Two-Cheese Chiles Rellenos Casserole is a delicious twist on the traditional Mexican dish, perfect for serving a crowd. In this comforting casserole, roasted poblano peppers are layered with a savory blend of cheddar and Monterey Jack cheeses, then topped with a light, fluffy egg batter and baked until golden and bubbly. The combination of mild heat from the chiles, creamy cheeses, and tender eggs creates a hearty, flavorful meal that’s perfect for breakfast, lunch, or dinner. Serve it with salsa and sour cream for an extra burst of flavor.
Ingredients:
- 6 poblano peppers, roasted, peeled, and seeded
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 6 large eggs
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Salsa and sour cream, for serving
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Prepare the peppers: After roasting, peeling, and seeding the poblano peppers, lay half of them in the bottom of the greased casserole dish.
- Layer the cheese: Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the layer of peppers. Place the remaining roasted peppers on top, then add the rest of the cheese.
- Make the egg batter: In a mixing bowl, whisk together the eggs, flour, baking powder, milk, salt, and pepper until smooth.
- Pour and bake: Pour the egg mixture evenly over the layered peppers and cheese. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the eggs are set.
- Serve: Let the casserole cool for a few minutes before slicing. Serve with salsa and sour cream on the side.
Enjoy the rich, cheesy goodness of this Two-Cheese Chiles Rellenos Casserole for a satisfying and flavorful meal!
