Poblano Casserole (Chile Relleno Casserole)
Servings: 8 Servings
Ingredients
- 8 poblano peppers washed and dried
- 1 tablespoon canola oil or other neutral tasting oil
- 5 large eggs
- ½ cup milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 ounces Monterey jack cheese cut into 1 ounce pieces
- 4 ounces Monterey jack cheese shredded
Instructions
- Preheat the oven to 425°F, and line a baking sheet with aluminum foil. Place the peppers on the baking sheet and drizzle with oil. Rub the oil evenly over peppers then transfer the pan to the oven.8 poblano peppers, 1 tablespoon canola oil
- Cook the poblanos for 25 to 30 minutes, turning occasionally. The skins should blister and blacken.
- While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking powder, and salt. Set aside.5 large eggs, ½ cup milk, ½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Remove the peppers from the oven, and reduce the oven to 350°F. Allow the peppers to cool until they’re easy to handle, then peel away the skins and discard. Cut off the stems and tops, and remove the seeds and membranes.
- Place a 1 ounce piece of cheese into each poblano. Lay the poblanos in a single layer in an 11x7-inch or 9x13-inch baking dish. Pour the egg mixture over the peppers. Top with remaining 4 ounces of shredded Monterey jack cheese.8 ounces Monterey jack cheese, 4 ounces Monterey jack cheese
- Bake for 30 minutes or until the top is golden brown and the center is set. Remove from the oven and serve with sour cream or salsa if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ⅛ of the chile relleno casserole. Actual calories will vary.
- Roast the peppers however you'd like (grill, broiler, etc.). After they've blistered nicely, drop them into a paper bag to steam until they're easy to handle. Once they've cooled a bit, carefully peel and remove the seeds.
Nutrition Facts
Poblano Casserole (Chile Relleno Casserole)
Serving Size
1 slice
Amount per Serving
Calories
275
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
45
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
142
mg
47
%
Sodium
450
mg
19
%
Potassium
362
mg
10
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
16
g
32
%
Vitamin A
941
IU
19
%
Vitamin C
96
mg
116
%
Calcium
386
mg
39
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
