Savor this easy Chile Relleno Casserole a delicious TexMex comfort dish that brings rich flavors and warmth to your table Perfect for gatherings
Ingredients
Scale
6 large poblano peppers
2 cups shredded cheese (pepper jack and cheddar)
4 large eggs
1 cup milk
1/2 teaspoon salt
8 corn tortillas
1 teaspoon ground cumin
Optional: diced jalapeños, cooked ground beef, or shredded chicken
Garnishes: diced avocado, sour cream, chopped green onions
Instructions
Preheat your oven to 375°F (190°C).
Roast the poblano peppers until blackened. Place in a zip-top bag for 10 minutes to steam, then peel, seed, and chop.
In a large bowl, whisk together eggs, milk, salt, and ground cumin.
In a greased 9×13-inch baking dish, layer 4 corn tortillas, half of the chopped chiles, and half of the cheese. Repeat the layers, finishing with cheese on top.
Pour the egg mixture evenly over the layers.
Bake for about 35-40 minutes, until the center is set and the top is golden brown.
Let it rest for 10 minutes before serving. Garnish as desired.
