Chile Relleno Casserole with Monterey Jack

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 70 min · vegetarian, low-carb, high-protein

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Ingredients

• 3 large poblano peppers
• 4 oz shredded Monterey Jack
• 1 1/2 oz queso fresco, crumbled
• 2 eggs
• 1/4 cup whole milk
• 1/4 cup all-purpose flour
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 1/2 oz canned tomato sauce
• 1 white onion
• 1 bunch cilantro

Method (tap to check — screen stays awake)

1. Broil the poblanos on a sheet pan 6 inches from the element, turning every 4 minutes, about 12 minutes total, until blackened in patches all over. Seal them in a bowl under a plate for 10 minutes, then rub off the skins and pull out the seed cores. Do not rinse them — water takes the smoke with it.
2. Heat the oven to 375F and butter a 9x13 dish. Lay half the peppers flat across the base, cover with the Monterey Jack and the finely diced onion, then lay the remaining peppers on top.
3. Whisk the eggs with the milk, flour, cumin, paprika and 1 tsp salt until smooth and pour it evenly over the peppers.
4. Spoon the tomato sauce over in stripes and scatter the queso fresco on top.
5. Bake 40 to 45 minutes until puffed, set in the center when the dish is nudged, and browned at the edges.
6. Rest 10 minutes, scatter with chopped cilantro, and cut into squares.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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