Description
Chile Relleno Casserole is a delightful fusion of flavors that brings the essence of Mexican cuisine right to your dinner table. This easy-to-make dish features tender roasted poblano peppers stuffed with a creamy blend of cheeses, baked until golden brown and topped with zesty tomato sauce.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded Monterey Jack and cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1 medium onion, diced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Roast the poblano peppers until charred; peel, seed, and slice them open.
- In a bowl, mix shredded cheese, diced onion, eggs, and milk until well combined.
- Layer half the roasted peppers in the baking dish and top with half of the cheese mixture. Repeat layers.
- Combine diced tomatoes with garlic powder and pour over the casserole.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the casserole (approximately 150g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg
Keywords: - For added flavor, try mixing in cooked ground beef or black beans.- Feel free to substitute different cheeses like pepper jack for spice or queso fresco for a unique twist.- This casserole freezes well; make extra portions to enjoy later.