If there’s one cuisine that universally delights taste buds, it’s Mexican food. From tacos to enchiladas, its flavors are irresistible. One dish that stands out is Chile Relleno, traditionally a green chile stuffed with cheese and fried to perfection. While it’s a favorite at food trucks and local spots, making it at home can feel daunting. That’s where this Chile Relleno Bake comes in—a casserole that layers all the classic flavors into one easy-to-make dish. Perfect for feeding a crowd, it serves eight and pairs beautifully with sour cream, salsa, cilantro, and avocado.
Ingredients:
- 7-8 large poblano peppers
- 4 cups Mexican blend cheese, shredded
- 6 eggs
- 1 ⅓ cups milk
- ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Preparation:
- Preheat oven broiler to medium-high.
- Line a baking sheet with foil and arrange poblano peppers on it.
- Broil peppers for 12-15 minutes, flipping halfway through.
- Remove peppers, cover tightly with foil, and let steam for 8 minutes.
- Peel off charred skin, remove stems and seeds, then slice peppers in half.
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Layer half the peppers in the dish, top with half the cheese, and repeat.
- Whisk eggs, milk, flour, and seasonings until smooth. Pour over the layered peppers and cheese.
- Bake for 40-45 minutes until golden. Serve with sour cream, salsa, cilantro, and avocado.
Enjoy this cheesy Mexican casserole that’s perfect for any occasion!
