Description
Chile Relleno Casserole is a crowd-pleasing dish that captures the essence of traditional Mexican flavors in a simple, hearty bake. This casserole features layers of roasted poblano peppers, creamy cheese, and savory spices all baked to perfection. The combination of textures—from tender peppers to gooey cheese—creates an inviting meal ideal for family dinners or festive gatherings. It’s not just delicious; it’s also incredibly convenient, as you can prepare it ahead of time and simply pop it in the oven when ready. Serve with a side of rice or beans, and you have a complete meal that will delight everyone at your table.
Ingredients
Scale
- 4 fresh poblano peppers
- 2 cups shredded Monterey Jack and Cheddar cheese
- 4 large eggs
- 1 cup whole milk (or almond milk)
- 6 corn tortillas
- 1 cup sour cream
- 1 can enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Roast the poblano peppers over an open flame until charred, then steam them in a covered bowl for 10 minutes before peeling.
- In a large bowl, whisk together the eggs and milk; season with salt and pepper.
- Cut the corn tortillas into strips and layer half in the baking dish, followed by half of the roasted peppers and half of the cheese mixture. Repeat layering with remaining ingredients.
- Pour the egg mixture evenly over the layers.
- Bake for 30–35 minutes until set and golden on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 130g)
- Calories: 310
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 220mg