Chile Rellenos Casserole

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Difficulty Level: Moderate
Spice Level: Mild to Medium

Description

This Chile Rellenos Casserole is a delicious, baked twist on the classic Mexican dish. Instead of stuffing and frying individual peppers, this casserole layers roasted poblano peppers with cheese and a fluffy egg batter for a lighter, easier-to-make version. Perfect for brunch, dinner, or meal prep!

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Ingredients

Main Ingredients

• 6 large poblano peppers

• 2 cups (8 oz) shredded Monterey Jack cheese

• 1 ½ cups (6 oz) shredded sharp cheddar cheese

• 4 large eggs

• 1 cup whole milk

• ½ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp ground cumin

• ½ tsp garlic powder

Optional Toppings

• ½ cup salsa or pico de gallo

• ¼ cup chopped fresh cilantro

• Sour cream or Mexican crema

• Diced avocado

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Instructions

Step 1: Roast & Peel the Poblanos

1. Roast the peppers:

   • Preheat the oven broiler to high.

   • Place poblanos on a baking sheet and broil for 5-7 minutes per side, turning occasionally, until charred and blistered.

   • Alternatively, roast them directly over a gas flame using tongs until blackened.

2. Steam and peel:

   • Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.

   • Peel off the charred skin, then slit open, remove seeds, and flatten.

Step 2: Prepare the Egg Batter

1. In a large bowl, whisk together:

   • Eggs

   • Milk

   • Flour

   • Baking powder

   • Salt, pepper, cumin, and garlic powder

   • Mix until smooth.

Step 3: Assemble the Casserole

1. Layer the peppers:

   • Preheat oven to 375°F (190°C).

   • Grease a 9×13-inch baking dish.

   • Lay half of the roasted poblanos in the dish.

   • Sprinkle with half of the Monterey Jack and cheddar cheese.

   • Repeat with remaining poblanos and cheese.

2. Pour the batter:

   • Slowly pour the egg mixture over the peppers and cheese, ensuring even coverage.

Step 4: Bake

1. Bake for 40-45 minutes, until the top is golden and the center is set.

2. Let cool for 5-10 minutes before slicing.

Step 5: Serve

• Garnish with salsa, cilantro, sour cream, or avocado.

• Enjoy warm!

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Nutritional Information (Per Serving)

Nutritional values are approximate and may vary based on ingredients used.

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Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.

• Freeze: Wrap tightly and freeze for up to 1 month.

• Reheat: Warm in the oven at 350°F (175°C) for 15-20 minutes or microwave until heated through.

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Tips & Variations

✅ Spicier version: Add diced jalapeños to the layers.
✅ Vegetarian-friendly: Ensure cheese is rennet-free.
✅ Meat lovers: Add cooked chorizo or shredded chicken.
✅ Gluten-free: Substitute flour with almond or coconut flour.

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Final Thoughts

This Chile Rellenos Casserole is a crowd-pleaser—easy to make, cheesy, and packed with flavor. Whether for breakfast, lunch, or dinner, it’s a satisfying dish that brings the essence of traditional chiles rellenos without the fuss of frying.