We are blessed with a long growing season here in northern California. When I made one last harvest of my garden before putting it to bed for the winter I was pleasantly surprised with a plethora of peppers. One last big harvest before the temperatures dropped and the frost set in. They sat on my counter for several days while I figured out how I could use them all up. A big harvest from your home garden is a very good problem to have indeed.
I used the spicy Habeneros, Jalapeño’s, and Thai Chili peppers to make some homemade hot sauce. My “Fire Breathing Dragon” Hot Sauce has become legend around here. The hubs reaches for it all the time. It’s delicious on literally EVERYTHING! No more store bought hot sauce at our house. You’re going to be surprised how easy it is to make your own hot sauce; it calls for only three inexpensive common ingredients!
I pickled the Pepperoncini peppers using this Quick Pickling Method To Easily Preserve Pepperoncini Peppers. I’ll be serving them up on all my Charcuterie boards. Spicy, vinegary, and crunchy, DELISH! Makes a lovely, thoughtful gift to give a hostess.
The sweet Italian red peppers were sliced and tossed into salads and the Poblano peppers were used to make this creamy, cheesy, savory, Mexican inspired, easy to make casserole. We love us some good Mexican food around here!
Start by setting up the oven. Position top oven rack to the highest position beneath the heating element. Set oven temperature to broil, then line a cookie sheet with foil for easy clean up.
Wash peppers under cold running water and pat dry with paper towels. Place peppers on prepared cookie sheet.
Place peppers in the oven under the broiler and roast them for 10-15 minutes or until their skins are charred and blistered.
Flip peppers over and roast for another 10-15 minutes or until skin on the second side is charred and blistered.
Remove charred peppers from the oven. Use tongs to transfer peppers into a paper bag. Seal the bag and leave the peppers to steam for 10-15 minutes.
Remove peppers from the paper bag and peel off the charred papery outer skin and discard.
Slice open peppers, remove the seeds and discard the stems. Set aside.
Reposition oven rack back to the center of the oven and preheat to 350℉.
Shred Pepper Jack cheese and Cheddar cheese. Be sure to shred the cheese yourself. We want a melty, creamy, cheesy casserole. The pre-shredded packaged kind may be convenient but it doesn’t melt nearly as well.
Spray an oven safe casserole dish with non-stick cooking spray. Arrange half the peppers in the bottom the casserole dish in an even layer.
Top with a layer of ½ the shredded Pepper Jack cheese and ½ the shredded Cheddar cheese.
Repeat layers using up the remaining Poblano peppers and shredded cheeses.
In a mixing bowl, whisk together milk, eggs, flour, garlic powder, onion powder, baking powder, salt and pepper. Whisk until there are no more lumps in the batter.
Pour this mixture evenly over the cheese and peppers in the casserole dish.
Baker for 45 minutes until golden brown along the edges and the center no longer jiggles when dish is shaken.
Cool for 10 minutes to allow the casserole to set up before slicing it. Serve topped with sour cream, salsa and garnish with fresh cilantro if desired.
This was a surprisingly delicious Mexican meal. Overall it’s a very mild dish with just a pleasant touch of heat from the Pepper Jack cheese. It’s a great way to use up a plethora of Poblanos and it’s a pretty straight forward recipe that’s easy to pull off even if you’re new to cooking. Prepping the peppers is the hardest part but it’s actually very easy to do. I served this casserole with a crisp green salad and The Best Restaurant Style Spanish Rice to round out the meal.
Chile Rellenos Casserole
Equipment
- Oven safe casserole dish.
Ingredients
- 7 large Poblano peppers
- 1½ cups whole milk
- 5 large eggs
- 1½ cups Pepper Jack cheese, shredded
- 1½ cups Cheddar cheese, shredded
- ¼ cup flour
- 1 tsp baking powder
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper, to taste
- sour cream, to serve
- salsa or hot sauce, to serve
- fresh Cilantro, to garnish
Instructions
- Position oven rack to highest position beneath heating element.
- Set oven temperature to broil.
- Wash peppers under cold running water and pat dry with paper towels.
- Place peppers on a cookie sheet.
- Place in the oven under the broiler and roast for 10-15 minutes or until skin is charred and blistered.
- Flip peppers over and roast for another 10-15 minutes or until skin on the second side is charred and blistered.
- Remove peppers from oven. See tongs to transfer peppers into a paper bag.
- Seal the bag and leave peppers to steam for 10 minutes.
- Remove peppers and peel off the charred papery outer skin and discard.
- Slice open peppers and remove seeds and discard stems. Set aside.
- Reposition oven rack to center of the oven and preheat to 350℉.
- Arrange half the Poblano peppers in the bottom the casserole dish.
- Top with ½ the shredded Pepper Jack cheese and ½ the shredded Cheddar cheese.
- Repeat layers using up the remaining Poblano peppers and shredded cheeses.
- In a mixing bowl, whisk together milk, eggs, flour, baking powder, onion powder, garlic powder, salt and pepper.
- Pour the mixture evenly over the cheese and peppers in the casserole dish.
- Baker for 45 minutes until golden brown along the edges and center no longer jiggles when dish is shaken.
- Cool for 10 minutes before slicing.
- Serve topped with sour cream, salsa and garnish with fresh cilantro.
Did You Make This?
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