Chile Rellenos Casserole
A comforting twist on the classic Mexican dish, this Chile Rellenos Casserole is packed with roasted poblano peppers, layers of gooey cheese, and a fluffy egg-based batter. It’s the perfect easy dinner with bold, savory flavor and no need for frying!
Why You’ll Love This Recipe
All the flavor, none of the fuss – No battering or deep-frying required!
Great for meal prep – Tastes even better the next day.
Family-friendly – Mild heat and creamy cheese make it a hit with kids and adults alike.
Naturally gluten-free option – Use a GF flour blend for a gluten-free version.
Versatile – Serve it for breakfast, brunch, or dinner.
Key Ingredients
Poblano Peppers – Mildly spicy, perfect for stuffing and roasting.
Monterey Jack Cheese – Melty and creamy, ideal for casseroles.
Cheddar Cheese – Adds sharpness and depth.
Eggs & Milk – Create the light, custardy base.
Flour & Baking Powder – Help the casserole puff up and hold together.
Spices – Onion powder, garlic powder, salt, and black pepper for balanced seasoning.
Ingredients :
6-8 large poblano peppers (see note)
2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1 & 1/2 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
sour cream, salsa, and fresh chopped cilantro , for serving (optional, but recommended)
Instructions :
- Roast the Peppers: Preheat your oven’s broiler. Position the rack about 6 inches from the heat source.
Line a baking sheet with foil and place the poblano peppers on it.
Roast for 10–15 minutes, turning occasionally with tongs, until the skins are blistered and blackened.
Transfer peppers to a plastic bag or covered bowl to steam for 10 minutes.
Peel off the skin, remove stems, and discard the seeds. Set aside. - Prepare the Oven & Dish: Preheat oven to 350°F (175°C).
Lightly spray a 3-quart baking dish with nonstick cooking spray. - Assemble the Casserole: Lay half of the roasted peppers in a single layer in the dish.
Sprinkle with 1 cup Monterey Jack and ½ cup cheddar cheese.
Repeat with remaining peppers and cheese. - Make the Egg Mixture: In a medium bowl, whisk eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and lump-free.
- Bake: Pour the egg mixture evenly over the cheese and peppers.
Bake for about 45 minutes, or until the top is golden and puffed, and the center is set. - Serve: Let rest for 5–10 minutes before slicing.
Top with sour cream, salsa, and fresh cilantro if desired.
Expert Tips
Use freshly shredded cheese for best melting and flavor pre-shredded often contains anti-caking agents.
Steam the peppers well after roasting this makes peeling much easier.
For extra heat, leave some of the seeds in the poblanos or add chopped jalapeños to the egg mixture.
Let it rest before slicing so it holds together better when serving.
Important Notes When Making This Recipe
Don’t skip roasting the peppers – it brings out their smoky, rich flavor and softens them perfectly.
Adjust cheese ratio to your liking – feel free to use pepper jack, queso Oaxaca, or even mozzarella.
This casserole puffs up while baking but settles slightly as it cools don’t worry, that’s normal!
Nutrition Information(Per serving, based on 6 servings)
Estimated values only.
Calories: 290
Protein: 15g
Fat: 22g
Saturated Fat: 11g
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Sodium: 320mg
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
A: Yes! Assemble it up to one day in advance and refrigerate. Bring to room temperature before baking.
Q: Can I freeze leftovers?
A: Absolutely. Let it cool completely, then freeze in portions. Reheat in the oven or microwave.
Q: What can I serve with this?
A: Mexican rice, refried beans, or a light salad pair beautifully.
Q: Can I use canned green chiles instead of fresh poblanos?
A: You can, but the texture and flavor won’t be the same. Roasted fresh poblanos give the best results.