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Chile Relleno Casserole

PREP TIME
1h 35 min
YIELDS
6 - 8 servings

Love chile rellenos but can’t be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

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Ingredients

8
poblano peppers
8
Colby Jack cheese sticks (1 oz each) or 8 oz Colby Jack cheese, cut into 1-inch pieces
1 10-oz
can enchilada sauce
8
large eggs
1
cup grated Cheddar
1
cup whole milk
3
tbsp all-purpose flour
½
tsp baking powder
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Directions

Step 1

Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.

Step 2

Preheat the oven to 350ºF.

Step 3

Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.

Step 4

Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.

Step 5

Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

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My rating for Chile Relleno Casserole
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