Chile Relleno Casserole
A hearty and flavorful Chile Relleno Casserole that layers roasted poblano peppers, cheese, and a savory tomato sauce, perfect for a comforting Mexican-inspired dinner.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 eggs, beaten
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup milk
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish.
- Roast the poblano peppers over an open flame or under the broiler until charred on all sides. Place in a covered bowl and let steam for 10 minutes. Peel the skin off, remove seeds, and chop roughly.
- In a skillet, heat vegetable oil over medium heat. Sauté onion and garlic until softened, about 3-4 minutes. Add tomato sauce, cumin, chili powder, salt, and pepper; simmer for 5 minutes. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Layer half of the roasted poblano peppers in the casserole dish. Sprinkle evenly with half of the shredded cheeses. Pour half of the egg batter over the top, then spread half of the tomato sauce mixture.
- Repeat layering with remaining peppers, cheeses, egg batter, and tomato sauce.
- Bake uncovered for 40-45 minutes until the casserole is set and golden on top.
- Let cool for 10 minutes before garnishing with chopped cilantro and serving.
Notes
For added protein, serve with a side of refried beans or top with cooked ground beef or shredded chicken before baking.