Chilies Rellenos Casserole
Transform your weeknight dinner routine with this irresistible Chilies Rellenos Casserole, a comforting, family-friendly twist on the classic Mexican dish. Featuring smoky, roasted poblano peppers layered with gooey Monterey Jack and Cheddar cheeses, this baked casserole is brought together with a savory, spiced egg custard infused with cumin and garlic powder. Ready in just an hour, this dish eliminates the need for frying while delivering all the flavor of traditional stuffed chilies. Perfect for serving with fresh salsa, sour cream, or a sprinkle of cilantro, this recipe is an easy yet impressive choice for anyone craving bold and cheesy Tex-Mex flavors. Whether you're hosting a casual dinner or meal-prepping leftovers, this casserole is a crowd-pleaser you’ll make time and time again!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 whole Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded Cheddar cheese
- 4 whole Large eggs
- 1.5 cups Whole milk
- 3 tablespoons All-purpose flour
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0 as needed Cooking spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
Step 2
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered on all sides. Transfer them to a plastic bag or cover with a clean kitchen towel and let them steam for 10 minutes.
Step 3
Peel off the charred skins from the peppers, remove the seeds, and slice them open to flatten. Set aside.
Step 4
In a medium mixing bowl, whisk together the eggs, milk, flour, cumin, garlic powder, salt, and black pepper until smooth. Set aside.
Step 5
Layer half of the roasted poblano peppers in the prepared baking dish. Sprinkle half of the shredded Monterey Jack and Cheddar cheeses over the peppers.
Step 6
Repeat with the remaining poblano peppers and cheese to create a second layer.
Step 7
Pour the egg mixture over the layered peppers and cheese, ensuring it is evenly distributed.
Step 8
Place the casserole in the preheated oven and bake uncovered for 35–40 minutes, or until the egg mixture is set and the top is golden brown.
Step 9
Remove from the oven and let the casserole cool for 5–10 minutes before slicing and serving.
Step 10
Garnish with fresh cilantro, sour cream, or salsa if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1536.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2003.7 |
| Total Fat 135.4g | 0% |
| Saturated Fat 77.7g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1109.0mg | 0% |
| Sodium 5029.2mg | 0% |
| Total Carbohydrate 90.2g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 42.9g | |
| Protein 129.3g | 0% |
| Vitamin D 369.0IU | 0% |
| Calcium 3061.4mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 2697.5mg | 0% |
Source of Calories