Chile Relleno Casserole: A Comforting Culinary Hug
Dive into the heartwarming layers of the Chile Relleno Casserole, where the smoky allure of poblano peppers blends seamlessly with the luscious melt of Monterey Jack and cheddar cheeses. This dish is a narrative of flavors and textures, narrating the tenderness of roasted peppers against the backdrop of a savory, creamy custard. It’s not just food; it’s an experience—a warm embrace in casserole form that promises comfort with every bite.
Ingredients:
- 6-8 large poblano peppers
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Sour cream, salsa, and fresh chopped cilantro, for serving (optional, but highly recommended)
Directions:
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 65 minutes
Servings: 6
- Roasting the Peppers: Begin by setting your oven’s broiler on high and arranging the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil, place the poblano peppers on it, and roast for 10-15 minutes. Turn them occasionally until their skins are uniformly blackened and charred.
- Preparing the Peppers: After roasting, transfer the peppers to a plastic bag to steam and cool for about 10 minutes—this helps in peeling. Then, gently peel off the skins, remove the stems, slit them open, and discard the seeds.
- Layering the Casserole: Preheat your oven to 350°F and lightly grease a 3-quart baking dish with nonstick spray. Arrange half of the roasted chiles in a single layer at the bottom of the dish. Sprinkle with 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese. Repeat this layering with the remaining chiles and cheese.
- Creating the Custard: In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until the mixture is smooth. Pour this custard mix over the layered cheese and chiles in the baking dish.
- Baking: Place the dish in the oven and bake for 45 minutes, or until the center is puffed up, and the edges are set and golden. This custard layer will bind the ingredients together into a cohesive, flavorful delight.
- Serving: Allow the casserole to stand for 5-10 minutes before serving. This rest period helps the layers set, making it easier to cut and serve. Enhance your serving with dollops of sour cream, a side of salsa, and a sprinkle of fresh chopped cilantro to elevate the flavors.
Final Thoughts:
The Chile Relleno Casserole is more than just a meal; it’s a flavorful journey that brings the essence of Mexican cuisine right to your table. Perfect for a cozy family dinner, a potluck, or any gathering that calls for a dish to remember, it combines the best of comfort food with the robust, heartwarming flavors of traditional chile rellenos. So, gather your ingredients and prepare to delight in the cozy, comforting embrace of this unique and delicious casserole.