Prepare your taste buds for a culinary adventure with our tantalizing Chile Relleno Bake recipe. Bursting with the bold flavors of roasted poblano peppers and gooey Mexican blend cheese, this dish is a delightful twist on the classic Chile Relleno. Whether you’re hosting a fiesta or simply craving a taste of Mexico, this recipe is sure to become a favorite in your kitchen. So, let’s dive in and uncover the secrets to creating this mouthwatering masterpiece!
Ingredients:
- 7-8 poblano peppers (large is better)
- 4 cups Mexican blend cheese, shredded
- 6 eggs
- 1 ⅓ cups milk
- ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions:
Preparing the Poblano Peppers:
- Roast Peppers: Preheat your broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until charred and blistered on all sides, about 8-10 minutes. Remove from the oven and transfer to a bowl. Cover with plastic wrap and let steam for 10 minutes.
- Peel and Seed: Once the peppers have steamed, peel off the charred skin and carefully remove the seeds, keeping the peppers intact. Set aside.
Assembling the Bake:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Fill Peppers: Stuff each poblano pepper with shredded Mexican blend cheese, reserving some for topping the bake.
- Layer Peppers: Arrange the stuffed peppers in the prepared baking dish in a single layer.
- Prepare Egg Mixture: In a mixing bowl, whisk together eggs, milk, flour, baking powder, garlic powder, cumin, salt, and black pepper until smooth.
- Pour Over Peppers: Pour the egg mixture evenly over the stuffed peppers, ensuring they are well coated.
- Top with Cheese: Sprinkle the remaining shredded cheese over the top of the peppers and egg mixture.
- Bake: Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro, salsa, or sour cream if desired.
Cook Notes and Variations:
- Add Protein: Enhance the dish by adding cooked and crumbled chorizo, ground beef, or shredded chicken to the egg mixture.
- Vegetarian Option: Omit the meat and add sautéed vegetables such as onions, bell peppers, and mushrooms for a vegetarian-friendly version.
- Spice it Up: For an extra kick of heat, add diced jalapeños or crushed red pepper flakes to the egg mixture.
- Creamy Addition: Mix in a dollop of cream cheese or sour cream to the egg mixture for added creaminess and flavor.
FAQs (Frequently Asked Questions):
Q: Can I use other types of peppers instead of poblano? A: While poblano peppers are traditional for Chile Relleno, you can experiment with other varieties such as Anaheim or bell peppers for a milder flavor.
Q: Can I make this dish ahead of time? A: Yes, you can assemble the dish ahead of time and refrigerate it until ready to bake. Simply cover it tightly with foil and store it in the refrigerator for up to 24 hours before baking.
Q: Is there a keto-friendly version of this recipe? A: To make a keto-friendly version, substitute almond flour for wheat flour and use heavy cream instead of milk in the egg mixture. Reduce the amount of flour or omit it entirely for a low-carb option.
Q: How do I store leftovers? A: Store any leftover Chile Relleno Bake in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Elevate your dining experience with the bold and flavorful Chile Relleno Bake. With its roasted poblano peppers, gooey cheese, and savory egg mixture, this dish is a celebration of Mexican cuisine that is sure to delight your taste buds. Whether enjoyed as a main course or served as a side dish, this recipe is a crowd-pleaser that will transport you to culinary bliss with every bite. So, gather your ingredients, embrace the flavors of Mexico, and treat yourself to the irresistible charm of this delicious dish!
