If you adore Chile Relleno but don't like frying, here's a tasty breakfast casserole with all the same fabuloso flavors.
I adore Chile Rellenos and order it whenever I get the opportunity. But the prospect of making it at home doesn't thrill me since I hate frying.
This would be delicious for breakfast or brunch. I made it as a quick weeknight meal.
You can double or triple it to serve a crowd and bake it in a 9X13 pan.
Serve with tortillas and your favorite toppings like salsa, sour cream and/or guacamole.
What type of peppers should you use?
Traditionally, chile rellenos are made with poblano peppers, but you can use Anaheim or Hatch peppers instead. Or mix and match.
Recipe
Ingredients
- 4 large poblano or Anaheim peppers
- 4 ounce cotija cheese
- 8 Large eggs
- ¼ cup milk
- ½ teaspoon oregano
- ¼ teaspoon cumin
- salt and pepper to taste
- 4 ounces Monterey Jack cheese (grated)
- salsa, guacamole, sour cream, tortillas (for serving)
Instructions
- 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. Reduce oven to 375°.
- 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° until done, 15-20 minutes. Serve with salsa.
Missy @MySh!ttyKitchen
Yum, I love Mexican flavors, especially at breakfast!
Audrey
Thanks for joining the party.
Ashley
Thanks for the party <3
Audrey
Thanks for joining the party.
Marilyn Lesniak
Thank you for the spooktakular party! I find so much inspiration here. Enjoy your week!