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A comforting, cheesy casserole with layers of roasted poblano peppers and Monterey Jack cheese, all baked in a savory, fluffy egg batter. All the flavor of traditional chiles rellenos without the fuss of frying!
Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with butter and set aside.
Roast the poblano peppers. Arrange the whole peppers on a baking sheet. Roast for 20-25 minutes, turning them halfway through, until the skins are blistered and charred in spots.
Steam and peel the peppers. Immediately transfer the hot peppers to a large bowl and cover tightly with plastic wrap, or place them in a paper bag and seal it. Let them steam for 10-15 minutes. This process loosens the skin.
Once the peppers are cool enough to handle, use your fingers or a paper towel to gently peel off the charred skin. Make a slit down the side of each pepper, carefully remove the stem and seed pod, and scrape out any remaining seeds. Pat the peppers dry.
Reduce the oven temperature to 375°F (190°C).
Assemble the casserole. Arrange half of the prepared peppers in a single layer on the bottom of the greased baking dish. Sprinkle evenly with 2 cups of the shredded Monterey Jack cheese. Top with the remaining peppers, followed by the remaining 2 cups of cheese.
In a large bowl, whisk the eggs until they are light and frothy, about 1 minute. Whisk in the milk until combined. In a separate small bowl, combine the flour, baking powder, salt, and pepper. Gradually add the dry ingredients to the egg mixture, whisking until the batter is smooth.
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A comforting, cheesy casserole with layers of roasted poblano peppers and Monterey Jack cheese, all baked in a savory, fluffy egg batter. All the flavor of traditional chiles rellenos without the fuss of frying!
This southwest recipe takes 70 minutes to prepare and yields 6 servings. At 454.18 calories per serving with 28.81g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Gently pour the egg batter evenly over the layers of chiles and cheese in the baking dish.
Bake for 35-40 minutes, until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
Let the casserole rest for at least 10 minutes before slicing and serving. This is crucial for it to set properly. Garnish with cilantro or serve with salsa and sour cream if desired.
Incorporate a layer of cooked, seasoned ground beef, chorizo, or shredded chicken between the pepper layers for a heartier meal.
Use a mix of cheeses like cheddar, Colby Jack, or a Mexican blend for a more complex flavor profile. A sprinkle of cotija cheese on top after baking adds a nice salty finish.
Add a finely diced jalapeño or serrano pepper to the egg batter, or use a pepper jack cheese instead of Monterey Jack.
Sauté some onions, corn, or black beans and add them as a layer in the casserole for extra texture and nutrients.
With a generous amount of eggs and cheese, this casserole is rich in high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Poblano peppers are an excellent source of Vitamin C, a powerful antioxidant that supports the immune system and helps protect cells from damage.
The significant amount of Monterey Jack cheese and milk provides a good dose of calcium, a vital mineral for maintaining strong bones and teeth.
A single serving of this Chiles Rellenos Casserole contains approximately 415 calories, though this can vary based on the exact size of the peppers and the type of cheese used.
This casserole is a good source of protein and calcium from the eggs and cheese. However, it is also high in fat and sodium. It can be enjoyed as part of a balanced diet, but it's best considered an indulgent comfort food rather than a daily health food.
Yes, you can assemble the entire casserole (without baking) up to 24 hours in advance. Cover it tightly and refrigerate. You may need to add 5-10 minutes to the baking time when cooking it straight from the fridge.
Absolutely. For a convenient shortcut, you can use canned whole green chiles. Be sure to drain them thoroughly and pat them dry with paper towels to prevent the casserole from becoming watery.
This dish pairs well with a simple side salad, Mexican rice, refried beans, or a dollop of sour cream, guacamole, or your favorite salsa.
A watery casserole is usually caused by excess moisture from the chiles. It's very important to pat the roasted (or canned) chiles completely dry with paper towels before layering them in the dish.