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A comforting and cheesy baked casserole featuring layers of roasted poblano peppers and melted cheese, all held together by a light, savory egg custard. This easy, deconstructed version of a classic Mexican-inspired dish is perfect for brunch or dinner.
For 6 servings
Roast and Prepare the Poblano Peppers
Assemble the Casserole Layers
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A comforting and cheesy baked casserole featuring layers of roasted poblano peppers and melted cheese, all held together by a light, savory egg custard. This easy, deconstructed version of a classic Mexican-inspired dish is perfect for brunch or dinner.
This southwest recipe takes 65 minutes to prepare and yields 6 servings. At 664.62 calories per serving with 40.39g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Prepare the Egg Custard
Bake the Casserole
Rest and Serve
Add a layer of cooked ground beef, chorizo, or shredded chicken between the pepper layers for a heartier meal.
Add a finely diced jalapeño or serrano pepper to the egg mixture, or use a spicy pepper jack cheese instead of Monterey Jack.
Use reduced-fat cheese and skim evaporated milk to lower the calorie and fat content. You can also use a mix of whole eggs and egg whites.
Sprinkle a cup of cooked corn and a cup of rinsed black beans over the first layer of cheese for added texture and fiber.
With a generous amount of eggs and cheese, this casserole is packed with protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
The cheese and evaporated milk provide a significant amount of calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Poblano peppers are a good source of Vitamin C, a powerful antioxidant that supports the immune system and helps protect cells from damage.
A single serving of this Chile Relleno Casserole contains approximately 520-550 calories, depending on the exact brands of cheese and milk used.
This casserole is a good source of protein and calcium from the eggs and cheese. However, it is also high in calories, saturated fat, and sodium. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, consider using reduced-fat cheese and milk.
Yes, you can assemble the entire casserole (without baking) up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. You may need to add 5-10 minutes to the baking time when cooking from cold.
Reheat individual slices in the microwave for 1-2 minutes or until hot. For best results, reheat the casserole in an oven-safe dish at 325°F (160°C) for 15-20 minutes, or until warmed through.
Absolutely. To save time, you can substitute with two 7-ounce cans of whole green chiles. Make sure to drain them thoroughly and pat them dry with paper towels before layering them in the dish.
A watery casserole is usually caused by not patting the roasted peppers dry enough. Any excess moisture on the peppers will be released during baking. Ensure they are thoroughly dried after peeling and seeding.
This dish pairs well with a simple side salad, Mexican rice, refried beans, or a dollop of sour cream, guacamole, and your favorite salsa.