Easy Chile Relleno Casserole

Ingredients

• 4 large poblano peppers (or Anaheim chiles), roasted, peeled, and seeded

• 1 lb ground beef or shredded cooked chicken (optional)

• 1 cup onion, diced

• 3 cloves garlic, minced

• 2 cups shredded Monterey Jack or Chihuahua cheese

• 1 cup shredded cheddar cheese

• 4 large eggs

• 1 cup milk

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and pepper, to taste

• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Roast the Peppers:
   Roast poblano peppers over a gas flame or under a broiler until charred all over. Place in a covered bowl or plastic bag to steam for 10 minutes. Peel off skins, then remove seeds and stems. Slice into strips.

2. Cook the Meat (Optional):
   In a skillet, sauté onion and garlic until soft. Add ground beef or chicken and cook through. Season with cumin, chili powder, salt, and pepper. Set aside.

3. Prepare the Batter:
   In a bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth.

4. Assemble the Casserole:
   Preheat oven to 350°F (175°C). In a greased baking dish, layer half the pepper strips, then half the meat mixture (if using), and half the cheese. Repeat layers.

5. Pour Batter and Bake:
   Pour the egg batter evenly over the layered ingredients. Bake for 35–40 minutes, or until the casserole is set and golden on top.

6. Serve:
   Let cool for a few minutes, garnish with chopped cilantro, and serve warm.

Tips

• For a vegetarian version, skip the meat and add extra veggies or beans.

• Add salsa or enchilada sauce on top for extra flavor.

• Use leftover roasted chiles for quicker prep.