Description

This Cheesy Baked Poblano Casserole is a flavorful and comforting dish that combines the mild heat of roasted poblano peppers with a rich, cheesy egg mixture. Perfect for a hearty breakfast, brunch, or even dinner, this casserole is layered with Monterey Jack and cheddar cheeses, giving it a creamy texture and a deliciously golden top. The roasted poblanos add a smoky flavor that pairs beautifully with the cheeses, while the simple seasoning blend enhances the overall taste. This dish is easy to make and sure to impress your family or guests with its bold flavors and satisfying warmth

Ingredients

• 7 large poblano peppers
• 1.5 cups milk
• 5 large eggs
• 2 cups freshly shredded Monterey Jack cheese, divided
• 1 cup freshly shredded cheddar cheese, divided
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste

Preparation Method

Roast the Poblano Peppers: Preheat your oven’s broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the prepared baking sheet and broil them for 10-15 minutes, turning occasionally until the skins are charred and blistered on all sides.

Steam and Peel the Peppers: Once the peppers are charred, remove them from the oven and place them in a sealed plastic bag. Allow the peppers to steam in the bag for about 10 minutes, which will help loosen the skins. After steaming, peel off the skins, cut the peppers open, and remove the seeds and stems. Set the prepared peppers aside.

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 3-quart casserole dish with butter or non-stick cooking spray to prevent sticking.

Assemble the Casserole: In the greased casserole dish, arrange half of the roasted poblano peppers in an even layer. Sprinkle 1 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese over the peppers. Layer the remaining poblanos on top, followed by the remaining cheeses.

Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, salt, and pepper until smooth and well combined. The flour and baking powder help give the casserole a light, fluffy texture, while the seasonings add depth of flavor.

Pour and Bake: Pour the egg mixture evenly over the layers of peppers and cheese in the casserole dish. The mixture will soak into the layers, binding them together as it bakes. Place the casserole in the preheated oven and bake for 45 minutes, or until the top is golden brown and the casserole is set in the center.

Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. This will make it easier to slice and serve. Enjoy the cheesy, smoky goodness of this poblano casserole with your favorite sides or as a stand-alone dish.

Tips and Conclusion

Tip
For an extra kick of flavor, you can add a layer of cooked chorizo or ground beef between the peppers and cheese. If you prefer a spicier dish, you can also substitute one or two of the poblano peppers with hotter peppers like jalapeños or serranos. Garnish with fresh cilantro, sour cream, or salsa for a vibrant finish.

Conclusion
This Cheesy Baked Poblano Casserole is a delicious, comforting dish that’s full of rich flavors and satisfying textures. The combination of roasted poblano peppers, creamy cheeses, and a light egg custard creates a dish that’s perfect for any meal of the day. Whether you’re serving it for breakfast, brunch, or dinner, this casserole is sure to become a favorite with its smoky, cheesy goodness. Enjoy it with family or friends, and savor the warmth and flavor of this delightful dish.