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Chili Relleno Casserole

Chili Relleno Casserole Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 large poblano peppers
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 6 large eggs
  • 1 cup whole milk
  • ¼ cup all-purpose flour
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ½ cup mild red salsa or tomato sauce (optional)
  • Fresh cilantro, for serving

Method
 

  1. Char poblano peppers under broiler or over gas flame for 10 to 12 minutes, turning until skin is blackened. Steam in a covered bowl for 10 minutes, then rub off skin, remove seeds and stems, and slice into strips.
  2. Preheat oven to 375°F (190°C). Grease a 9×13‑inch baking dish. Layer half the pepper strips, 1 cup Monterey Jack, and ½ cup cheddar. Repeat with remaining peppers and cheeses.
  3. In a bowl, whisk eggs, milk, flour, salt, and pepper until mostly smooth. Pour evenly over the casserole. Dollop salsa on top and gently swirl, if using.
  4. Bake 35 to 40 minutes until puffed and golden. Rest 5 to 10 minutes, then garnish with cilantro, slice, and serve.

Notes

Let the casserole sit for at least 5 minutes after baking so the custard sets. If you slice it straight from the oven, the pieces may fall apart.