Pioneer Woman Chile Relleno Casserole
Pioneer Woman Chile Relleno Casserole is a favorite of mine, and it's a favorite of many folks. It's also a great dish to take to out-of-town family reunions.
Ingredients
- 4-5 large poblano peppers roasted, peeled, and deseeded or 2 – 7 ounce can whole green chilis, drained
- 1 (8 ounce package) Pepper jack cheese cut into long sticks,
- 4 eggs
- ½ cup milk
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese or Mexican blend
- 2 tablespoon s cilantro (minced)
Instructions
- Prepare your oven by preheating it to 350 degrees F.
- Pat the peppers dry after washing. Place the pan under the broiler with the rack on the highest level. Increase the temperature to 500 degrees F.
- Broil the peppers for 5-7 minutes or until the skin has charred, then flip them over and broil until the other side is charred. Cook until the peppers are completely blackened.
- Place the peppers in a ziplock bag or paper sack after they have been taken out of the oven. Steam them for about five minutes to soften their skin.
- Peel off the skin of one chili at a time from the bag. Cut the chili in half and remove the seeds and stem.
- Roll up each poblano pepper with a piece of cheese in the middle. In a 9 x 13-inch pan or a 2-quart casserole dish, place the chilis.
- In a mixing bowl, combine the eggs and milk. Add the flour, baking powder, salt, and pepper to the eggs before mixing.
- Mix the eggs gently with the flour and pour over the chillies. Add the cheese to the eggs and peppers.
- Bake the casserole for 20 minutes in the oven. Remove the Pioneer Woman Chile Relleno Casserole from the oven and serve immediately.
Nutrition
Calories: 297kcal