Pioneer Woman Chile Relleno Casserole
Servings 6
Calories 300kcal
Ingredients
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 can (14 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 large eggs
- 1 cup milk
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C).
- Place the poblano peppers on a baking sheet and roast them in the oven until the skins are charred and blistered, turning them occasionally. This process will take approximately 15-20 minutes.
- Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. It allows you to peel off the skins easily.
- After steaming, peel off the charred skins from the peppers. Slit each pepper lengthwise and carefully remove the seeds and membranes, ensuring the peppers remain intact.
- Over medium heat, heat up the olive oil in a skillet. Add the diced onion and minced garlic, and sauté until they turn translucent and fragrant.
- Stir in the diced tomatoes, tomato sauce, cumin, oregano, salt, and pepper. By stirring occasionally, allow the mixture to simmer for 10 minutes.
- In a separate bowl, whisk together the eggs, milk, and flour until well combined.
- Place half of the roasted poblano peppers in a greased baking dish. Sprinkle half of the Monterey Jack and cheddar cheese over the peppers. Pour half of the tomato sauce mixture over the cheese.
- Repeat the layering process with the remaining peppers, cheese, and tomato sauce mixture.
- Pour the egg mixture evenly over the entire casserole.
- Bake in the preheated oven for approximately 35-40 minutes or until the casserole is set and the cheese is golden and bubbly.
- Allow the casserole to cool slightly before serving.