🌶️ Chile Relleno Casserole 🌶️
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📋 Ingredients:
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🌶️ 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
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📝 Instructions:
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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. 🍴⏲️
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📌Notes:
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✔️ 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. 🥘
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Prep Time: 5 minutes | Cook Time: 55 minutes | Total Time: 1 hour
Kcal: 383 | Servings: 4
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#chilerelleno #casserole #mexicanfood #easyrecipes #dinner #brunch #meatless #vegetarian #cheesy #spicy