Chile Relleno Casserole - instead of dipping and frying each pepper individually, make them into an easy bake for breakfast, brunch or a meatless dinner.
Breakfast, Cheese and Eggs

Spice Up Breakfast with this Easy Chile Relleno Casserole

If you adore Chile Relleno but don’t like frying, here’s a tasty breakfast casserole with all the same fabuloso flavors.

Instead of dipping and frying each pepper individually, make them into an easy bake for breakfast, brunch or a meatless dinner. #chilerelleno #breakfast #brunch

 


This would be delicious for breakfast or brunch. I made it as a quick weeknight meal. Serve with tortillas and your favorite toppings like salsa, sour cream and/or guacamole.

Chile Relleno Casserole

Serves4
Prep time10 minutes
Cook time30 minutes
Total time40 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Cheese and Eggs
Chile Relleno Casserole - instead of dipping and frying each pepper individually, make them into an easy bake for breakfast, brunch or a meatless dinner.

Ingredients

  • 4 poblano chiles
  • 4oz cotija cheese
  • 8 Large eggs
  • 1/4 cup milk
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • 4oz Monterey Jack cheese (grated)
  • salsa (for serving)

Note

This recipe can easily be doubled to feed a larger crowd. Use a 9 x 13" pan and allow a bit longer to bake.

Directions

Place chiles on a broiler pan and broil until the skin begins to blacken and blister. Place in a small bowl and cover for about 5 minutes. Turn oven to 375 degrees.
While chiles are steaming, in a medium bowl scramble eggs, milk and spices.
Remove stem, seeds and skin from peppers. Stuff each with 1 ounce of Cotija cheese and place in a pie plate.
Pour egg mixture over the peppers, top with cheese.
Bake at 375 degrees until done, 15-20 minutes. Serve with salsa.

 

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