Julie's Easy Chile Relleno Casserole
Transform your weeknight dinners with Julie’s Easy Chile Relleno Casserole, a comforting baked dish that brings the bold flavors of classic chile rellenos to your table with minimal effort. This crowd-pleasing recipe layers tender, fire-roasted poblano peppers with gooey Monterey Jack and cheddar cheeses, a hint of mild green chiles, and a fluffy, savory custard made from eggs, milk, and a touch of seasoning. With just 20 minutes of prep time, this casserole is baked to golden, bubbly perfection in under an hour, making it an ideal choice for busy evenings or casual gatherings. Serve it warm alongside a crisp green salad, fluffy rice, or tortillas for an irresistible meal that’s gluten-friendly and bursting with Tex-Mex appeal.
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Ingredients
- 6 pieces Poblano peppers (roasted, peeled, and deseeded)
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 4 large Eggs
- 1.5 cups Whole milk
- 1 tablespoon All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 4-ounce can Canned diced green chiles (drained)
- 0 as needed Cooking spray or oil
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
Step 2
Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a bowl, cover with plastic wrap or a towel, and let them steam for 10 minutes. Peel the skins, remove the seeds, and cut the peppers into halves or strips.
Step 3
Layer the roasted poblano peppers evenly across the bottom of the prepared baking dish.
Step 4
Sprinkle half of the shredded Monterey Jack cheese and all of the canned diced green chiles (drained) over the peppers.
Step 5
In a mixing bowl, whisk together the eggs, whole milk, flour, baking powder, salt, and ground black pepper until smooth and well combined.
Step 6
Pour the egg mixture evenly over the peppers, cheese, and green chiles in the baking dish.
Step 7
Top with the remaining shredded Monterey Jack cheese and all of the cheddar cheese.
Step 8
Bake in the preheated oven for 35–40 minutes, or until the casserole is set, the cheese is melted, 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
Serve warm and enjoy as a main dish or side with a salad, rice, or warm tortillas.
Nutrition Facts
| Serving size | (1551.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2012.1 |
| Total Fat 136.9g | 0% |
| Saturated Fat 77.8g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 1109.0mg | 0% |
| Sodium 4362.2mg | 0% |
| Total Carbohydrate 79.5g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 40.3g | |
| Protein 129.8g | 0% |
| Vitamin D 373.0IU | 0% |
| Calcium 3037.6mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2528.6mg | 0% |
Source of Calories