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- 4 large poblano peppers - 1 cup cooked quinoa (or substitute with brown rice) - 1 cup shredded Monterey Jack cheese - 1 cup shredded sharp cheddar cheese

Easy Chile Relleno Casserole Recipe

Discover the ultimate comfort food with this Easy Chile Relleno Casserole Recipe! Bursting with the rich flavors of roasted poblano peppers, melty cheeses, and a fluffy egg base, this dish is sure to please everyone at your table. Whether you're hosting a gathering or looking for a family dinner, this recipe is simple yet delicious. Click through now to explore the full recipe and make this tasty casserole your next go-to meal!
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Ingredients
  

4 large poblano peppers

1 cup cooked quinoa (or substitute with brown rice)

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

6 large eggs

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Sliced avocado, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by greasing it generously with non-stick cooking spray.

    Roast the Poblano Peppers: Place the poblano peppers directly over a gas flame or under a broiler. Roast them until they are blistered and charred, which should take about 8-10 minutes. Remember to rotate the peppers occasionally for even charring. Once they are charred, transfer them to a bowl and cover with plastic wrap for 10-15 minutes. This steaming process will help the skins loosen for easier peeling.

      Prepare the Peppers: After steaming, carefully peel off the charred skin from the peppers. Slice them open lengthwise, removing the seeds and stems. Set the prepared peppers aside.

        Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, ground cumin, smoked paprika, salt, and pepper until fully combined and fluffy.

          Layer the Casserole: Start layering by placing half of the cooked quinoa or brown rice in the bottom of the greased baking dish. Follow this with half of the roasted poblano peppers, and then sprinkle half of both the Monterey Jack and cheddar cheeses over the top.

            Add the Egg Mixture: Pour half of the egg mixture evenly over the layered ingredients.

              Repeat Layers: Repeat the layering process using the remaining quinoa or rice, followed by the remaining poblano peppers, cheeses, and the last of the egg mixture.

                Bake: Place the casserole in the preheated oven and bake uncovered for about 30-35 minutes, or until the top is golden brown and the egg is set in the center.

                  Cool and Serve: After baking, allow the casserole to cool for a few minutes before cutting it into squares for serving.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6-8

                      - Presentation Tips: Serve the casserole warm, garnished with fresh cilantro for a pop of color. Accompany each serving with slices of avocado for added creaminess. For an extra touch, drizzle with a dollop of sour cream or Greek yogurt to enhance the flavors and visual appeal. Enjoy!