Chile Relleno Casserole

Cook Time: 1 hour 30 min
526 cal, 24g fat, 51g carbs, 27g protein, 5g fiber
Do-Ahead  •  Kid-Approved  •  Easy  •  Gluten-Free (Friendly)

Fresh poblano peppers are stuffed with cheddar and Monterey Jack cheeses, sprinkled with fresh salsa, then covered in thickened whipped eggs and bake up to a soufflé-like casserole. This is an easy meal that can be assembled ahead.

Category:

Chile Relleno Casserole
Poblano Peppers
Quesadillo Cheese
Monterey Jack Cheese
Eggs
Evaporated Milk
Flour

Pico de Gallo
Tomatoes
Red Onion
Cilantro
Adobo Seasoning
Jalapeño
Scallions
Avocado

Mexican Rice
White Rice
Vegetable Broth
Tomato Sauce
Adobo Seasoning

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