Baked Poblano Casserole with Monterey Jack and Chorizo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting baked casserole featuring smoky roasted poblanos layered with spicy chorizo and melted Monterey Jack cheese in a fluffy egg base. This Mexican-inspired comfort-food recipe, ready in about 65 minutes, pairs poblano peppers, ground chorizo, Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Roast 4 large poblano peppers on a baking sheet under the broiler, turning every 3 minutes, until skin is charred and blistered, about 10 minutes. Place in a bowl and cover with plastic wrap to steam for 10 minutes, then peel, deseed, and slice into 1/2-inch strips.
  2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 8 ounces ground chorizo and cook, breaking up with a spoon, until browned and cooked through, about 6 minutes. Remove from heat.
  3. Step 3: In a large mixing bowl, whisk 6 large eggs, 1 cup whole milk, 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and slightly frothy.
  4. Step 4: Grease a 9x13-inch baking dish. Layer half of the sliced poblano peppers evenly on the bottom, then sprinkle with half of the cooked chorizo and 1 cup shredded Monterey Jack cheese. Repeat with remaining peppers, chorizo, and cheese.
  5. Step 5: Pour the egg mixture evenly over the layered ingredients and gently press down to submerge.
  6. Step 6: Bake uncovered for 35-40 minutes until the casserole is set and golden on top. Let cool for 10 minutes before serving.

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