Rachael Ray's Chili Relleno Casserole Recipe
Rachael Ray's recipe is the easiest way to get all the flavors of chile rellenos without standing over hot oil.A key step is making sure the peppers are completely dry before layering—too much liquid will make it soggy instead of set.Rachael Ray keeps it straightforward, but there’s plenty of room to tweak the spice level to your taste.I like adding a handful of shredded Monterey Jack for extra meltiness and a pinch of cayenne for a touch more heat.The top bakes up golden and slightly crispy, while the inside stays creamy with just the right amount of roasted pepper goodness.
Servings: 4
Ingredients
- 8 Poblano Peppers
- 8 oz. Chorizo cooked and crumbled
- 8 oz. Pepper Jack Cheese cut into chunks
- 4 Eggs
- 1 cup Whole Milk
- 1 cup All-Purpose Flour
- 2 tsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Char the poblano peppers under a broiler until the skins are blackened.
- Place them in a bowl and cover to cool.
- Once cooled, peel and seed the peppers.
- Preheat your oven to 375°F.
- Layer half of the poblano peppers in the bottom of a casserole dish.
- Fill each pepper with Pepper Jack cheese and cooked chorizo.
- In a mixing bowl, whisk together eggs and milk.
- Add the flour, cumin, salt, and black pepper, whisking until smooth.
- Pour this mixture over the stuffed peppers in the casserole dish.
- Layer the remaining poblano peppers on top of the casserole.
- Sprinkle any remaining cheese and chorizo over the top.
- Bake in the oven for 25-30 minutes, or until the egg mixture sets and the top is golden brown.
- Serve warm and enjoy your creation!