Description
This delectable dish combines the rich flavors of roasted poblano peppers, gooey cheese, and a savory egg mixture, creating a delightful and easy-to-make casserole that will have your taste buds dancing with joy.
Ingredients
Scale
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs
- 2 cups whole milk
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- Salsa (optional, for serving)
Instructions
- Roast and Peel the Poblano Peppers:
- Preheat your broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for about 15 minutes.
- Peel the skin off the peppers, remove the seeds, and cut them into wide strips.
- Prepare the Casserole Base:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and then gradually add the flour mixture, whisking until smooth.
- Add the milk and sour cream to the egg mixture, whisking until well combined.
- Assemble the Casserole:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish. Spread half of the poblano strips evenly over the bottom of the dish.
- Sprinkle half of the Monterey Jack and cheddar cheeses over the peppers.
- Pour half of the egg mixture over the cheese and peppers.
- Repeat the layers with the remaining poblano strips, cheese, and egg mixture.
- Bake to Perfection:
- Bake the casserole in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
- Allow the casserole to cool for a few minutes before slicing.
- Garnish and Serve:
- Sprinkle chopped cilantro over the top for a burst of freshness (optional).
- Serve slices of the Chiles Rellenos Casserole with your favorite salsa on the side.