Chile Relleno Casserole with Roasted Poblanos and Melty Cheese Recipe
This Chile Relleno Casserole is a delicious Mexican-inspired dish that layers roasted poblano peppers with melted Monterey jack and Colby jack cheeses, all bound together with fluffy eggs and baked to golden perfection. It offers all the flavors of traditional chile rellenos without the frying, making it a lighter, simpler casserole perfect for dinner or make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Peppers and Cheese
- 6 medium poblano peppers
- Cooking spray or olive oil, for greasing
- 2 cups shredded Monterey jack cheese, divided
- 1 cup shredded Colby jack cheese, divided
Egg Mixture
- 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
For Serving
- Chopped cilantro
- Sour cream
- Roasted tomato salsa
Instructions
- Roast the Poblanos: Place the oven rack directly under the broiler and preheat the broiler to high. Arrange the poblano peppers on a foil-lined baking sheet and broil for 5 minutes on each side until their skins are blistered and blackened.
- Steam and Peel: Remove the peppers from the oven and cover loosely with foil or plastic wrap to steam for 5 minutes, allowing skins to soften for easy removal. Peel off and discard as much loose skin as possible.
- Prepare the Peppers: Make a vertical slit on one side of each pepper and remove the stems, seeds, and veins. Set aside the prepared peppers.
- Assemble Layers: Preheat your oven to 350°F (175°C) and grease a 9×9-inch or 2-quart baking dish with cooking spray or olive oil. Lay half of the roasted peppers in a single layer in the dish, then sprinkle with half of each shredded cheese. Repeat the layers with remaining peppers and cheese.
- Make the Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, kosher salt, garlic powder, onion powder, dried oregano, and pepper until smooth and fully combined.
- Pour and Bake: Pour the egg mixture evenly over the layered peppers and cheeses. Bake for 45 minutes, or until the casserole is puffed in the center, eggs are set, and edges are golden brown.
- Cool and Serve: Allow the casserole to cool for 10 minutes before slicing. Garnish with chopped cilantro, and serve with sour cream and roasted tomato salsa on the side.
Notes
- You can roast the poblano peppers up to 2 days in advance for convenience.
- The casserole layers can be assembled the night before and stored in the refrigerator for an easy make-ahead meal.
- Substitute Monterey jack and Colby jack cheeses with Quesillo or Chihuahua cheese for a different flavor profile.
- If you’ve never roasted poblano peppers before, ensure you thoroughly steam to loosen skins for easy peeling.
