👩🍳 Step-by-Step Instructions
1. Roast and Prep the Peppers
If you’re not using pre-roasted poblanos, roast fresh peppers over an open flame or under the broiler until blistered. Place them in a covered bowl for 10 minutes to steam, then peel off the skins, remove the seeds, and slice them open.
2. Layer the Casserole
Preheat oven to 350°F (175°C).
Lightly grease a 9x13-inch baking dish.
Spread half of the roasted peppers in the bottom of the dish.
Sprinkle a generous layer of cheese.
Repeat with the remaining peppers and cheese to create layers.
3. Make the Egg Mixture
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and seasonings until smooth. This mixture forms the custardy base of the casserole.
4. Bake
Pour the egg mixture evenly over the peppers and cheese.
Bake uncovered for 35–40 minutes, or until the top is puffed, golden, and set in the middle.
5. Add Sauce (Optional)
If desired, warm enchilada or tomato sauce and pour it over the baked casserole before serving for extra flavor.
🌮 Serving Suggestions
Breakfast Style: Serve with scrambled eggs, salsa, and warm tortillas.
Dinner Style: Pair with Mexican rice, refried beans, and guacamole.
Spicy Kick: Add jalapeños or a dash of hot sauce to the egg mixture for more heat.
✨ Why You’ll Love It
The Chile Relleno Casserole keeps all the beloved flavors of the classic dish—roasted peppers, melted cheese, and savory egg custard—while making it simple enough for any home cook. No frying, no complicated batter, just layers of flavor baked into one comforting dish.
It’s proof that sometimes, a shortcut doesn’t mean compromise—it means you get to enjoy your favorite meal more often!
