The Chile Rellenos Casserole offers a mouthwatering blend of robust chiles mingling with a lush, cheesy concoction. This dish brings the essence of the iconic chile rellenos to your table but spares you the time-consuming steps of stuffing and frying each pepper. Although the roots of this casserole remain shrouded in mystery, chile rellenos themselves trace back to the days of Spanish colonial Mexico. The fusion of fire-roasted chiles and a sumptuous filling ensures this dish remains a hit at any gathering.
Complement your main dish with these pairing ideas for an elevated meal experience:
Elevate the dish by pairing it with traditional Mexican rice and smooth refried beans.
A crisp salad featuring avocados, corn, and juicy tomatoes, crowned with a zesty lime dressing, adds a splash of freshness to the plate.
For an extra layer of flavor and luxury, a spoonful of sour cream or a cascade of your chosen salsa, be it roasted tomato or zesty tomatillo, goes a long way.
Ingredients:
7 robust poblano peppers
1.5 cups milk
5 large eggs
2 cups freshly shredded Monterey Jack cheese (keep divided)
1 cup freshly shredded cheddar cheese (keep divided)
3 tablespoons all-purpose flour
1 teaspoon baking powder
A pinch each of garlic and onion powders
Salt and pepper, adjusted to your liking
Instructions:
Broiling the Peppers: Preheat your broiler and adjust the oven rack to about 6 inches from the heat source. Prep a baking sheet by lining it with aluminum foil.
Lay the poblano peppers evenly on the sheet, letting them roast under the broiler for 10-15 minutes. You’re looking for the skins to achieve a nice char.
Once done, transfer the peppers to a sealed bag, allowing them to steam for about 10 minutes. After steaming, peel off their skins, and proceed to deseed and remove their stems.
Layering and Baking: Heat your oven up to 350°F (175°C). Grab a 3-quart casserole dish and grease it to ensure nothing sticks.
Place half of your prepared chiles at the base of the dish. Sprinkle 1 cup of the Monterey Jack cheese followed by 1/2 cup of the cheddar. Lay down the next layer of chiles, and then top them off with the remaining cheese.
In a separate bowl, whisk together the eggs, milk, flour, baking powder, onion and garlic powders, salt, and pepper. Once smoothly combined, pour this mixture over your layered chiles and cheese.
Place the casserole dish in the oven and let it bake for approximately 45 minutes. You’re looking for a beautiful golden hue on the top.
Once baked, allow the casserole to cool down a bit before carving out slices. Dish out squares and garnish with dollops of sour cream, a drizzle of your favorite salsa, and a sprinkle of fresh cilantro. Enjoy!
