Description
Chile Relleno Casserole is a comforting and flavorful baked dish featuring charred poblano peppers layered with a cheesy onion mixture and bound together with a spiced egg batter. Perfect for a hearty breakfast, brunch, or dinner, this casserole combines the smoky heat of roasted poblanos with creamy Monterey Jack and pepper jack cheeses, enhanced by simple spices and a moist, tender texture.
Ingredients
Vegetables and Aromatics
- 8 fresh poblano peppers
- ½ cup yellow onion (finely diced)
- 2 cloves garlic (pressed or minced)
Dairy
- 6 large eggs
- ½ cup whole milk
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded pepper jack cheese (or cheddar for less heat)
Dry Ingredients
- ⅓ cup all purpose flour (scooped)
- ½ teaspoon baking powder
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Other
- 1 teaspoon neutral oil (such as canola)
Instructions
- Char and Peel Poblanos: Place the poblano peppers on a sheet pan and broil on high, rotating frequently until all sides are charred and blistered. Transfer the peppers to a bowl and cover tightly with plastic wrap, allowing them to steam for 10 minutes. This makes peeling easier.
- Prepare Poblanos: Using a paper towel, peel off the skins and blot excess moisture. Cut each pepper lengthwise into two strips, discarding stems and seeds. Pat dry thoroughly to prevent excess moisture in the casserole.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray to prevent sticking.
- Sauté Onions and Garlic: Heat the neutral oil in a medium skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for an additional 30 seconds. Remove from heat.
- Assemble Layers: Arrange half of the poblano strips evenly on the bottom of the prepared baking dish. Sprinkle with half the shredded cheeses and half the onion mixture. Repeat the layering with the remaining poblanos, cheeses, and onions.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, whole milk, flour, baking powder, ground cumin, kosher salt, and black pepper until smooth and fully combined.
- Pour Egg Mixture and Bake: Pour the egg batter evenly over the layered casserole. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is golden brown and slightly puffed.
- Rest and Serve: Allow the casserole to rest for 10 minutes after baking to set properly. Slice and serve warm, optionally accompanied by sour cream, salsa, lime wedges, and chopped cilantro.
Notes
- For milder heat, substitute pepper jack cheese with cheddar cheese.
- Make sure to blot the roasted poblanos dry to prevent a soggy casserole.
- This casserole can be reheated the next day and makes excellent leftovers.
- Add a dollop of sour cream or a squeeze of lime for enhanced flavor and brightness.
- Use freshly cracked black pepper for the best aromatic flavor.
- Leftover casseroles can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican