Elevate your dinner table with this delightful Chile Relleno Casserole featuring fresh poblano peppers. Bursting with flavor and creamy Monterey jack cheese, this dish is a modern twist on a beloved Mexican classic. Whether you’re hosting a fiesta or simply craving a comforting meal, this casserole is sure to impress with its vibrant colors and irresistible taste.
In our household, Mexican cuisine holds a special place in our hearts, and Chile Relleno Casserole is a dish that never fails to bring smiles to our faces. It all started with a trip to the local farmer’s market, where we stumbled upon a basket of fresh poblano peppers glistening in the sunlight. Inspired by the bounty of the season, we decided to create a casserole that showcased the bold flavors of these peppers. As we roasted the poblanos and prepared the cheesy egg mixture, the kitchen was filled with the mouthwatering aroma of spices and melted cheese. When we finally pulled the golden-brown casserole from the oven, it was met with eager anticipation and delighted exclamations. Since that day, Chile Relleno Casserole has become a staple in our home, a dish that brings joy to our table and reminds us of the beauty of simple, homemade meals shared with loved ones.
Why This Recipe Is a Must-Try: Fresh and Flavorful:
Made with roasted poblano peppers and creamy Monterey jack cheese, this casserole bursts with fresh, vibrant flavors that will tantalize your taste buds. Easy to Make: With just a few simple ingredients and minimal prep work, this recipe comes together effortlessly, making it perfect for busy weeknights or lazy weekends. Versatile and Crowd-Pleasing: Whether served as a main dish for a family dinner or as a side dish for a festive gathering, this Chile Relleno Casserole is sure to please even the pickiest eaters with its cheesy goodness and comforting appeal.
Ingredients:
- 8 poblano peppers, washed and dried
- 15 ml (1 tablespoon) canola oil or other neutral-tasting oil
- 5 large eggs
- 120 ml (1/2 cup) milk
- 60 grams (1/2 cup) all-purpose flour
- 5 grams (1 teaspoon) baking powder
- 2.5 grams (1/2 teaspoon) kosher salt
- 225 grams (8 ounces) Monterey jack cheese, cut into 1 ounce pieces
- 113 grams (4 ounces) Monterey jack cheese, shredded
Instructions:
- Preheat the oven to 425°F (220°C), and line a baking sheet with aluminum foil. Place the poblano peppers on the baking sheet and drizzle with canola oil. Rub the oil evenly over the peppers, then transfer the pan to the oven.
- Cook the poblanos for 25 to 30 minutes, turning occasionally, until the skins blister and blacken.
- While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking powder, and salt, and whisk until smooth. Set aside.
- Remove the peppers from the oven, and reduce the oven temperature to 350°F (175°C). Allow the peppers to cool until they’re easy to handle, then peel away the skins and discard. Cut off the stems and tops, and remove the seeds and membranes.
- Place a 1 ounce piece of cheese into each poblano pepper. Arrange the stuffed poblanos in a single layer in an 11×7-inch or 9×13-inch baking dish.
- Pour the egg mixture over the peppers, ensuring they are evenly coated. Sprinkle the shredded Monterey jack cheese over the top.
- Bake for 30 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let cool slightly before serving. Serve with sour cream or salsa, if desired.
Notes:
- For a spicier version, you can leave some of the poblano seeds and membranes intact.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
