If you adore Chile Relleno but don't like frying, here's a tasty breakfast casserole with all the same fabuloso flavors.
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
- 4 poblano chiles
- 4 oz cotija cheese
- 8 Large eggs
- ¼ cup milk
- ½ teaspoon oregano
- ¼ teaspoon cumin
- salt and pepper to taste
- 4 oz Monterey Jack cheese (grated)
- salsa (for serving)
- 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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