Description
Chile Relleno Casserole is a mouthwatering dish that beautifully combines the flavors of roasted poblano peppers, creamy cheese, and fluffy eggs into a satisfying bake. This easy-to-prepare casserole is perfect for family dinners or social gatherings, making it an ideal choice for any occasion. Each layer of tender peppers and melting cheddar cheese creates a delightful explosion of flavor that will have your guests coming back for seconds. The versatility of this recipe allows you to customize the heat level and add your favorite ingredients, ensuring everyone finds something to love in every bite. Serve it alongside Mexican rice or fresh guacamole for a complete meal that warms the heart.
Ingredients
- 4 Poblano Peppers
- 2 cups Shredded Cheddar Cheese
- 4 Large Eggs
- 1 cup Whole Milk
- 1 cup Sour Cream
- 1 can Diced Tomatoes (14.5 oz)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Roast the poblano peppers until charred, then place them in a sealed bag for 10 minutes before peeling off the skins.
- In a large bowl, whisk together eggs, milk, sour cream, salt, and pepper.
- Chop the roasted peppers and layer half in the baking dish. Pour half of the egg mixture over them and sprinkle half of the cheese.
- Add remaining peppers, pour more egg mixture, and top with remaining cheese.
- Bake for 30-35 minutes until golden brown and set in the middle.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg
Keywords: - Adjust heat by using milder or spicier peppers based on your preference. - Add corn or black beans for extra nutrition. - This casserole can be prepared ahead; refrigerate overnight before baking.