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chile-relleno-casserole-recipe

Chile Relleno Casserole Recipe

A delicious and easy-to-make casserole version of the classic Chile Relleno.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

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:

For a spicier version, add some chopped jalapeños.

Nutrition value:

Calories: 350kcalCarbohydrates: 10gProtein: 18gFat: 26gSaturated Fat: 15gCholesterol: 160mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 400mgIron: 2mg

Keywords:

Keyword Casserole, Chile Relleno
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