Description
Enjoy the cozy flavors of Chile Relleno Casserole, featuring roasted poblano peppers, creamy Monterey Jack cheese, and a quick prep—all perfect for a weeknight meal!
Ingredients
Scale
- 4–5 medium poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Roast poblano peppers in the oven for 15 minutes, peel, seed, and chop.
- Whisk flour, baking powder, garlic powder, onion powder, oregano, salt, and pepper in a bowl.
- Beat eggs in a separate bowl, add milk, and whisk until smooth.
- Gently fold peppers and half the cheese into the egg mixture.
- Pour into baking dish, spread evenly, and top with remaining cheese.
- Bake for 25-30 minutes until edges are golden and center is set.
Notes
You can prepare the casserole a day ahead and refrigerate before baking.
Feel free to substitute with different cheese or peppers for variety.
Adding toppings like cilantro or avocado can enhance flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg