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Chile Rellenos Casserole Recipe
Dominique

Easy Chile Rellenos Casserole

A comforting and easy-to-make casserole featuring roasted poblano peppers layered with two types of cheese, all baked in a savory egg custard until golden and puffed. Perfect for a hearty meal or a flavorful side dish.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: Mexican, Southwestern, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 medium poblano peppers
  • 2 cups Monterey jack cheese divided
  • 1 cup Colby jack cheese divided
  • 5 large eggs
  • 1 ½ cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • Cooking spray or olive oil for greasing
For Serving
  • chopped cilantro
  • sour cream
  • roasted tomato salsa

Equipment

  • Oven
  • Baking sheet
  • Aluminum Foil
  • Baking dish (2-quart or 9x9-inch)
  • Medium bowl
  • Whisk

Method
 

Preparation
  1. Set oven to high broiler, place poblano peppers on a foil-lined baking sheet, and broil for 5 minutes per side until skin is blackened and blistered.
  2. Remove baking sheet from the oven and loosely cover with foil or plastic wrap, allowing the peppers to steam and soften for 5 minutes.
  3. Peel and discard as much loose skin as possible from each pepper.
  4. Make a vertical slit down one side of each pepper, then remove and discard the stem, seeds, and veins; set peppers aside.
  5. Preheat the oven to 350°F and grease a 2-quart or 9x9-inch baking dish with cooking spray or olive oil.
  6. Lay 3 roasted peppers in a single layer in the baking dish, then sprinkle with 1 cup of Monterey jack cheese and ½ cup of Colby jack cheese. Repeat with remaining peppers and cheese.
  7. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined.
  8. Pour the egg mixture evenly over the layered cheese and poblanos.
Baking & Serving
  1. Bake for 45 minutes until the casserole is puffed in the center and the eggs are set and golden around the edges.
  2. Allow the casserole to cool for 10 minutes before serving, then garnish with chopped cilantro.

Notes

Allowing the casserole to cool before serving helps it set properly and makes for cleaner slices. Adjust the spice level by adding a pinch of cayenne to the egg mixture if desired.