray or olive oil, for greasing
2 cups shredded Monterey jack cheese, divided
1 cup shredded Colby jack cheese, divided
5 large eggs
1½ cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
chopped cilantro, for serving
sour cream, for serving
roasted tomato salsa, for serving

Steps

Set your oven rack directly underneath the broiler and turn the broiler on high. Place the 6 medium poblano peppers on a 1 teaspoon baking sheet lined with aluminum foil and broil for 5 minutes on each side until the skin is mostly blackened and blistered.
5 min per side
Remove the 1 teaspoon baking sheet from the oven and loosely cover it with aluminum foil or plastic wrap to trap in the heat. Allow the 6 medium peppers to steam and the skin to soften for 5 minutes.
5 min
Peel, rub off, and discard as much of the loose skin as you can from each ¼ teaspoon pepper.
Make a vertical slit down one side of the 6 medium peppers and remove and discard the stem, seeds, and veins. Set the prepared peppers aside.
Preheat the oven to 350°F and grease a 2-quart or 9x9-inch baking dish with as needed.
Lay 3 of the roasted 6 medium peppers on the 1 teaspoon baking dish in a single, even layer. Sprinkle the top with 1 cup Monterey jack cheese and ½ cup Colby jack cheese. Repeat the layers with the remaining peppers and shredded cheese.
In a medium bowl, whisk together 5 large eggs, 1 ½ cups milk, 3 tablespoons all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, and ¼ teaspoon freshly ground black pepper until fully combined.
Pour the mixture on top of the layered cheese and poblanos.
Bake for 45 minutes until it is puffed up in the center and the 5 large eggs are set and golden around the edges.
45 min
Allow to cool for 10 minutes before serving. Garnish with chopped cilantro and enjoy.
10 min

Nutrition

Per serving

kcal: 376
protein: 23 g
carbs: 14 g
fat: 26 g

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