Chile Relleno Casserole Recipe
A twist on a classic, this Mexican-inspired chile relleno casserole has just the right amount of spice and is packed with flavor!
Servings: 8
Ingredients
- 6 poblano chile peppers
- 8 ounces Monterey Jack cheese, shredded
- 3 eggs
- ¼ cup milk
- ⅔ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- toppings, if desired
Instructions
- Roast the chile peppers by broiling them in the oven until the skin is blackened.
- Add the chilis to a Ziploc and allow them to steam for 15 minutes.
- Preheat the oven to 450°F.
- Peel the blackened skin off of the peppers, then remove the seeds and chop the chilis into large pieces.
- Spray an 8x8 casserole dish with nonstick cooking spray. Spread the chili peppers in a single layer and sprinkle the cheese on top.
- In a medium-size bowl, combine the eggs, milk, cornmeal, baking powder, salt, and black pepper.
- Pour the egg mixture over the chilis and cheese and bake for 15-20 minutes until it is light golden brown on top.
- Serve immediately with your favorite salsa and any of your favorite toppings.
Video
Nutrition
Calories: 203kcal | Carbohydrates: 15g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 345mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 72mg | Calcium: 251mg | Iron: 1mg