Chile relleno casserole recipe

Chile Relleno Casserole recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chile Relleno Casserole recipe is a delicious twist on the classic Mexican dish. It combines roasted poblano peppers, gooey cheese, and a flavorful egg batter to create a hearty and satisfying casserole. With its layers of spicy and cheesy goodness, this dish is perfect for breakfast, brunch, or even dinner. Whether you're looking to spice up your mealtime routine or impress guests with a crowd-pleasing dish, this Chile Relleno Casserole is sure to be a hit.

Keywords: Chile relleno, casserole, Mexican dish, roasted poblano peppers, cheesy

Chile relleno casserole recipe details

Chile relleno casserole recipe, recipe Rating: 4.6
Number of votes:109

Ingredients:

1 cup green chile peppers, roasted, peeled, and chopped

2 eggs, lightly beaten

1-1/4 cups sharp cheddar cheese, grated

1-1/4 cups Monterey Jack cheese, grated

1/2 cup flour

1 teaspoon baking powder

1-1/2 cups milk

1/2 cup sour cream (or as needed)

1 avocado, peeled, pitted, and sliced

1 cup salsa (your favorite)

Instructions:

“My mother used to make this recipe, which came out of an old WWII cookbook. She always used green bell peppers, but I decided to try New Mexico green chiles instead. . . and it just worked beautifully. You may also add bacon, ham, or chicken.” …Victoria Farmer

Preheat the oven to 350 degrees. In a large bowl, place the green chile peppers, eggs, the two cheeses, flour, baking powder, and milk. Mix the ingredients together well. Place the mixture in a 10-inch buttered pie pan. Bake the casserole for 50 minutes or until it is fully set.

Remove the casserole from the oven. Let it sit for 5 minutes. Cut into 6 pie-shape wedges. Garnish each serving with a dollop of sour cream and some slices of avocado. Serve the salsa on the side.

Serves: 6