This easy chile relleno casserole is made with fresh chile peppers for Mexican flavor with low effort.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Servings: 8
Ingredients
2poblano chile peppers
2anaheim chile peppers
1California green chile pepper
1Jalapeno chile pepper
6ouncesMonterey Jack cheese or Cheddar cheeseshredded
3eggs
1/4cupmilk
1/3cupcornmeal
1/2teaspoonbaking powder
1/2teaspoonsalt
1/2teaspoonblack pepperoptional
Instructions
Roast the chile peppers by broiling or cooking over a flame until the skin is blackened.
2 poblano chile peppers, 2 anaheim chile peppers, 1 California green chile pepper, 1 Jalapeno chile pepper
Let them sit in a bowl covered in plastic wrap for 15 minutes.
Preheat the oven to 450 degrees F.
Peel the blackened skin off the peppers, then remove the seeds and chop.
Use a 9 x 6 inch casserole dish for a thick casserole you can cut into squares. Use an 11 x 7-inch baking dish for a thinner casserole better for tortilla chips.
Spray the baking dish with nonstick spray. Then spread the chili peppers in a single layer and sprinkle the cheese on top.
6 ounces Monterey Jack cheese or Cheddar cheese
Combine the eggs, milk, cornmeal, baking powder and salt in a medium bowl. Mix well making sure there are no lumps.
3 eggs, 1/4 cup milk, 1/3 cup cornmeal, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Pour the mixture over the chile peppers and cheese and bake for 15-20 minutes until it is light golden brown on top.
Serve with tortilla chips, sour cream, jalapenos, avocado, green onions or other toppings.
Notes
You can use other types of chile peppers if you like, such as hatch chiles. The spicier the chile peppers the spicier the resulting dish will be.