Chile Rellenos Casserole
Savory Poblano peppers topped with Pepper Jack and Cheddar cheeses and baked in a egg batter produces this delectable Mexican inspired casserole the whole family will love.
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.