Here’s that Chile Relleno Casserole recipe I promised you. Try it! It is SO good!
Chile Relleno Casserole
Print recipe
Ingredients
- 6 poblano peppers
- 8oz sharp cheddar cheese (grated)
- 8oz monterey jack cheese (grated)
- 1lb ground beef
- 5 large eggs
- 2 cups milk
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- salt & pepper (to taste)
- taco seasoning (of your choice)
- 1/4-1/2 cup panko
- salsa (of your choice)
Directions
| Step 1 | |
| Double a large piece of foil and place in oven. Put poblanos on foil and turn on broiler. Broil until skin is blackened, turning until all sides are charred. | |
| Step 2 | |
| Pre-heat oven to 350 degrees. | |
| Step 3 | |
| Cool peppers. Peel skin, remove stem and seeds. Place on paper towels to dry. | |
| Step 4 | |
| Spray pan with cooking spray. Lay half the poblanos on bottom of pan. Top with half the cheese and half the meat. Repeat layer with remaining peppers, cheese, and meat. | |
| Step 5 | |
| Sprinkle panko over top of casserole. | |
| Step 6 | |
| Whip eggs with milk, paprika, cayenne, and salt and pepper. Pour over layers. | |
| Step 7 | |
| Bake at 350 for 40 to 50 minutes until set. Cool slightly and cut into squares. | |
| Step 8 | |
| Serve warm with salsa. | |
My husband is a mess! He puts mail that doesn’t interest him in a pile on his desk – I just found the fabric I won in the giveaway – so lovely! Thank you!