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.
Chile Relleno Casserole
- 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)
- 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.