Chile Relleno Casserole is a delightful twist on the classic Mexican dish, offering all the flavors of st￭ chili peppers in a convenient and hearty casserole format. This dish combines roasted poblano peppers, melty cheese, and a creamy cheese sauce, resulting in a warm and comforting meal that’s perfect for any occasion.
Ingredients
Scale:
4 large roasted poblano peppers, peeled and chopped
1 cup shredded cheese (cheddar or Mexican blend)
1 cup sour cream
1 cup milk
4 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper to taste
1/2 cup cornmeal or masa harina
1/2 cup diced tomatoes
1/4 cup chopped cilantro
Additional cheese for topping, such as crumbled queso fresco or cotija
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the chopped roasted poblano peppers, shredded cheese, and cornmeal. Mix well.
In another bowl, whisk together the sour cream, milk, eggs, garlic powder, onion powder, cumin, salt, and pepper until smooth.
Pour the egg mixture over the pepper and cheese mixture, stirring gently to combine.
Grease a 9x13 inch baking dish. Pour the casserole mixture into the prepared dish.
Bake in the preheated oven for 35-40 minutes, until the top is set and golden brown.
While the casserole is baking, prepare your toppings by mixing the diced tomatoes and chopped cilantro.
Once the casserole is done, let it cool for about 10 minutes before serving.
Before serving, sprinkle additional cheese on top and finish with the tomato and cilantro mixture.
