Baked Chile Rellenos Casserole with Cheese and Peppers (Print version)

Roasted poblano peppers layered with Monterey Jack, cheddar, and a tender egg custard for a cozy baked chile rellenos casserole.

# Ingredients:

For the roasted peppers

01 - 6 large poblano peppers, about 1 1/2 lb (680 g)
02 - 1 teaspoon neutral oil or nonstick cooking spray, for the baking dish

For the cheese layers

03 - 2 cups (225 g) freshly shredded Monterey Jack cheese, divided
04 - 1 cup (115 g) freshly shredded sharp cheddar cheese, divided

For the egg custard

05 - 5 large eggs
06 - 1 1/2 cups (360 ml) whole milk
07 - 3 tablespoons all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon garlic powder
12 - 1/4 teaspoon onion powder

For serving

13 - 1/2 cup salsa
14 - 1/2 cup sour cream
15 - 1/4 cup chopped fresh cilantro
16 - Lime wedges, optional

# Instructions:

01 - Set an oven rack about 6 inches from the broiler. Place poblanos on a foil-lined baking sheet and broil for 10-15 minutes, turning often, until blistered and dark on all sides.
02 - Transfer hot peppers to a covered bowl and let steam for 10 minutes. Peel away the loose skins, remove stems, and scrape out most of the seeds. Pat the peppers dry.
03 - Heat the oven to 350 F. Lightly grease a 9x13-inch or 3-quart baking dish.
04 - Arrange half the poblanos in the baking dish. Sprinkle with half the Monterey Jack and cheddar. Repeat with the remaining peppers and cheese.
05 - In a medium bowl, whisk eggs, milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth enough to pour.
06 - Pour the custard evenly over the casserole. Bake for 40-45 minutes, until puffed, golden, and set in the center.
07 - Let the casserole rest for 10 minutes before slicing. Serve warm with salsa, sour cream, cilantro, and lime wedges if using.

# Good to know:

01 - Roast and peel the poblanos up to 1 day ahead.
02 - Let the casserole rest before slicing for cleaner pieces.
03 - For more heat, use Pepper Jack or leave a few poblano seeds in the layers.

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