Next, it’s time to assemble. In a large mixing bowl, I whisk together the eggs and milk until they’re nice and frothy. Then, I mix in the flour, baking powder, garlic powder, cumin, salt, and pepper until it’s a smooth batter. The batter should be well combined but be careful not to overmix it. In a greased baking dish, I layer half the roasted peppers and sprinkle half of the shredded cheeses on top. Then, I pour half of the egg mixture over the layers. It’s such a colorful and appetizing sight!
Now, I repeat the layers once more: the remaining peppers, the rest of the cheese, and the rest of the egg mixture. Finally, I sprinkle on a little extra cheese on top for that golden, bubbly finish. I carefully pop my casserole into the oven and let it bake for about 30-40 minutes, or until it rises and is cooked through. The smell wafting through my kitchen during this time is simply heavenly!
Once the casserole is out of the oven, I let it rest for a few minutes to set before slicing and serving. It’s always tough to wait, but those few moments make all the difference. You’ll want to give it a moment to cool and let the flavors meld together beautifully.
Pro Tips for Best Results
I’ve tested this Chile Relleno Casserole in a few different ways, and my top tip? Don’t rush the roasting of the peppers! The deeper the char, the more flavor you’ll have. I’ve hurried through this step before, thinking I could skip it, but the result was bland—nothing compared to when I give those peppers a proper burn.
Also, I like to switch up the cheeses sometimes. While cheddar and Monterey Jack are classic choices, adding some pepper jack cheese gives the dish an exciting kick! Experimenting with cheese blends has been one of the most rewarding parts of perfecting this recipe.
Lastly, when serving leftovers, I make sure to add fresh toppings to brighten up the flavors. A little squeeze of lime or a sprinkle of fresh cilantro can elevate your dish to a whole new level, making it feel vibrant and fresh every time.
Common Mistakes to Avoid
One common mistake I’ve encountered is not adequately peeling the roasted peppers. If you leave bits of the charred skin on, your casserole could end up with an unpleasant texture. Trust me, that tough, chewy skin is not what you want in your dish! Ensure they’re fully peeled for a smooth casserole experience. (See the next page below to continue…)