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Open-face chile relleno cups. #TexasHomesteader

Lazy Cook's Chile Relleno Cups

A simplified single-serve version of chile relleno. Poblano peppers, beaten egg and cheese make these chile relleno cups fast and easy, yet delicious!

Course Main Course
Cuisine Mexican, TexMex
Keyword casserole, chile relleno, cups, poblano, single serve
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people
Author www.TexasHomesteader.com

Ingredients

Ingredients:

  • 6 Poblano Peppers, skinned & seeded
  • 6 oz cubed Pepper-Jack Cheese
  • 1 10 oz can Enchilada Sauce
  • 6 large Eggs
  • 1 Cup Grated Pepper-Jack or Cheddar Cheese
  • 1 Cup Milk
  • 3 Tablespoons All-Purpose Flour
  • 1/2 teaspoon Baking Powder

Instructions

Instructions:

  1. Preheat oven to 350 degrees F.

  2. Pour a small amount of enchilada sauce in the bottom of each muffin cup. (You may have enchilada sauce leftover, that's ok you can use it to flavor Mexican-Rice side dish!)

    Place 1 (or 2 if small) skinned & seeded poblano peppers into each muffin cup space. Divide cheese cubes evenly & fill each pepper with cubed cheese.

  3. In a large bowl, beat eggs until frothy. Add the grated cheese, milk, flour and baking powder and stir until fully mixed.

  4. Gently pour the egg mixture over the peppers in each muffin cup, filling about 2/3 of the way.

  5. Bake until the egg is set in the center and golden brown, about 30 - 40 minutes.

Recipe Notes

Note: The egg mixture will expand while in the oven, and partially collapse when you bring the dish out of the oven. This is normal.

Filling Options:

Crumbled leftover meatloaf or leftover cooked & shredded chicken make the chile rellenos even more hearty.