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Easy Chile Relleno Casserole

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A simple and delicious casserole version of the classic chile relleno, perfect for a weeknight dinner.

Ingredients

Scale

For the Crust:

  • 4 large poblano peppers, roasted and peeled
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cut the roasted poblano peppers in half lengthwise and remove seeds. Lay them flat in the prepared baking dish.
  3. Sprinkle both cheeses evenly over the peppers.
  4. In a bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and cumin until smooth.
  5. Pour the egg mixture over the peppers and cheese in the baking dish.
  6. Bake for 30-35 minutes, or until the top is golden brown and the center is set.
  7. Let cool for 5 minutes before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/easy-chile-relleno-casserole/