Isabel Eats · by Isabel Orozco-Moore★ 4.9 (75)
Chile Relleno Casserole
NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 43%
CARBS 13G14% OF CAL
3G FIBER7G SUGAR3G OTHER
FAT 24G59% OF CAL
13G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers and melted cheese baked in a fluffy egg custard instead of fried. Comforting and cheesy, it's a vegetarian Mexican-inspired main.
mainmexicancasseroleeggs🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 medium poblano peppers
- Cooking spray or olive oil, (for greasing)
- 2 cups shredded Monterey jack cheese, (divided)
- 1 cup shredded Colby jack cheese, (divided)
- 5 large eggs
- 1 ½ cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- For serving: chopped cilantro, sour cream, roasted tomato salsa
At a glance
PER SERVING · TIME 65M
CAL 18%·PRO 43%
CARBS 13G14% OF CAL
3G FIBER7G SUGAR3G OTHER
FAT 24G59% OF CAL
13G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 596mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 352mg
- Calcium
- 471mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 596MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.