An easy and delicious shortcut to a Mexican favorite! I love chili Rellenos, but they are complex and messy to make, but my chili Rellenos casserole has all the flavors I love in the traditional Mexican dish but in a quick and easy casserole. The most challenging part of this recipe (and it isn’t difficult at all) is roasting the chilis- however, it’s also the most important when it comes to flavor. The smoky, slightly hot poblanos give this dish its unique south-of-the-border taste. The egg mixture cooks up fluffy and golden and loaded with cheese. I love to top each square with some sour cream and salsa, but it’s also good plain. My chili Relleno casserole is the perfect shortcut to a traditional Mexican favorite.
Belle’s Chili Relleno Casserole
6-8 large poblano peppers
2 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
5 eggs
1 ½ cups whole milk
3 tablespoons flour
1 teaspoon baking powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
sour cream, salsa, and fresh cilantro, for serving (optional but recommended)
Preheat the broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred. Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds. Spray a 3-quart baking dish with cooking spray. Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. In a bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until well combined and no lumps of flour remain. Pour the mixture evenly over the cheese and chiles. Bake at 350 degrees for 45 minutes or until the eggs are set and golden around the edges. Let cool for 10 minutes before cutting into squares. Top with sour cream, salsa, and cilantro, if desired.
