Chile Rellenos Casserole

60 mins
Serves 1
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Directions

  1. 1Preheat the broiler and position the oven rack about 6 inches from the heat.
  2. 2Line a baking sheet with foil and place the poblano peppers on it.
  3. 3Broil for 10–15 minutes, turning occasionally, until skins are blistered and blackened.
  4. 4Transfer peppers to a plastic bag or covered bowl and let steam for 10 minutes.
  5. 5Peel off the skins, remove stems, discard seeds, and set peppers aside.
  6. 6Preheat the oven to 350°F.
  7. 7Lightly grease a 3-quart baking dish.
  8. 8Lay half of the roasted poblanos in a single layer in the dish.
  9. 9Sprinkle with 1 cup Monterey Jack and 1/2 cup cheddar cheese.
  10. 10Repeat with remaining peppers and remaining cheese.
  11. 11In a medium bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth.
  12. 12Pour the egg mixture evenly over the peppers and cheese.
  13. 13Bake for about 45 minutes, until golden on top and the center is set.
  14. 14Let rest for 5–10 minutes before slicing.
  15. 15Serve with sour cream, salsa, and fresh cilantro if desired.

Ingredients

  • 6 null large poblano peppers
  • 2 cups freshly shredded Monterey Jack cheese, divided
  • 1 cup freshly shredded cheddar cheese, divided
  • 5 null large eggs
  • 1.5 cups whole milk
  • 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • null Sour cream, for serving
  • null Salsa, for serving
  • null Fresh chopped cilantro, for serving

Equipment

baking sheetfoilplastic bagbowl3-quart baking dishmedium bowl