Creamy Chile Relleno Casserole

Name: Creamy Chile Relleno Casserole
Total time: 45 min
Cuisine: Mexican
Ingredients: 8 –10 roasted green chiles (poblano or Anaheim), peeled and seeds removed; 3 cups shredded Monterey Jack cheese; 2 cups shredded cheddar cheese; 4 large eggs; 1 cup milk; 0.5 cup heavy cream; 0.5 tsp garlic powder; 0.5 tsp onion powder; to taste Salt; to taste Black pepper; Fresh cilantro, chopped

45m

Serves 1

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Creamy Chile Relleno Casserole

facebook.com

45m

Serves 1

Directions

1Preheat the oven to 375°F.
2Grease a 9x13-inch baking dish with butter or cooking spray.
3If not already roasted, char the chiles over an open flame, grill, or broiler until blistered on all sides.
4Transfer the chiles to a covered bowl or sealed bag and let them steam for 10 minutes.
5Peel away the charred skin, remove the seeds, and pat the chiles dry.
6Arrange half of the roasted chiles in an even layer on the bottom of the baking dish.
7Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
8Repeat with the remaining chiles and remaining cheese.
9In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
10Pour the egg mixture evenly over the layered chiles and cheese.
11Bake uncovered for 35–40 minutes, or until the casserole is puffed, golden brown, and set in the center.
12Remove from the oven and allow it to rest for 5–10 minutes before slicing.
13Garnish with fresh cilantro and serve warm.

Ingredients

8 –10 roasted green chiles (poblano or Anaheim), peeled and seeds removed
3 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 large eggs
1 cup milk
0.5 cup heavy cream
0.5 tsp garlic powder
0.5 tsp onion powder
to taste Salt
to taste Black pepper
Fresh cilantro, chopped

Equipment

9x13-inch baking dishbutter or cooking spraycovered bowl or sealed baglarge bowl

Creamy Chile Relleno Casserole

45m

Serves 1

facebook.com

Creamy Chile Relleno Casserole

facebook.com

45m

Serves 1

Directions

1Preheat the oven to 375°F.
2Grease a 9x13-inch baking dish with butter or cooking spray.
3If not already roasted, char the chiles over an open flame, grill, or broiler until blistered on all sides.
4Transfer the chiles to a covered bowl or sealed bag and let them steam for 10 minutes.
5Peel away the charred skin, remove the seeds, and pat the chiles dry.
6Arrange half of the roasted chiles in an even layer on the bottom of the baking dish.
7Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
8Repeat with the remaining chiles and remaining cheese.
9In a large bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
10Pour the egg mixture evenly over the layered chiles and cheese.
11Bake uncovered for 35–40 minutes, or until the casserole is puffed, golden brown, and set in the center.
12Remove from the oven and allow it to rest for 5–10 minutes before slicing.
13Garnish with fresh cilantro and serve warm.