Name: Chile Relleno Casserole
Ingredients: 4 large poblano peppers, roasted and peeled; 6 large eggs; 1 cup whole milk (or almond milk for dairy-free); 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option); 1 teaspoon baking powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon ground cumin; ½ teaspoon chili powder; 1 ½ cups shredded Monterey Jack cheese; 1 ½ cups shredded cheddar cheese; 1 tablespoon olive oil (for roasting peppers); Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Sour cream (optional, for serving); Hot sauce (optional, for serving)

Description

Try this easy and flavorful Chile Relleno Casserole, a savory Mexican dish with roasted poblano peppers, cheese, and a creamy egg mixture

Ingredients

Scale

4 large poblano peppers, roasted and peeled
6 large eggs
1 cup whole milk (or almond milk for dairy-free)
1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese
1 ½ cups shredded cheddar cheese
1 tablespoon olive oil (for roasting peppers)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Sour cream (optional, for serving)
Hot sauce (optional, for serving)

Instructions

Roast the poblano peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a roasting pan or baking sheet and drizzle them with olive oil. Roast them for 20-25 minutes, turning occasionally, until the skins are blackened and blistered. Remove the peppers from the oven, place them in a bowl, and cover with a kitchen towel to steam for about 10 minutes. Peel off the skins, remove the seeds, and chop the peppers into strips or chunks.
Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, cumin, chili powder, salt, and pepper until smooth and well combined.
Assemble the casserole: Grease a 9×13-inch casserole dish. Spread the roasted poblano peppers evenly in the bottom of the dish. Pour the egg mixture over the peppers and top with shredded Monterey Jack and cheddar cheese.
Bake the casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the eggs are fully set.
Serve: Let the casserole cool for about 10 minutes before slicing. Garnish with fresh cilantro, a dollop of sour cream, and a drizzle of hot sauce, if desired.