Description
Discover an irresistible and easy Chile Relleno Casserole, a comforting dish perfect for cozy nights. This recipe combines roasted poblano peppers, melty Monterey Jack cheese, and fluffy baked eggs, all topped with a velvety homemade tomato sauce. It offers the rich flavors of Mexican cuisine without the fuss of frying, making it a simple, vegetarian, and satisfying meal.
Ingredients
Scale
- For the Casserole:
- 4 large Poblano Peppers
- 2 cups Monterey Jack Cheese
- 6 large Eggs
- 1 cup All-Purpose Flour
- 1 cup Milk
- 1 tbsp Baking Powder
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- For the Sauce:
- 2 cups Roma Tomatoes
- 1 medium Yellow Onion
- 1 medium Jalapeño Pepper
- 3 cloves Garlic
- 2 tbsp Avocado Oil
- 1 large Corn Tortilla
- 1 tbsp Chicken Bouillon
- 1 tsp Oregano
- 1/2 cup Water
- For Garnish:
- 1/4 cup Fresh Cilantro
- Lime Wedges (optional)
- Sour Cream (optional)
- Avocado Slices (optional)
- Hot Sauce (optional)
Instructions
- Preheat your oven to broil. Place poblano peppers on a baking sheet and roast until the skin is blackened, about 6-8 minutes.
- Transfer the roasted peppers to a zip-lock bag and let them steam for about 10 minutes.
- Carefully peel the charred skin from the peppers, discard the seeds and stems, and set aside.
- Preheat your oven to 350°F (175°C). Lightly spray an 8-inch baking dish with cooking spray.
- In a mixing bowl, whisk egg whites until stiff peaks form. Gently fold in the egg yolks, all-purpose flour, milk, baking powder, sea salt, and black pepper until well combined.
- Pour half of the batter into the prepared baking dish. Layer with half of the roasted poblano peppers and half of the Monterey Jack cheese.
- Repeat the layering process with the remaining batter, peppers, and cheese.
- Bake the casserole in the preheated oven for about 30 minutes, or until it has puffed up and is golden brown.
- Allow the casserole to cool for 5-10 minutes before slicing.
- While the casserole bakes, prepare the sauce: In a skillet, sauté diced Roma tomatoes, chopped yellow onion, jalapeño, and garlic until charred and softened.
- Blend the sautéed mixture with chicken bouillon, oregano, and water until smooth.
- Serve slices of the Chile Relleno casserole with the homemade sauce spooned on top. Garnish with fresh cilantro and any optional toppings like lime wedges, sour cream, or avocado slices.
Notes
- For a milder flavor, substitute poblano peppers with Anaheim peppers.
- Ensure your baking powder is fresh for the best leavening results.
- Adjust salt to your taste preference.
- Freshly cracked black pepper is recommended for optimal flavor.
- If you prefer a dairy-free option, use plant-based milk and cheese.
- For a gluten-free version, use gluten-free flour.
- If you want a milder sauce, omit the jalapeño pepper or replace it with a bell pepper.
- Roasted garlic can be used in the sauce for added sweetness.
- Olive oil can be used as an alternative to avocado oil for the sauce.
- Regular corn tortillas can be used instead of the specified large one.
- Vegetable bouillon can be substituted for chicken bouillon for a vegetarian option.
- Allow the casserole to cool for 5-10 minutes after baking to help the flavors meld and make slicing easier.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven at 350°F (175°C) for optimal texture.
- The casserole can be assembled up to 24 hours in advance and refrigerated before baking.
- For longer storage, assemble and freeze the casserole for up to 2 weeks, thawing overnight in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 220 mg