Chile Relleno Casserole
This Chile Relleno Casserole features all of the flavors of classic chile relleno...just in baked casserole form. It's a delicious way to mix up the dinner routine!
Servings: 8 servings
Calories: 268kcal
Ingredients
- 8-10 large Poblano chiles can use Anaheim or Hatch green chiles if available
- 1 cup half-and-half room temperature
- 2 large eggs room temperature
- ⅓ cup all-purpose flour
- 2 cups shredded Monterey Jack cheese, I used Cabot Monterey Jack
- 1 cup shredded sharp cheddar cheese, I used Cabot Seriously Sharp cheddar
- 1 cup tomato sauce
- {for topping} sour cream pico de gallo, fresh cilantro or green onions
Instructions
- Turn oven broiler on.
- Spray a 9”x13” casserole dish with nonstick cooking spray; set dish aside.
- Line a rimmed baking sheet with foil and then place chiles on baking sheet.
- Broil for 5-10 minutes, turning every couple of minutes, until the skins are blistered and blackened. (Note: Alternatively, the chiles can be roasted in a 400°F oven for 25-30 minutes, turning occasionally, or on a stovetop over direct open flame for 2-3 minutes, turning often.)
- Remove sheet pan from oven and place poblanos in a large heatproof bowl. Cover bowl with plastic wrap and let chiles steam for ~10 minutes. (Note: This will make skins easier to remove.)
- Preheat oven to 350°F.
- Once chiles have cooled, peel off the skins and discard.
- Slice chiles in half, removing and discarding the seeds. Set chiles aside.
- Using a medium bowl, add half-and-half and eggs; whisk until well combined.
- Add flour; whisk until well combined.
- Using a separate bowl, combine the cheeses. Set ½ cup of shredded cheese aside for topping.
- Lay half of the poblanos into the bottom of the prepared baking dish. Top with half of the shredded cheese and half of the egg mixture. Repeat with remaining poblanos, cheese and egg mixture.
- Pour tomato sauce evenly on top and then sprinkle the remaining ½ cup of cheese on top.
- Bake for 65-70 minutes, or until top is golden brown in color.
- Let cool for 10 minutes before slicing and serving.
- Top each slice with a dollop of sour cream, salsa and chopped cilantro or green onions.
Nutrition
Calories: 268kcal | Carbohydrates: 13g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 91mg | Sodium: 445mg | Potassium: 394mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 98mg | Calcium: 366mg | Iron: 1mg
