Chile Relleno Casserole
July 6, 2022 • 0 comments
Turn the classic chile relleno into a dish you can make at home in no time. Poblano peppers layered with cheese, chorizo and eggs that is baked to perfection! Super simple with all the flavors you know and love.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (6) Poblano Peppers
- (1 lb) Chorizo Sausage - Bulk
- (1/2 lb - shredded) Cheddar Cheese
- (1/2 cup) Milk
- (1/3 cup) All-purpose Flour
- (1/2 tsp) Baking Powder
- (1/2 tsp) Paprika
- (1/2 tsp) Chili Powder
- (1/2 tsp) Garlic Powder
- (1/2 tsp) Salt
- (1/4 tsp) Black Pepper
- (1/3 dozen (ie 4 eggs)) Dozen Eggs
Directions
- Preheat grill. Place whole poblano peppers on grill. Blacken skins. Rotate until all sides are blackened. Remove peppers and put in a large pan or bowl and cover.
- Let sit for 15 minutes.
- Remove skin, cut off stem and remove the seeds. Cut peppers in half lengthwise.
- Cook chorizo in a frying pan, breaking up into small pieces. Cook until slightly browned.
- Preheat oven to 350 degrees.
- Spray a 9 inch baking dish with a non-stick spray.
- Arrange peppers in a single layer in the bottom of the baking dish.
- Top peppers with half of the chorizo and cheese.
- Arrange remaining peppers on top. Add remaining chorizo and cheese to pan.
- In a bowl, whisk together eggs, milk, flour and spices. Pour evenly over the top of the casserole.
- Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set.
- Remove from oven and let set for 5 minutes before slicing to serve.
