Elevate your Tex-Mex dinner game with our Chili Relleno Casserole. This delightful dish layers roasted poblano peppers, creamy cheese, and a zesty sauce, delivering all the flavors of a classic chili relleno with a fraction of the effort.
– Preheat the oven to 375 degrees and grease an 8x8 baking dish with nonstick cooking spray.– In a medium bowl, whisk together the eggs, evaporated milk, flour, salt and pepper until smooth. Pour the mixture over the top of the peppers.
- Sprinkle the top of the casserole with the remaining shredded cheese.– Return the pan to the oven and continue baking for 15 minutes, until the eggs are set and the cheese on top is melted.