Description
A comforting and flavorful Stuffed Chile Casserole featuring roasted poblanos, a cheesy topping, and a fluffy egg base.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 can (10 oz) diced tomatoes with green chilies
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Roast the poblano peppers over an open flame or in the oven until charred. Wrap in foil for 10 minutes to steam, then peel, seed, and chop.
- Whisk together the eggs, milk, flour, baking powder, salt, cumin, and black pepper in a large bowl.
- Spread the chopped roasted peppers and diced tomatoes evenly in the prepared baking dish.
- Pour the egg mixture over the peppers and tomatoes.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for 30-35 minutes or until set and golden brown.
- Let cool slightly before slicing and garnish with fresh cilantro.
Notes
For extra smoky flavor, add smoked paprika to the egg mixture. Can be prepared ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 280mg