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Chile Relleno Casserole

Chile Relleno Casserole Recipe
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This Chile Relleno Casserole Recipe is a delightful one-pan dish that combines roasted poblanos, fluffy eggs, and melty cheese for a flavor-packed meal. Perfect for breakfast, brunch, or dinner, it features smoky peppers and creamy cheese layered together to create a satisfying experience for any occasion.

Ingredients

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  • 10 poblano peppers
  • 1 tablespoon olive oil
  • 1 jalapeno pepper (chopped)
  • 1 medium onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 pound fresh tomatoes (chopped or canned)
  • 1 teaspoon Mexican oregano
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • 4 large eggs
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat your oven on broil. Slice the poblano peppers in half lengthwise, place them skin side up on a baking sheet, and broil for about 10 minutes until charred. Cool slightly before peeling.
  2. Chop the roasted poblanos into strips.
  3. In a skillet over medium heat, add olive oil and sauté chopped onion and jalapeno for about 5 minutes until softened.
  4. Add garlic and cook for another minute before stirring in chopped tomatoes, oregano, paprika, cumin, salt, and pepper. Cook for about 10 minutes until saucy.
  5. Preheat your oven to 350°F (175°C). Layer half of the sauce in a skillet or baking dish followed by half of the poblano strips and half of the cheese.
  6. Repeat layers with remaining sauce, poblanos, and cheese. Beat eggs with remaining cheese; pour over layers.
  7. Bake for 25 minutes until eggs are set.

Nutrition

Find it online: https://easykitchenlove.com/chile-relleno-casserole-recipe/