Chili Relleno Casserole

My chili relleno casserole features blackened poblano peppers layered with handfuls of melty cheese and a creamy white sauce. It's a firm, family favorite. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 254kcal

Author Arman Liew

Ingredients

6 poblano peppers
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese shredded
1 cup Monterey Jack cheese shredded

Egg mixture

8 large eggs
1 cup evaporated milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Instructions

Preheat your oven to 180C/350F. Grease a 9x13-inch baking dish.
Place the peppers on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven until the skin is charred and blistered, turning them occasionally for even roasting.
Once they're charred, remove them from the oven, place them in a plastic bag or a covered bowl for a few minutes to steam. After they've steamed, peel off the charred skin and remove the seeds, then set them aside.
Arrange half of the roasted poblano peppers in the bottom of the greased baking dish. Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the peppers. Repeat with the remaining peppers and cheese.
In a bowl, whisk together the eggs, evaporated milk, all-purpose flour, baking powder, salt, pepper, paprika, and garlic powder until well combined.
Pour the egg mixture evenly over the peppers and cheese in the baking dish. Bake the casserole in the preheated oven for about 30-35 minutes, or until it is set and lightly browned on top.

Video

Notes

TO STORE: Cover the dish in aluminum foil or transfer leftovers to an airtight container and store in the refrigerator for 4-5 days.

TO FREEZE: Let the casserole cool completely, then transfer it to a freezer-safe container and freeze for 6 months.

TO REHEAT: Reheat the casserole in the oven or microwave for 40-50 seconds until warm.

Nutrition