Description
This flavorful Chile Relleno Casserole combines roasted poblanos, melted Monterey Jack cheese, and simple ingredients for a quick and comforting dish. Perfect for brunch or dinner!
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 6 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Roast poblano peppers for 20-25 minutes until blistered; let steam and peel.
- Chop roasted peppers into bite-sized pieces.
- Mix dry ingredients in a bowl: flour, baking powder, garlic powder, onion powder, oregano, salt, black pepper.
- In another bowl, whisk eggs and milk.
- Combine wet and dry ingredients; fold in cheese and chopped peppers.
- Pour mixture into baking dish, top with remaining cheese, and bake for 25-30 minutes until golden and set.
Notes
Use bell peppers for a milder flavor.
Can substitute with Cheddar cheese for a sharper taste.
Gluten-free flour can be used as a substitute for all-purpose flour.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg