Stuffed Chile Casserole
A warm and hearty Stuffed Chile Casserole featuring roasted poblano peppers, creamy cheeses, and a rich egg mixture, perfect for busy weeknight dinners.
Ingredients
For the casserole
- 6 medium poblano peppers These robust peppers bring a lovely depth of flavor.
- 2 cups shredded Monterey jack cheese Divided into layers.
- 1 cup shredded Colby jack cheese Divided into layers.
- 5 large eggs Provide a fluffy structure and bind the dish.
- 1.5 cups whole milk Adds creaminess and moisture.
- 3 tablespoons all-purpose flour Helps thicken the egg mixture.
- 1 teaspoon baking powder Helps the casserole puff up.
- 0.5 teaspoon kosher salt Balances flavors.
- 0.5 teaspoon garlic powder Adds a warm, aromatic essence.
- 0.5 teaspoon onion powder Enhances the savory profile.
- 0.25 teaspoon dried oregano Adds an earthy touch.
- 0.25 teaspoon freshly ground black pepper Elevates the dish.
For serving
- chopped cilantro For garnish.
- sour cream For garnish.
- roasted tomato salsa For garnish.
Instructions
Preparation
- Set your oven rack directly underneath the broiler and turn the broiler on high. Place the poblano peppers on a baking sheet lined with aluminum foil and broil for 5 minutes on each side, or until the skin is mostly blackened and blistered.
- Remove the baking sheet from the oven and cover it with aluminum foil or plastic wrap to trap in the heat. Allow the peppers to steam for 5 minutes.
- Peel, rub off, and discard as much of the loose skin from each pepper as possible. Make a vertical slit down one side of the peppers and remove the stem, seeds, and veins. Set the prepared peppers aside.
- Preheat the oven to 350°F (175°C) and grease a 2-quart or 9x9-inch baking dish with cooking spray or olive oil.
Assembly
- Lay 3 of the roasted peppers in the baking dish in a single, even layer. Sprinkle the top with 1 cup of Monterey jack cheese and ½ cup of Colby jack cheese. Repeat the layers with the remaining peppers and shredded cheese.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined.
- Pour the egg mixture over the layered cheese and poblanos. Bake for 45 minutes, until the center is puffed and the edges are golden.
Serving
- Allow to cool for 10 minutes before serving. Garnish with chopped cilantro and serve with sour cream and roasted tomato salsa.
Notes
This casserole can easily be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or serve warm straight from the oven.