First tried this at my friend’s party, and I wasted no time in asking for the recipe
Chile Rellenos Casserole is a delightful dish that brings the authentic flavors of Mexican cuisine to your table. In this article, we’ll provide a simple step-by-step guide to crafting this mouthwatering casserole, along with a table of ingredients for easy reference.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Large poblano peppers | 7 |
| Milk | 1.5 cups |
| Large eggs | 5 |
| Freshly shredded Monterey Jack cheese | 2 cups |
| Freshly shredded cheddar cheese | 1 cup |
| All-purpose flour | 3 tablespoons |
| Baking powder | 1 teaspoon |
| Garlic powder and onion powder | 1/4 teaspoon each of garlic |
| Salt and pepper | To taste |
Instructions:
1. Preparing Poblano Peppers
- Preheat the broiler, positioning the rack 6 inches from the heat source.
- Line a baking sheet with foil.
- Place peppers on the sheet and broil for 10-15 minutes until the skins char.
- Let peppers steam in a sealed bag for 10 minutes, then peel, deseed, and remove stems.
2. Assembling the Casserole
- Preheat the oven to 350°F (175°C) and grease a 3-quart casserole dish.
- Arrange half of the chiles in the dish.
- Layer with 1 cup of Monterey Jack cheese and 1/2 cup of cheddar. Repeat.
3. Whisking the Perfect Mixture
- In a bowl, whisk together eggs, milk, flour, baking powder, garlic powder, onion powder, salt, and pepper.
4. Baking to Golden Perfection
- Pour the egg mixture over the layers in the casserole dish.
- Bake for 45 minutes or until golden brown.
5. Serving Suggestions
- Allow the casserole to cool before slicing.
- Serve squares with sour cream, salsa, and cilantro.
