familiar with this dish, it’s traditionally a green chile stuffed with cheese (and sometimes meat), that’s dipped in egg and fried. Yum! I love ordering it at food trucks or our local Mexican spot, but something about frying them up at home has always intimidated me. And that is where this Chile Relleno Bake comes in!
This casserole takes all the traditional flavors of Chile Relleno and layers them into one simple dish. It’s the perfect version for feeding a crowd as it easily feeds eight people. Slice it up and top with sour cream, salsa, cilantro, and sliced avocado for a real treat!
Ingredients:
- 7-8 poblano peppers, large is better
- 4 cups Mexican blend cheese, shredded
- 6 eggs
- 1 ⅓ cups milk
- ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1/2 teaspoon cumin
- ½ teaspoon salt
- ½ black pepper
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PREPARATION:
- Preheat oven broiler on medium to high.
- Line a baking sheet with foil and space out poblano peppers on top of foil.
- Broil pepper for 12-15 minutes, flipping halfway through.
- Remove peppers from oven and cover pan tightly with foil for 8 minutes to steam the peppers as they cool.
- Uncover peppers and remove stems and charred skin, then slice peppers in half and remove seeds.
- Preheat oven to 350 degrees and grease a 9×13-inch baking dish.
- Using half the peppers, arrange a flat layer covering the bottom of the prepared baking dish. Top peppers with half the cheese then repeat another layer of peppers, another layer of cheese.
- In a medium bowl, whisk together the eggs, milk, flour, and seasoning until smooth. Pour mixture over the layered dish.
- Bake for 40-45 minutes or until top is starting to turn golden.
- Serve with sour cream, cilantro, salsa, and avocado.
Enjoy !
