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Chile Relleno Casserole

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A comforting Mexican-inspired casserole featuring roasted poblano peppers, cheese, and a flavorful egg batter, perfect for a hearty family meal.

Ingredients

Scale
  • 4 large poblano peppers, roasted and peeled
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1 cup evaporated milk
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes, drained
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp olive oil
  • 1/2 cup crushed tortilla chips (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish with olive oil.
  2. Roast the poblano peppers over open flame or under broiler until skin is charred. Place peppers in a covered bowl to steam for 10 minutes, then peel off skins, remove seeds, and chop coarsely.
  3. In a skillet, heat olive oil over medium heat. Sauté diced onion and garlic until translucent, about 3 minutes. Remove from heat.
  4. In a large bowl, whisk together eggs, evaporated milk, cumin, salt, and black pepper.
  5. Fold in roasted peppers, sautéed onion and garlic, diced tomatoes, shredded Monterey Jack and cheddar cheeses, and chopped cilantro.
  6. Pour mixture evenly into the prepared baking dish.
  7. Bake for 35-40 minutes, or until the casserole is set and a knife inserted in the center comes out clean.
  8. Optional: Sprinkle crushed tortilla chips on top during the last 5 minutes of baking for a crunchy topping.
  9. Remove from oven and let cool for 5 minutes before serving.

Notes

Serve with a side of fresh salsa or guacamole for an extra burst of flavor.

Find it online: https://busymomsimplenutrition.com/chile-relleno-casserole/