Description
Elevate your weeknight dinners with this Simple Chile Relleno Casserole. This dish combines the comforting flavors of traditional chile rellenos in a hassle-free casserole format. Featuring roasted chiles, a creamy cheese blend, and savory spices, it’s perfect for busy nights or entertaining guests. With minimal prep time and the ability to cater to various dietary preferences, this casserole is a delightful addition to your dinner rotation!
Ingredients
Scale
- 4 large poblano or Anaheim chiles
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Roast the chiles under a broiler until blistered, then steam in a plastic bag for 10 minutes. Peel, slice open, and remove seeds.
- In a bowl, whisk together eggs, milk, cumin, salt, and pepper until combined.
- Layer half of the roasted chiles in the baking dish and top with half of each cheese type. Pour half of the egg mixture over layers. Repeat with remaining ingredients.
- Bake for 30–35 minutes until set in the center and golden on top. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 220mg