Description
This Chile Relleno Casserole boasts irresistible flavor with roasted poblano peppers, creamy Monterey Jack cheese, and simple prep—perfect for a quick dinner or cozy gathering!
Ingredients
Scale
- 4 large Poblano Peppers
- 2 cups shredded Monterey Jack Cheese
- 6 large Eggs
- 1 cup Whole Milk
- 1/2 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Instructions
- Preheat oven to 375°F (190°C) and roast poblano peppers until blistered.
- Place roasted peppers in a bowl, cover to steam for 10 minutes, then peel and chop.
- Mix flour, baking powder, garlic powder, onion powder, oregano, salt, and black pepper in a bowl.
- Whisk eggs and milk in a large bowl until smooth and frothy.
- Combine dry ingredients with wet, then fold in chopped peppers and 3 cups shredded cheese.
- Pour mixture into a greased 9×13-inch baking dish and top with remaining cheese.
- Bake for 25–30 minutes until golden and bubbly, then let rest before serving.
Notes
For a gluten-free option, substitute all-purpose flour with almond flour.
Room temperature eggs will mix more easily and create fluffier texture.
Add jalapeños for an extra kick if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg