Cheesy Chile Relleno Casserole
Move aside Taco Tuesday, chile relleno casserole is your new go-to Mexican weeknight dinner.
Cheesy Chile Relleno Casserole is an old family recipe that will win you over. It's made with eggs, making it perfect for the breakfast table, but this protein-packed meal is a welcomed addition to any meal of the day! If you like Mexican-inspired meals, this is one you have to try. Passed down from Abuela herself, this easy casserole is something to look forward to when you sit down at the table. Layers of cheese, poblano peppers, and corn tortillas make this dish unique. Covered in an egg mixture, baked, and topped with Rotel tomatoes and green chiles and more cheese, this is one casserole we can't turn down!
Ingredients
- 3 poblano peppers, roasted, peeled and seeded
- 1 pound Cheddar cheese, shredded
- 1 pound Colby Jack cheese, shredded
- 6 small corn tortillas
- 4 eggs
- 1 small can evaporated milk
- 1 teaspoon cumin
- salt and pepper to taste
- 1 can Rotel tomatoes with green chiles, well drained
Instructions
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Preheat oven to 325 degrees F. Grease an 8x11-inch baking dish. Set aside.
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In a mixing bowl, whisk together eggs, evaporated milk, cumin, salt and pepper. Set aside.
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In a baking dish, layer two corn tortillas to cover the bottom. Top with slices of poblano peppers and about 1 cup of each cheese. Repeat with two more layers. Top with any remaining pepper slices and two corn tortillas and cheeses.
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Slowly pour egg mixture over the top of everything.
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Bake in the oven for 45 minutes. Remove from the oven and top with drained tomatoes and any remaining cheese. Return to the oven and bake an additional 30 minutes. The top should bubble and the bottom should be golden brown.
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Remove from the oven and allow to cool for 10-15 minutes before serving.