Dinner · 45 min · mexican

Chiles Rellenos Casserole

Poblano peppers does the heavy lifting here, with monterey jack rounding it out. A Mexican dinner that takes 45 minutes, start to finish. The macros do the talking: 53g protein, 72g carbs, and 39g fat in every 831-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 Poblano peppers
• 2 cups Monterey jack
• 6 Eggs
• 1/2 cup Milk
• 1/4 cup Flour
• 1 cup Salsa verde
• 2 tbsp Cilantro

Steps

1. Heat the oven to 375°F. Char the poblanos directly over a gas flame or under the broiler, turning, until the skins blacken all over.
2. Steam the charred peppers in a covered bowl 10 minutes — this loosens the skins so they slip right off.
3. Peel, slit each pepper open, and remove the seeds; stuff generously with the shredded cheese.
4. Arrange the stuffed poblanos in a greased 9x13-inch baking dish.
5. Whisk the eggs, milk, and flour with a pinch of salt until smooth, then pour evenly over the peppers.
6. Bake 30 minutes, until the custard is set and the top is golden in spots.
7. Warm the salsa verde while the casserole rests 5 minutes.
8. Serve each portion with warm salsa verde and a sprinkle of cilantro.

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