The BEST Chile Relleno Casserole (Easy To Prep In 10 Minutes)
This chile relleno casserole recipe is a super satisfying, hearty dish that your family is guaranteed to love down to the last bite. It combines roasted poblano peppers with savory monterey jack cheese and a rich egg mixture that's loaded with spices. And the best part is that you can prepare this casserole in just 10 minutes!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Casserole
Ingredients
4-6 red poblano peppers, roasted, peeled and seeded
3 cups shredded Monterey cheese
6 eggs
1/3 cup milk of your choice
¼ cup all-purpose flour
¾ tsp baking powder
Salt and pepper, to taste
¼ tsp red paprika powder
Instructions
- Preheat oven to 350°F (180°C).
- Grease an 8-inch casserole dish with cooking spray.
- Mix milk with flour, baking powder, red paprika, salt, and pepper in a bowl. Add eggs and beat until well combined.
- Place half the peppers on the bottom of the baking dish, opening them, so they’re flat.
- Top the peppers with 1/3 of the shredded cheese.
- Add the second layer of peppers and top with another 1/3 of the cheese.
- Pour the egg mixture on top and top with the remaining cheese.
- Bake the casserole for 30 minutes or until golden brown.
- Cool the casserole for 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 514
- Fat: 32
- Carbohydrates: 23
- Fiber: 6
- Protein: 32
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Find it online: https://imhungryforthat.com/chile-relleno-casserole/