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Chile Relleno Casserole

Freshly prepared Chile Relleno Casserole on white plate
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Chile Relleno Casserole is a comforting Mexican-inspired baked dish combining roasted poblano peppers, cheese, and a savory tomato sauce for a hearty and flavorful meal.

Ingredients

Scale
  • 4 large poblano peppers, roasted and peeled
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1 cup milk
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Roast the poblano peppers over an open flame or under the broiler until charred on all sides. Place in a covered bowl to steam for 10 minutes, then peel off the skins, remove seeds, and chop roughly.
  3. In a skillet, heat the vegetable oil over medium heat. Add onions and garlic, sauté until softened.
  4. Add diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5 minutes until the mixture thickens slightly. Remove from heat.
  5. In a mixing bowl, whisk together eggs and milk. Stir in the roasted peppers, tomato mixture, and half of the shredded cheeses.
  6. Pour the mixture into a greased casserole dish. Sprinkle the remaining cheese evenly on top.
  7. Bake for 25-30 minutes, or until the casserole is set and top is golden brown.
  8. Remove from oven, garnish with fresh cilantro if desired, and let cool slightly before serving.

Notes

For extra flavor, serve with a drizzle of crema or a side of fresh salsa and warm corn tortillas.

Find it online: https://mommiesmore.com/chile-relleno-casserole/