Description
Chile Relleno Casserole is a delightful, one-pan dish that brings together the robust flavors of roasted poblano peppers, creamy cheese, and savory spices. Perfect for family dinners or casual gatherings, this casserole is as visually stunning as it is delicious. With its colorful layers and cheesy goodness, it’s sure to become a favorite in your home.
Ingredients
Scale
- 4 fresh poblano peppers
- 2 cups shredded Monterey Jack cheese
- 6 large eggs
- 1 cup whole milk
- 1 medium onion, chopped
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Roast poblano peppers until charred; peel, seed, and chop them coarsely.
- Sauté chopped onion in oil until translucent.
- In a bowl, whisk eggs and milk; add cumin, salt, and pepper.
- Layer half of the roasted peppers, cheese, and onions in the baking dish; repeat layers.
- Pour egg mixture over layers and gently press down. Bake for 30-35 minutes until puffed and golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (175g)
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 180mg