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Chile Relleno Casserole
Egg casserole filled with cheese and roasted peppers.
Course
Breakfast, Main Course
Cuisine
Mexican
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
Resting Time
10
minutes
minutes
Servings
8
people
Calories
322
kcal
Author
Kathy Berget
Equipment
Glass Baking Dish 7x11
Measuring Cups
Measuring Spoons
Ingredients
6-8
poblano peppers
roasted, peeled and seeded
1
pound
Monterey jack cheese
shredded
8
eggs
½
cup
milk
⅓
cup
flour
1
teaspoon
baking powder
½
teaspoon
paprika
½
teaspoon
salt
½
teaspoon
pepper
US Customary
-
Metric
Instructions
Preheat oven to 350°
Lightly spray an 11x7 inch casserole dish with a nonstick spray
Place eggs in a large mixing bowl. Whisk until well mixed
8 eggs
Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings
½ cup milk,
⅓ cup flour,
1 teaspoon baking powder,
½ teaspoon paprika,
½ teaspoon salt,
½ teaspoon pepper
Whisk milk mixture into eggs
Assemble Casserole
Place one layer of chilies on the bottom of the casserole dish. Chilies should be cut open and laid flat in a single layer.
6-8 poblano peppers
Sprinkle ⅓ of the cheese over the chilies
1 pound Monterey jack cheese
Repeat with another layer of chilies and another ⅓ of the cheese
Pour egg mixture over entire casserole
Add remaining cheese to the top
Bake uncovered in preheated 350° oven for 35-40 minutes
Allow casserole to rest at room temperature for 10 minutes before slicing and serving
Top with freshly chopped cilantro or parsley before serving, if desired
Notes
Amount of poblano peppers varies due to size of peppers. You want enough to cover two layers
To check if the casserole is baked through, insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.
Substitutions
Use canned roasted whole chilies in place of fresh roasted chilies
Use a combination of Monterey Jack and cheddar cheese
Nutrition
Calories:
322
kcal
|
Carbohydrates:
10
g
|
Protein:
21
g
|
Fat:
22
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.02
g
|
Cholesterol:
216
mg
|
Sodium:
557
mg
|
Potassium:
346
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1091
IU
|
Vitamin C:
72
mg
|
Calcium:
499
mg
|
Iron:
2
mg