Chile Rellenos Casserole Bake (Print Version)
Poblano peppers, cheeses, and egg baked for a flavorful, satisfying dish with a golden, fluffy finish.
# Ingredients:
→ Main Ingredients
01 -
6 to 8 large poblano peppers
→ Cheese Blend
02 -
2 cups freshly shredded Monterey Jack cheese, divided
03 -
1 cup freshly shredded cheddar cheese, divided
→ Egg Custard
04 -
5 large eggs
05 -
1.5 cups whole milk
06 -
3 tablespoons all-purpose flour
07 -
1 teaspoon baking powder
08 -
0.25 teaspoon onion powder
09 -
0.25 teaspoon garlic powder
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon black pepper
→ Serving Suggestions
12 -
sour cream, for garnish
13 -
salsa, for garnish
14 -
fresh chopped cilantro, for garnish
# Instructions:
01 -
Preheat broiler and position rack 15 cm from the heating element. Arrange poblano peppers on a foil-lined baking sheet. Broil for 10 to 15 minutes, rotating occasionally with tongs, until skins are blistered and blackened. Transfer peppers to a plastic bag or covered bowl; allow to steam for 10 minutes.
02 -
Peel charred skins from steamed peppers. Remove stems and discard seeds. Set prepared peppers aside.
03 -
Preheat oven to 175°C. Lightly coat a 2.8-litre baking dish with nonstick cooking spray.
04 -
Arrange half of the prepared poblano peppers in an even layer in the baking dish. Sprinkle with 1 cup Monterey Jack and 0.5 cup cheddar cheese. Repeat layering with remaining peppers and cheeses.
05 -
In a medium bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and thoroughly combined.
06 -
Pour egg mixture evenly over layered peppers and cheese. Bake for approximately 45 minutes, or until the surface is golden and the centre is set.
07 -
Allow casserole to rest for 5 to 10 minutes before slicing. Garnish with sour cream, salsa, and fresh chopped cilantro if desired.
# Notes:
01 -
For optimal flavor, char poblano peppers thoroughly but avoid burning the flesh. Removing all the seeds yields a milder result.