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A close-up shot showcases the delicious layers of a freshly baked Chile Rellenos Casserole, ready to be served.

Best Chile Rellenos Casserole

This Chile Rellenos Casserole transforms the classic dish into an easy-to-assemble bake. Forget frying and fuss, this recipe delivers the delicious flavors of roasted peppers, melty cheese, and savory egg mixture with minimal effort. Perfect for a weeknight dinner or potluck!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large poblano peppers
  • 1 tablespoon olive oil
  • 16 ounces Monterey Jack cheese, shredded
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces queso fresco, crumbled optional
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup sour cream or Mexican crema optional
  • Chopped cilantro, for garnish optional
  • Your favorite salsa optional

Equipment

  • 9x13 inch baking dish
  • Oven
  • Large bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Gas stovetop (optional)
  • Broiler (optional)
  • Grill (optional)
  • Baking sheet (for broiler method)
  • Aluminum foil (for broiler method)
  • Bowl
  • Plastic wrap
  • Knife
  • Spoon
  • Paper towels

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Roast, peel, and de-seed the poblano peppers. You can roast them over an open flame on a gas stovetop, under the broiler in your oven, or even on the grill. Then place the peppers in a bowl covered tightly with plastic wrap for 10-15 minutes to steam. Gently rub the blackened skin off. Make a slit down the side of each pepper and remove the seeds and membranes.
  3. Slice the roasted poblano peppers into strips.
  4. Arrange half of the poblano pepper strips in the bottom of the prepared baking dish.
  5. Sprinkle half of the shredded Monterey Jack cheese, cheddar cheese, and queso fresco (if using) evenly over the peppers.
  6. Layer the remaining poblano pepper strips over the cheese.
  7. Top with the remaining shredded cheeses.
  8. In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
  9. Pour the egg mixture evenly over the cheese and pepper layers in the baking dish.
  10. Bake in the preheated oven for 30-40 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
  11. Let the casserole cool for a few minutes before slicing and serving.
  12. If desired, top with a dollop of sour cream or Mexican crema, chopped cilantro, and your favorite salsa.
  13. Serve warm and enjoy!

Notes

Add ground beef, shredded chicken, or chorizo for a meaty variation. Use different cheeses like pepper jack or Oaxaca. Incorporate vegetables like corn, black beans, or zucchini for a vegetarian option. Add a pinch of cayenne pepper or hot sauce for extra heat. The casserole can be assembled ahead of time and refrigerated. To reheat leftovers, microwave individual portions or bake in a preheated oven at 350°F (175°C) until heated through. If the casserole is runny, pat the peppers dry thoroughly or add a tablespoon or two of cornstarch to the egg mixture.