Description
A comforting chili relleno casserole that blends the rich flavors of roasted peppers, cheese, and eggs for a delightful meal any time of day.
Ingredients
- 4 large chili peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 6 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Roast the chili peppers over an open flame or under the broiler until the skins are charred. Let them cool, then peel and remove the seeds.
- Slice the roasted peppers and place half in the bottom of the prepared baking dish.
- Sprinkle half of the cheese over the peppers.
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, black pepper, cumin, and garlic powder until smooth.
- Pour half of the egg mixture over the cheese and peppers.
- Layer the remaining chili slices and cheese, then pour the remaining egg mixture on top.
- Bake for 30-40 minutes or until the casserole is set and golden on top.
- Let it cool for a few minutes before serving.
Notes
Fresh, firm chili peppers yield the best flavor. Feel free to experiment with different cheese types for a unique twist.
