Chile Relleno Casserole Recipe (Print Version)

# Ingredients:

01 - 6-8 big poblano peppers.
02 - 2 cups shredded Emmental cheese, split in half.
03 - 1 cup grated Comté cheese, split in half.
04 - 5 eggs, large-sized.
05 - 1 and a half cups of full-fat milk.
06 - 3 tablespoons regular flour.
07 - A teaspoon of rising powder.
08 - 1/4 teaspoon garlic seasoning.
09 - 1/4 teaspoon onion seasoning.
10 - 1/4 teaspoon fine salt.
11 - 1/4 teaspoon ground black pepper.
12 - Crème fraîche for serving.
13 - Tomato salsa, for serving.
14 - Fresh coriander leaves, for garnishing.

# Instructions:

01 - Place poblano peppers under the broiler until their skin blisters, then pop them into a plastic bag to steam.
02 - Carefully remove the skin and seeds from the poblano peppers.
03 - Arrange the peppers and shredded cheese in layers inside a baking dish.
04 - Mix the eggs, milk, flour, and seasonings briskly until smooth.
05 - Evenly pour the mixture over the peppers and cheese in your dish.
06 - Cook the dish in the oven at 175°C (350°F) for about 45 minutes.
07 - Let the dish rest for about 5-10 minutes before you serve it up.

# Notes:

01 - If short on time, swap fresh poblano peppers for canned ones.
02 - Add your favorite toppings to this dish.
03 - Wait a little bit before slicing to keep it together.
04 - Works great for breakfast, lunch, or dinner.

Back