Chile Relleno Casserole

Step 3: Make the Batter

1. In a separate bowl, whisk the eggs until frothy.
2. Add milk, flour, and baking powder, and whisk until smooth and slightly thickened.
3. Season lightly with salt.

Step 4: Assemble the Casserole

1. Preheat the oven to 375°F (190°C).
2. In a greased 9×13-inch baking dish, pour a thin layer of the egg batter to cover the bottom.
3. Slice the roasted peppers into strips and place them evenly over the batter.
4. Spoon the cheese and chicken mixture on top of the peppers.
5. Pour the remaining egg batter evenly over the top, covering all layers.
6. Pour tomato sauce over the batter and sprinkle cheddar cheese if desired.

Step 5: Bake to Perfection

1. Cover the casserole with aluminum foil and bake for 25–30 minutes.
2. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and set.

Step 6: Serve

1. Let the casserole rest for 5–10 minutes before slicing.
2. Garnish with fresh cilantro and serve warm with a side of rice, beans, or fresh tortillas.

Tips for Success

• Peppers: Choose fresh, firm poblano peppers for the best flavor.
• Cheese: Use a melting cheese like Monterey Jack for that gooey, traditional texture.
• Optional Proteins: You can add cooked ground beef or turkey instead of chicken for variation.
• Spice Level: For extra heat, include a few chopped jalapeños in the filling.

Why You’ll Love It:

Chile Relleno Casserole takes the beloved flavors of stuffed peppers and makes them easy to enjoy in a single dish. The layers of roasted peppers, creamy cheese, and rich tomato sauce create a comforting meal that’s perfect for family dinners, potlucks, or even meal prep for the week. It’s a versatile recipe that lets you adjust the spice, cheese, and protein to suit your taste.

If you want, I can also make a quick version under 30 minutes using no-roast peppers, perfect for when you’re short on time. Do you want me to do that?