Description
This Poblano Casserole is a delightful twist on traditional chile rellenos, combining roasted poblano peppers with gooey cheese in a light egg batter.
Ingredients
Scale
- 4 Poblano peppers – roasted, peeled, and seeded for smoky flavor.
- 1 tablespoon oil – neutral-tasting, like canola for roasting.
- 4 eggs & 1 cup milk – form the base for a fluffy, golden batter.
- 1 cup all-purpose flour – for structure in the egg mixture.
- 1 tablespoon baking powder – for lift in the egg mixture.
- ½ teaspoon salt – to enhance flavors.
- 8 ounces Monterey Jack cheese – mild and melty; substitute with cheddar or mozzarella if desired.
- Optional toppings – sour cream, salsa, or enchilada sauce.
Instructions
- Start by preheating your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup. Place the poblanos on the sheet, drizzle them with neutral oil, and coat them evenly. Roast in the oven for about 25 to 30 minutes, turning the peppers occasionally. You’ll know they’re ready when their skins are blistered and slightly charred. Once roasted, take them out and let them cool slightly before handling.
- While your peppers are roasting, it’s the perfect time to prepare the egg batter. In a medium mixing bowl, whisk together the eggs and milk until well combined. Then, gently fold in the flour, baking powder, and salt. Your goal is a smooth batter, so make sure there are no lumps. This fluffy mixture will provide the perfect lift and texture to your casserole.
- Once your roasted poblanos are cool enough to handle, it’s time to peel them. Carefully remove the skins, as they should come off easily, and then cut the stems away. Slice the peppers open to remove the seeds and membranes—this is crucial for reducing bitterness. Place a generous 1-ounce piece of cheese inside each pepper and arrange them snugly in a greased baking dish.
- With your peppers nestled comfortably in the baking dish, it’s time to pour the egg batter over them. Make sure the batter seeps into every nook and cranny. For an added cheesy delight, sprinkle any remaining shredded cheese over the top. This will create a perfectly melty crust once baked.
- Finally, reduce the oven temperature to 350°F (175°C) and bake the casserole uncovered for approximately 30 minutes. You’re looking for a beautiful golden brown color on top, and the center should be set but still soft. After baking, let it rest for about five minutes before serving to allow the flavors to meld.
Notes
This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. It also freezes well when stored properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 300 per serving
- Sodium: 350 mg
- Protein: 15 g