Recipe Of Chili Relleno Casserole


Fresh poblano peppers, olive oil, eggs, milk, flour, paprika, garlic powder, onion powder, salt, pepper, baking powder, Monterey cheese, cheddar cheese, cooking spray, sour cream.


Start by placing poblano peppers on a foil-lined baking sheet. Brush peppers with olive oil and broil in the oven until the skin is blistered and charred. Remove and steam in a Ziploc bag for 10 minutes. Peel skin, remove seeds.

Recipe Step 1

In a bowl, whisk together eggs and milk. In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and baking powder. Slowly add the flour mixture to the egg mixture while whisking.

Recipe Step 2

Grease a 9 x 9 baking dish. Place half of the roasted peppers at the bottom. Pour half of the batter over the peppers. Sprinkle Monterey and cheddar cheese over the batter. Add the remaining roasted peppers on top.

Recipe Step 3

Pour the remaining egg mixture over the peppers. Sprinkle more shredded cheese on top. Bake until golden brown and set. Allow the casserole to rest for about ten minutes.

Recipe Step 4

Chile Relleno Casserole is a delicious Mexican-inspired dish capturing traditional flavors in an easy-to-make form. Top slices with sour cream when serving.

Recipe Step 5

Savor the delightful Chili Relleno Casserole, a comforting Mexican-inspired dish that simplifies the preparation while maintaining the delicious flavors.

Final Step

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