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Cheesy Poblano Chili Relleno Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 70 reviews
  • Author: Bara
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Yield: 6 servings (1 8x8-inch casserole)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This chili relleno casserole is a delicious and easy shortcut version of the classic chile relleno dish typically found in Mexican cuisine. Perfect for busy weeknights or entertaining guests, this casserole layers poblano peppers with melted Monterey Jack and Cheddar cheeses, baked in a rich egg and milk mixture, and topped with enchilada sauce. The broiled cheese topping adds a beautiful golden finish and extra flavor.

Ingredients

Casserole Base

  • Cooking spray
  • 2 (7 ounce) cans whole poblano peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Cheddar cheese, shredded

Egg Mixture

  • 2 large eggs
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • ½ cup milk, or as needed

Topping

  • 1 (8 ounce) can enchilada sauce or tomato sauce

Instructions

  1. Prepare and Preheat: Gather all ingredients and preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish thoroughly with cooking spray to prevent sticking.
  2. Layer Poblanos and Cheese: Evenly spread the poblano peppers from one can across the bottom of the baking dish. Sprinkle half of the shredded Monterey Jack and Cheddar cheese over the peppers. Then, cover this cheese layer with the poblano peppers from the second can.
  3. Mix Egg Mixture: In a mixing bowl, whisk together the eggs, evaporated milk, and all-purpose flour until smooth. If the mixture appears too thick, gradually add up to ½ cup of regular milk until it reaches a pourable consistency.
  4. Pour and Bake: Carefully pour the egg mixture evenly over the layered chiles and cheese in the baking dish. Place the dish in the preheated oven and bake uncovered for 25 minutes.
  5. Add Sauce and Continue Baking: Remove the casserole from the oven and pour the enchilada or tomato sauce evenly over the top. Return the casserole to the oven and bake for an additional 15 minutes.
  6. Broil Cheese Topping: Switch your oven setting to broil. Sprinkle the remaining shredded Monterey Jack and Cheddar cheeses evenly over the top of the casserole. Place under the broiler for 2 to 3 minutes or until the cheese melts and becomes slightly golden. Watch closely to prevent burning.
  7. Serve: Remove from the oven and let cool slightly before serving. Enjoy your flavorful and cheesy chili relleno casserole!

Notes

  • You can find canned poblano peppers at Mexican grocery stores, major supermarkets, or online retailers.
  • If canned poblanos are unavailable, substitute with fresh roasted poblano peppers or canned whole green chile peppers.
  • The video version of this recipe uses 3 eggs plus an extra egg yolk for a richer custard texture if desired.

Find it online: https://yumbara.com/cheesy-poblano-chili-relleno-casserole-recipe/