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Chile Relleno Casserole Pioneer Woman

Pioneer Woman’s Chile Relleno Casserole

Erin Table for Seven
Serve Pioneer Woman’s Chile Relleno Casserole for breakfast, dinner, or whenever you are craving something cheesy, spicy, and full of Mexican flavors. You can use either roasted poblano peppers or canned green chiles.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 488 kcal

Ingredients
  

  • 4 large poblano peppers roasted, peeled, and deseeded or a 2 to 7 ounce can whole green chilis, drained
  • 1 x 8 ounce package pepper jack cheese cut into long sticks
  • 4 eggs
  • ½ cup milk
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese or Mexican blend
  • 2 tablespoons minced cilantro

Instructions
 

Roasting the Poblano Peppers:

  • Rinse and pat the peppers dry. Place them on a baking sheet. Arrange the oven rack on the highest level, and place the baking sheet under the broiler. Turn the broiler temperature to 500 degrees Fahrenheit.
    Pioneer Woman’s Chile Relleno Casserole Green Peppers
  • Broil the peppers for about 5 to 7 minutes or until the skin has blackened on the peppers; turn the peppers and broil them until the other side is blackened. Continue cooking until all sides of the peppers are blackened.
    Pioneer Woman’s Chile Relleno Casserole Burned Peppers
  • Remove the peppers from the oven and place them in a Ziplock bag or paper sack. Allow the peppers to steam for about five minutes to soften the skin.
    Pioneer Woman’s Chile Relleno Casserole Steaming Peppers
  • Remove one pepper from the bag at a time and peel off the skin. Slice the pepper down the middle and scoop out the seeds and stem.

Making the Casserole:

  • If using poblano peppers, follow the directions for roasting. Put a piece or two of cheese in the middle of each poblano pepper and roll it up.
    Pioneer Woman’s Chile Relleno Casserole Peppers and Cheese
  • Place peppers in a 9 x 13-inch pan or a 2-quart casserole dish.
    Pioneer Woman’s Chile Relleno Casserole Rolls
  • Whisk the eggs and milk together in a mixing bowl. Mix the flour, baking powder, salt, and pepper together.
    Pioneer Woman’s Chile Relleno Casserole Eggs
  • Stir the eggs gently with the flour and pour over the peppers.
    Pioneer Woman’s Chile Relleno Casserole Mix
  • Sprinkle the cheese over the eggs and peppers.
    Pioneer Woman’s Chile Relleno Casserole Baking Dish
  • Place the casserole in the oven and bake for 20 minutes.
  • Remove the casserole from the oven and serve it immediately garnished with the cilantro.
    Pioneer Woman’s Chile Relleno Casserole Plated

Notes

  • You can find canned green chiles in the Latino section of your local grocery store.
  • To achieve the best results, buy good quality blocks of cheese and shred them yourself to avoid anti-caking agents.
  • Choose your family’s favorites like Pico de Gallo, sour cream, salsa, minced jalapeno, or chopped avocado to garnish the casserole with.
  • In a microwave, leftovers heat up at a reduced power very well.

Nutrition

Calories: 488kcalCarbohydrates: 20gProtein: 30gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 246mgSodium: 1527mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 1458IUVitamin C: 96mgCalcium: 728mgIron: 2mg
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