We are big fans of easy, cheesy casseroles in this house and love anything with a kick. When I came across this chili relleno casserole I knew I had to give it a shot. The funny thing is I went out to a Mexican restaurant with a few girlfriends the day before making this. When picking out my entrée I was excited to order chili rellenos because I don’t often get them. It wasn’t until after my food was at the table I remembered I was making this casserole the next day. Hey, I’m not one to complain about a little spice two days in a row.
I guess looking at the ingredients should have been a tip, but I was reminded nothing of a chili relleno as I took my first bite. Not to say it wasn’t good, the casserole was still delicious, but don’t expect a chili relleno (at least any that I have had). The husband and I both agreed that this would be a great spicy brunch casserole. It was much more like an egg casserole with a kick. But breakfast, lunch, or dinner we always enjoy a good egg casserole. I suggest serving the casserole with tortilla chips or corn tortillas.
Chili Relleno Casserole
Adapted from Food.com
- 2 cups grated cheese (Mexican or cheddar)
- 3 eggs
- 1 ½ cups milk
- ½ cup flour
- 2-3 poblano peppers, seeded removed and sliced
- Pinch of salt and pepper
- Tortilla chips, for serving
1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick cooking spray.
2. Mix the milk, eggs, salt, pepper, and flour in a large bowl.
3. In the baking pan layer ½ of the peppers, ½ of the milk mixture, and ½ of the cheese and repeat.
4. Bake for 45-50 minutes and allow to cool for 10 minutes.