Description
A delicious and creamy casserole featuring roasted chiles, cheese, and a rich custard base, perfect for a comforting dinner.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers until charred, then peel and chop them.
- In a mixing bowl, whisk together the eggs, heavy cream, milk, garlic powder, onion powder, cumin, salt, and pepper.
- In a greased casserole dish, layer the chopped peppers and sprinkle the cheeses on top.
- Pour the egg mixture over the peppers and cheese.
- Bake for 30-35 minutes or until the casserole is set and golden on top.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, use jalapeño peppers instead of poblano.
- This casserole can be made ahead of time and refrigerated before baking.
- Serve with sour cream or avocado for added creaminess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg
Keywords: Creamy Chile Relleno Casserole, Mexican casserole, dinner recipe, gluten free