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If you love comfort food with a bit of a kick, this Chile Relleno Casserole is a must-try. Imagine layers of smoky poblano peppers and gooey cheese, all brought together with a savory egg mixture. It's a simple yet satisfying dish that’s perfect for any meal. Let’s dive in and make something delicious!
The name of the recipe: Chile Relleno Casserole Recipe
Ingredients:
- 6 roasted and peeled poblano peppers
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 4 beaten eggs
- 1 cup milk
- 1/2 cup flour
- 1 tsp salt
Instructions:
- Preheat oven to 350°F (175°C).
- Layer roasted and peeled poblano peppers in a baking dish.
- Sprinkle shredded cheddar and monterey jack cheese over the peppers.
- In a mixing bowl, combine beaten eggs, milk, flour, and salt. Pour over the cheese and peppers.
- Bake in the preheated oven for 45 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
What You Will Need
What you will need to make chile relleno casserole
Roasted and peeled poblano peppers: These provide a smoky, mild heat and are the base of the casserole, adding essential flavor and texture.
Shredded cheddar cheese: Adds a rich, sharp flavor that complements the mild heat of the peppers, creating a gooey, delicious layer.
Shredded monterey jack cheese: Offers a creamy, mild taste that balances the sharper cheddar, enhancing the overall cheesy goodness.
Beaten eggs: Acts as a binding agent, holding the casserole together while adding a fluffy, light texture.
Milk: Provides moisture and helps create a custard-like consistency, making the casserole creamy and smooth.
Flour: Thickens the egg mixture, ensuring the casserole sets properly and has a firm, sliceable texture.
Tools and Instruments Required
What tools/instruments will be needed to make Chile Relleno Casserole Recipe
- Baking dish: Holds the layers of peppers and cheese, ensuring even cooking and a cohesive casserole.
- Mixing bowl: Combines eggs, milk, flour, and salt into a smooth mixture for pouring over the casserole.
- Whisk: Blends the egg mixture thoroughly, preventing lumps and ensuring a consistent texture.
- Oven: Bakes the casserole to perfection, creating a golden top and setting the dish properly.
Chile Relleno Casserole Recipe
Ingredients:
Main Ingredients
- 6 Poblano Peppers roasted and peeled
- 2 cups Cheddar Cheese shredded
- 1 cup Monterey Jack Cheese shredded
- 4 Eggs beaten
- 1 cup Milk
- 1/2 cup Flour
- 1 tsp Salt
Instructions:
- Preheat oven to 350°F (175°C).
- Layer roasted and peeled poblano peppers in a baking dish.
- Sprinkle shredded cheddar and Monterey Jack cheese over the peppers.
- In a mixing bowl, combine beaten eggs, milk, flour, and salt. Pour over the cheese and peppers.
- Bake in the preheated oven for 45 minutes, or until the top is golden and the casserole is set.
- Let it cool for a few minutes before serving.
Notes:
Read more: Anaheim Chile Relleno Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Roast and peel poblano peppers.
- Assemble casserole up to the baking step.
- Cover tightly with plastic wrap or foil.
- Store in fridge for up to 24 hours.
Freezing Instructions
- Assemble casserole without baking.
- Wrap tightly with plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw in fridge overnight before baking.
- Bake as directed, adding 10-15 minutes if needed.
Roasting poblano peppers over an open flame adds a smoky flavor that elevates the casserole to another level.
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