Chili Relleno Casserole
A delightful twist on a classic Mexican dish featuring roasted peppers, savory cheese, and a creamy egg mixture, perfect for any meal.
Print
Pin
Servings: 6 servings
Calories: 320kcal
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 can diced tomatoes 14.5 oz
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Olive oil for roasting
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame until charred, then place in a bag to steam.
- Once cooled, peel the skins off and slice the peppers open, removing seeds.
- In a bowl, combine the eggs, sour cream, cumin, garlic powder, salt, and pepper.
- Spread a layer of diced tomatoes in a greased baking dish.
- Layer half of the roasted peppers on top of the tomatoes.
- Sprinkle half of the cheese over the peppers.
- Pour half of the egg mixture over the layers.
- Repeat the layers with the remaining ingredients.
- Bake in the preheated oven for 30 minutes or until set and golden on top.
Nutrition
Calories: 320kcal | Carbohydrates: 10g | Protein: 15g | Fat: 25g | Fiber: 2g