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Chile Rellenos Casserole

Chile Rellenos Casserole

Enjoy a delicious Chile Rellenos Casserole, featuring smoky peppers, melty cheese, and zesty tomatoes for a comforting homemade meal.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 5 minutes
Total Time: 55 minutes
Course: Homestyle Dinners
Cuisine: Mexican
Keyword: Chile Rellenos Casserole, Comfort Food, easy recipe, family dinner, homemade, vegetarian
Servings: 6 servings
Calories: 350kcal

Equipment

  • Oven
  • Casserole Dish
  • Mixing bowl

Ingredients

For the Casserole

  • 4 pieces Poblano peppers roasted
  • 2 cups Shredded cheese your favorite variety
  • 1 can Diced tomatoes
  • 2 cups Cooked rice
  • 1 cup Chopped onions
  • 2 cloves Minced garlic

For the Egg Mixture

  • 6 large Eggs
  • 1 cup Milk whole or low-fat

Seasoning

  • 1 teaspoon Cumin
  • to taste Salt
  • to taste Pepper

Instructions

How to Make Chile Rellenos Casserole

  • Preheat your oven to 350°F (175°C).
  • Roast the poblano peppers until they are charred.
  • Combine the chopped peppers, shredded cheese, diced tomatoes, cooked rice, chopped onions, minced garlic, cumin, salt, and pepper in a large bowl.
  • Whisk the large eggs and milk together in another bowl until smooth and creamy.
  • Layer the pepper mixture in a greased casserole dish.
  • Pour the egg mixture over the top of the layered ingredients.
  • Bake for 30-35 minutes until the casserole is set and slightly golden on top.
  • Cool it for a few minutes before serving.

Notes

Serve with fresh cilantro or a dollop of sour cream for an extra layer of flavor.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 30g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 200mg | Sodium: 600mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 250mg | Iron: 2mg
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