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