Try this Chili Relleno Casserole recipe, or contribute your own.
- Carbohydrate 16.3632947187495 g
- Cholesterol 322.383564280531 mg
- Fat 19.811744081809 g
- Fiber 0.644951626868314 g
- Protein 19.2244589684744 g
- Saturated Fat 10.3874605601646 g
- Serving Size 1 1 Serving (178g)
- Sodium 921.108798080244 mg
- Sugar 15.7183430918811 g
- Trans Fat 1.80887986914199 g
- Calories 317 calories
Step-by-step
- Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with vegetable oil spray.
- Place 2 cubes of jack cheese into each chili and line them up in the pan.
- Whisk together the eggs, milk, flour, and baking powder and pour it over the chilis.
- Put the cheddar cheese over the egg mixture and bake for 30-35 minutes or until golden brown.
Using frozen whole poblano peppers instead of canned green chilies requires roasting, peeling, and seeding them first, which introduces a smoky depth but adds considerable prep time to the process. Traditional chiles rellenos trace their roots to Puebla, Mexico, originating from 19th-data culinary traditions where stuffed peppers were coated in a whipped egg white batter and fried. Adapting this labor-intensive frying method into a layered casserole format preserves the core flavor profile while streamlining assembly for larger groups.
Structuring the Casserole
Stuffing firm jack cheese cubes securely inside each drained chili prevents premature melting during the initial oven phase. Whisking the flour, baking powder, and whole milk thoroughly into the large eggs creates a uniform batter that sets firmly around the peppers without developing pockets of raw flour. Pouring this liquid mixture evenly over the lined chilies ensures every pepper is anchored before the shredded cheddar goes on top.Baking and Serving
Set the oven precisely to 350 degrees Fahrenheit and bake the pan uncovered for 30 to 35 minutes. Watch for the surface to turn a deep golden brown and the center to lose its jiggle. Pair this rich, cheese-heavy dish with a bright, acid-forward cilantro-lime slaw or fresh pico de gallo to cut through the heavy saturated fats of the dairy and eggs. Leftovers keep safely in an airtight container in the refrigerator for up to three days.
