Chili Relleno Casserole
This Chili Relleno Casserole is a delightful twist on the classic Mexican dish, featuring layers of roasted poblano peppers, cheese, and a flavorful egg mixture that's perfect for dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 large poblano peppers roasted and peeled
- 2 cups shredded cheddar cheese sharp
- 6 large eggs
- 1 cup milk whole milk for best results
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Layer the roasted and peeled poblano peppers in a greased baking dish.
- Sprinkle half of the shredded cheese over the peppers.
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture over the peppers and cheese.
- Top with the remaining cheese.
- Bake in the preheated oven for 35 minutes, or until the eggs are set and the cheese is bubbly.
Notes
For an extra kick, add a sprinkle of cayenne pepper to the egg mixture before baking.