Description
A rich and flavorful casserole layered with roasted poblano peppers, creamy cheese, and a savory egg mixture — a comforting dish with a mild smoky heat perfect for breakfast, brunch, or dinner.
Ingredients
Scale
- 6 large poblano peppers
- 1 tablespoon olive oil
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until skins are blistered and charred.
- Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into strips.
- Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
- Layer half of the roasted pepper strips in the dish. Top with half of the cheeses. Repeat layers.
- In a medium bowl, whisk together eggs, milk, cream, salt, pepper, and garlic powder. Pour evenly over the layered peppers and cheese.
- Bake for 35–40 minutes, or until the casserole is set and the top is golden and bubbly.
- Let cool slightly before slicing and serving.
Notes
- For a spicier kick, add chopped jalapeños to the cheese layers.
- This casserole can be made ahead and reheated for easy meal prep.
- Serve with salsa or sour cream for extra flavor.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 195mg
Keywords: poblano pepper casserole, cheese casserole, Mexican vegetarian casserole, roasted pepper bake, breakfast casserole