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Chile Relleno Casserole

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A comforting Chile Relleno Casserole that layers roasted poblano peppers, cheese, and a savory tomato sauce for an easy, flavorful Mexican-inspired dinner.

Ingredients

Scale
  • 4 large poblano peppers, roasted and peeled
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
  3. Add diced tomatoes, tomato sauce, cumin, chili powder, salt, and pepper. Simmer for 10 minutes.
  4. Remove skillet from heat and set sauce aside.
  5. Slice roasted poblano peppers into strips.
  6. In a mixing bowl, beat eggs with milk and flour until smooth.
  7. Layer half of the poblano peppers in a greased casserole dish.
  8. Top with half of the shredded cheeses, then half of the tomato sauce.
  9. Repeat layering with remaining peppers, cheeses, and sauce.
  10. Pour the egg mixture evenly over the casserole.
  11. Bake in preheated oven for 30-35 minutes or until set and golden on top.
  12. Garnish with fresh cilantro if desired and serve warm.

Notes

For extra spice, add chopped jalapeños or serve with a dollop of sour cream or guacamole.

Find it online: https://auntyspices.com/chile-relleno-casserole/