Chile Relleno Breakfast Casserole | Roasted Poblano & Cheese (No Frying!)

Roast 1 pound of hatch chilies, remove stems and seeds, and chop them into strips or rough pieces.

Set up a cooking station with a 10-inch skillet over medium heat and add 1 tablespoon of olive oil.

Add 1 chopped medium-sized onion and 2 chopped jalapeno peppers to the skillet and cook for about 5 minutes until softened.

Add 4 cloves of chopped garlic and cook for 30 seconds to 1 minute until fragrant.

Stir in 1 teaspoon of Mexican oregano, 1 teaspoon of ancho chili powder, 1 teaspoon of paprika, and 1/2 teaspoon of cumin, along with salt and pepper to taste, and let the spices bloom in the pan.

Add 1 pound of canned fire roasted tomatoes to the skillet and stir everything together, then reduce the heat and let it simmer for at least 10 minutes.

After simmering for about 15 minutes, remove half of the sauce and set it aside.

Spread the remaining sauce in the bottom of the same skillet or a casserole dish.

Layer half of the roasted chilies over the sauce, followed by 1 cup of cheese.

Pour the remaining sauce over the chilies and cheese, then add the remaining roasted chilies on top.

Add half of the remaining cheese, then beat 4 eggs and pour them evenly over the casserole.

Sprinkle with salt and pepper, and optionally add hot sauce.

Top with the remaining cheese and optionally sprinkle with paprika or chili flakes for color.

Preheat the oven to 350°F and bake the casserole for 20 to 25 minutes or until the eggs are set.

Equipment Needed

Allergens