Chile Rellenos Casserole – a delicious recipe with peppers, tomato sauce, cheese, corn kernels, eggs, oregano. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
2
Shred the cheese while the peppers are broiling.
3
Reduce heat to 375u00b0F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
4
Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
5
Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
6
Bake for about 30 minutes until set and the top is brown & bubbly.
2162
kcal
Calories
154
g
Fat
65
g
Carbs
135
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 fresh poblano peppers, 8 ounces tomato sauce, 16 16 ounces monterey jack cheese or 16 ounces monterey jack pepper cheese, 3 cups corn kernels (fresh or frozen), and more.
Yes, Chile Rellenos Casserole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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