Chile Relleno Casserole Recipe

Ingredients

• 6 poblano peppers (roasted or canned, seeds and stems removed)
• 4 ounces Pepper Jack cheese (cut into 6 strips)
• 4 large eggs
• 1/3 cup whole milk
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground black pepper
• 1/2 cup freshly shredded cheddar cheese
• Pico de gallo (optional, for topping)
• Fresh chopped cilantro (optional, for topping)
• Green onions (optional, for topping)
• Sour cream (option, for topping)

Instructions

1. 1

   Preheat your oven to 350 F (176 C)....: Preheat your oven to 350 F (176 C). Spray a 7” x 11” (or a 9” x 9”) baking pan with cooking spray and set aside.

2. 2

   Place one stick of cheese inside of each...: Place one stick of cheese inside of each pepper, then lay the stuffed peppers in the greased baking dish in a single layer.

3. 3

   To either a food processor or a blender,...: To either a food processor or a blender, add the eggs, milk, cornstarch, baking powder, salt, and pepper. Blend until the cornstarch is incorporated into the eggs and the mixture is totally smooth. (This step can also be done with a large bowl and whisk if you prefer.)

4. 4

   Pour the egg mixture over the stuffed chiles...: Pour the egg mixture over the stuffed chiles in the greased dish. Sprinkle the cheddar cheese over the top.

5. 5

   Place the casserole in the preheated oven, and...: Place the casserole in the preheated oven, and bake for about 30 minutes. When the casserole is finished baking, the top will be puffy, the edges will be golden brown, and the center won’t be too jiggly when you give the baking dish a light shake.

6. 6

   Let the casserole rest for about 5 minutes...: Let the casserole rest for about 5 minutes before serving it. Top it with your favorite garnishes - I recommend pico de gallo, sour cream, green onions, and fresh cilantro.