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If you're craving something warm, cheesy, and packed with flavor, this Chile Rellenos Casserole is your go-to dish. Imagine layers of smoky poblano peppers smothered in gooey cheddar and monterey jack cheese, all brought together with a rich, savory egg mixture. It's a comforting meal that’s perfect for any night of the week. Let's dive in and get cooking!
The name of the recipe: Chile Rellenos 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 cup flour
- 1 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Layer the roasted and peeled poblano peppers in a baking dish.
- Sprinkle the shredded cheddar and monterey jack cheese over the peppers.
- In a mixing bowl, combine the beaten eggs, milk, flour, and salt. Mix well.
- Pour the egg mixture over the peppers and cheese in the baking dish.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Chile Relleno Casserole Recipe
What you will need to make chile rellenos casserole
- Poblano peppers: Roasted and peeled, these peppers provide a smoky, mild heat that forms the base of the casserole.
- Cheddar cheese: Adds a sharp, tangy flavor and melts beautifully, creating a gooey, delicious layer.
- Monterey jack cheese: Offers a creamy, mild taste that complements the cheddar, enhancing the overall cheesiness.
- Eggs: Bind the ingredients together, giving the casserole structure and a rich, custard-like texture.
- Milk: Helps create a smooth, creamy mixture that blends the eggs and flour seamlessly.
- Flour: Thickens the egg mixture, ensuring the casserole sets properly and has a firm texture.
Essential Tools and Instruments
What tools/instruments will be needed to make Chile Rellenos Casserole Recipe
- Baking dish: Holds the layers of peppers, cheese, and egg mixture, ensuring even cooking and a cohesive casserole.
- Mixing bowl: Essential for combining eggs, milk, flour, and salt into a smooth mixture.
- Whisk: Helps blend the egg mixture thoroughly, preventing lumps and ensuring a consistent texture.
- Oven: Bakes the casserole, melding flavors and setting the dish to a golden brown perfection.
- Knife: Useful for slicing roasted peppers and shredding cheese if not pre-shredded.
Chile Rellenos Casserole Recipe
A delicious and easy-to-make casserole version of the classic Chile Rellenos.
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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 cup Flour
- 1 tsp Salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Layer the roasted and peeled poblano peppers in a baking dish.
- Sprinkle the shredded cheddar and Monterey Jack cheese over the peppers.
- In a mixing bowl, combine the beaten eggs, milk, flour, and salt. Mix well.
- Pour the egg mixture over the peppers and cheese in the baking dish.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add some cooked ground beef or chicken for a heartier version.
Read more: Anaheim Chile Relleno Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 18gFat: 25gSaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Roast and peel the poblano peppers.
- Layer peppers and cheese in the baking dish.
- Mix the egg mixture and pour over the peppers and cheese.
- Cover with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, preheat oven and follow baking instructions.
Freezing Instructions
- Assemble the casserole as directed but do not bake.
- Wrap the dish tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Preheat oven and bake as directed, adding 10-15 minutes to the baking time if needed.
Using roasted poblano peppers instead of raw ones adds a smoky depth to the casserole that enhances the overall flavor.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, feel free to substitute with your favorite cheese.
How do I roast the poblano peppers?
Place them under a broiler until the skin blisters, then peel.
Can I make this casserole ahead of time?
Yes, prepare it and refrigerate, then bake when ready.
Is this dish spicy?
It has a mild heat, but you can adjust by adding more or fewer peppers.
Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months.
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