Chile Rellenos Casserole Bake (Printable Version)
A comforting bake with smoky poblano peppers, Monterey Jack, cheddar, and a golden egg topping.
# Ingredients:
→ Peppers
01 -
4 large fresh poblano peppers
→ Cheese
02 -
120 grams freshly shredded Monterey Jack cheese
03 -
60 grams freshly shredded sharp cheddar cheese
→ Batters and Seasonings
04 -
5 large eggs
05 -
240 milliliters whole milk
06 -
15 grams all-purpose flour
07 -
5 grams baking powder
08 -
2 grams onion powder
09 -
2 grams garlic powder
10 -
3 grams kosher salt
11 -
1 gram freshly ground black pepper
→ Toppings
12 -
Sour cream (to serve)
13 -
Fresh salsa (to serve)
14 -
Chopped fresh cilantro (to serve)
# Steps:
01 -
Position the oven broiler about 15 cm from the heat source. Roast the whole poblano peppers, turning with tongs, until skins are evenly blackened and blistered on all sides, approximately 10 to 15 minutes.
02 -
Transfer the hot peppers to a covered bowl or sealed plastic bag and allow them to steam for 10 minutes. This loosens the skins for easy removal. Peel off the skins carefully and set aside.
03 -
Preheat the oven to 175°C. Lightly coat a 2.8-liter baking dish with nonstick spray to facilitate cleanup and prevent sticking.
04 -
Arrange half of the peeled poblano peppers evenly in the baking dish. Sprinkle with 60 grams Monterey Jack and 30 grams cheddar cheese. Repeat with remaining peppers and cheeses to create a layered effect.
05 -
In a medium bowl, whisk together 5 large eggs, 240 ml whole milk, 15 g all-purpose flour, 5 g baking powder, 2 g onion powder, 2 g garlic powder, 3 g kosher salt, and 1 g freshly ground black pepper until smooth and free of lumps.
06 -
Pour the egg batter evenly over the layered peppers and cheese. Use a spatula to gently distribute the mixture. Bake in the preheated oven for 45 minutes or until the center is set and the top is puffed and golden brown.
07 -
Allow the dish to rest for 5 to 10 minutes to firm up for clean slicing. Serve warm with sour cream, fresh salsa, and chopped cilantro for garnish.
# Notes:
01 -
For best melting results, shred fresh blocks of cheese. Do not rush peeling the peppers to avoid bitter skin. Letting the bake rest before slicing ensures neat portions.