🌶️ Chile Relleno Casserole 🌶️ 📋 Ingredients: 🌶️ 4-6 poblano peppers 🫒 1 tablespoon olive oil 🧂 Salt & pepper 🧀 2 cups shredded Monterey Jack cheese 🥚 4 whole large eggs 🥛 1/2 cup skim milk 🌾 1/3 cup all-purpose flour 🧁 1/2 teaspoon baking powder 🌶️ 1/2 teaspoon paprika 🌶️ 1/2 teaspoon chili powder 🧄 1/2 teaspoon garlic powder 🧂 1/2 teaspoon salt ⚫ 1/4 teaspoon black pepper 📝 Instructions: 1️⃣ Preheat oven to 425º F. 🌡️ 2️⃣ Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. 🌶️🫒🧂 3️⃣ Bake for about 25 minutes until the peppers start to char and blister. 🌶️🔥 4️⃣ Remove from oven and place peppers in a large bowl covered with plastic wrap for about 15 minutes. 🌶️🛑 5️⃣ Once cool, cut off the stem, remove seeds, and peel off the skin. 🌶️✂️ 6️⃣ Preheat oven to 350º F. 🌡️ 7️⃣ Spray a 9-inch baking dish with non-stick spray. 🛑 8️⃣ Arrange a single layer of roasted peppers in the bottom of the dish. 🌶️ 9️⃣ Top with half of the cheese, then repeat with the rest of the peppers and cheese. 🧀 🔟 In a bowl, whisk together eggs, milk, flour, baking powder, and seasonings. 🥚🥛🌾🧁🌶️🧄🧂⚫ 1️⃣1️⃣ Pour egg mixture evenly over the casserole. 🥚🥛 1️⃣2️⃣ Bake for about 30 minutes until the eggs are puffed up, the edges are golden, and the center is set. 🌡️🍳 1️⃣3️⃣ Remove from oven and let set for 5 minutes before slicing to serve. 🍴⏲️ 📌Notes: ✔️ For a shortcut, replace the peppers with 3 cans of roasted whole green chilies. 🌶️ ✔️ You can double the recipe to feed a crowd using a 13×9 inch baking dish. 🥘 Prep Time: 5 minutes | Cook Time: 55 minutes | Total Time: 1 hour Kcal: 383 | Servings: 4 #chilerelleno #casserole #mexicanfood #easyrecipes #dinner #brunch #meatless #vegetarian #cheesy #spicy
