Name: Chile Relleno Casserole Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 6-8 large poblano peppers; 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, for serving; Salsa, for serving; Fresh chopped cilantro, for garnish

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Introduction

Chile Relleno Casserole is a delicious twist on the classic Mexican stuffed pepper. This layered casserole combines roasted poblano peppers with melted cheeses and a fluffy savory egg custard, creating a comforting and flavorful meal perfect for any occasion.

The image shows a rectangular baked dish with a golden brown, bubbly cheese top layer that is slightly crispy around the edges. Beneath this richly browned cheese crust, there are darker spots peeking through, possibly mushrooms or another ingredient. Bright green cilantro leaves are scattered on top, adding a fresh contrast to the warm, cheesy layer. The dish is in a white baking dish set on a white marbled surface. Around it, fresh cilantro leaves are scattered, a small bowl of chopped green herbs, and a small white bowl with a wooden spoon resting inside containing a white creamy sauce are visible. A mustard yellow cloth is placed near the bottom right of the baking dish. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and roast for 10-15 minutes, turning occasionally with tongs until the skins are blackened and charred.
Step 2: Transfer the roasted peppers to a plastic bag and let them steam for 10 minutes as they cool. Once cool enough to handle, peel off the skins, cut off the stems, open them, and remove the seeds.
Step 3: Preheat the oven to 350°F (175°C). Lightly coat a 3-quart baking dish with nonstick spray.
Step 4: Arrange half of the roasted peppers in a single layer in the baking dish. Sprinkle 1 cup Monterey Jack and 1/2 cup cheddar cheese evenly over the peppers. Repeat layers with remaining peppers and cheeses.
Step 5: In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and well combined.
Step 6: Pour the egg mixture evenly over the layered peppers and cheese.
Step 7: Bake for 45 minutes, or until the center is puffed and the eggs are set with golden edges.
Step 8: Let the casserole cool for 5-10 minutes before slicing into squares. Serve with sour cream, salsa, and chopped cilantro if desired.

Tips & Variations

To make peeling easier, use gloves when handling hot peppers and be patient while steaming in the bag.
Substitute green bell peppers for a milder flavor if preferred.
Add cooked chorizo or ground meat between layers for a heartier dish.
Use a blend of cheeses like Oaxaca or queso fresco for authentic flavor variations.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. This casserole does not freeze well due to the egg custard texture.

How to Serve

A white plate with a thin brown edge holds a square piece of baked casserole with three visible layers: a golden brown crispy cheese top layer, a middle layer of dark green vegetables, and a base layer of cheese or sauce. On top of the casserole sits a dollop of smooth white sour cream and a small serving of chunky red salsa with bits of green herbs sprinkled over everything. A silver fork is placed on the plate, resting diagonally along the bottom left edge. The plate is set on a white marbled surface, with scattered small green herb leaves around it, and part of a white bowl with fresh spinach leaves is visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or jarred roasted peppers instead of fresh poblanos?

While fresh roasted poblanos offer the best flavor and texture, you can use jarred roasted peppers in a pinch. Be sure to drain them well and pat dry to reduce excess moisture.

Is this casserole spicy?

Poblano peppers have mild to medium heat, and roasting them softens their spiciness. If you prefer less heat, choose milder peppers or remove all seeds, which contain most of the capsaicin.