Description
Indulge in the creamy goodness of this Chile Relleno Casserole, the perfect comfort food for any occasion!
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 350°F (175°C).
- Roast the poblano peppers until the skins are blistered, then peel and remove seeds.
- In a bowl, whisk together eggs, cream, garlic powder, onion powder, salt, black pepper, cumin, and paprika.
- Layer the roasted peppers in a baking dish and sprinkle cheese and cilantro between the layers.
- Pour the egg mixture over the peppers and cheese.
- Bake for 30-35 minutes until golden and set.
Notes
- For extra spice, add diced jalapeños to the filling.
- Serve with sour cream for additional creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg