Chile Relleno Casserole Recipe with Cornbread Crust
This chile relleno casserole recipe combines roasted poblano peppers, melty cheese, and a golden brown cornbread crust for an easy, delicious recipe the whole family will love.
Ingredients
- 6 large Poblano Peppers
- 2 large Eggs
- ⅓ cup Milk
- 1 8.5 oz box Jiffy Cornbread Mix
- 1 tbsp Olive Oil
- 1 cup Low Moisture Mozzarella Cheese
- 1 cup Sharp Cheddar
- 4 oz Cream Cheese
- ½ teaspoon Garlic powder
For Serving
- Sour Cream
- Spicy Salsa
- Hot Sauce
Instructions
- Line a baking sheet with foil and add peppers. Broil for 20 minutes, turning as they blister, until all sides are charred.
- Remove from the oven and wrap the peppers in aluminum foil or place them in a plastic bag to steam.
- Meanwhile, whisk together milk and eggs in a medium bowl, then whisk in the cornbread mix. Set aside.
- Preheat oven to 400°F.
- Peel the skin off the peppers and remove seeds.
- Drizzle a little oil in a 10.5 x 7.5 casserole dish, then layer half of the peppers at the bottom. Add half of the cheese, followed by all of the cream cheese then sprinkle with garlic powder.
- Add the remaining peppers and remaining cheese on top, then pour the cornbread mixture over the top of the casserole.
- Place in the oven and bake for 25–30 minutes, until the cornbread is golden brown and set.
- Let cool slightly, then serve with sour cream and salsa or hot sauce.