Recipe Directions
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
- Place the poblano peppers on a baking sheet and roast them in the preheated oven for 20-25 minutes, or until the skins are blistered and charred, turning occasionally to ensure even roasting. Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with a clean kitchen towel and let the peppers steam for 10 minutes.
- While the peppers are steaming, prepare the cheese filling. In a mixing bowl, combine the shredded Monterey Jack and Cheddar cheeses. Set aside.
- In a separate bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth and well combined.
- Once the peppers have steamed, carefully peel off the charred skins and discard them. Make a lengthwise slit in each pepper and remove the seeds and membranes, being careful not to tear the peppers.
- Stuff each pepper with the cheese mixture, dividing it evenly among the peppers. Place the stuffed peppers in the prepared baking dish.
- In a blender or food processor, combine the diced tomatoes, diced green chiles, minced garlic, ground cumin, and chili powder. Blend until smooth.
- Pour the tomato sauce over the stuffed peppers in the baking dish, covering them evenly.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Kitchen Equipment Needed
To make Chile Relleno Casserole, you’ll need the following kitchen equipment:
- Baking sheet
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Blender or food processor
Leftover Storage
If you have any leftover Chile Relleno Casserole, store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through, or place the casserole in a preheated oven until warmed to your liking.
Serving Suggestions
Chile Relleno Casserole is delicious served on its own as a main course, but you can also pair it with your favorite Mexican side dishes for a complete meal. Serve it with rice, beans, and warm tortillas for a traditional Mexican feast, or add a side salad for a lighter option. For an extra burst of flavor, drizzle the casserole with hot sauce or sprinkle with chopped fresh jalapeños before serving.
