Pin it
Chile Rellenos casserole brings all the bold flavors of classic chile rellenos into a cozy baked dish you can share with your favorite people. The smoky charred poblanos layered with gooey cheese under a golden egg topping make this a must for family brunch or an easy weeknight comfort meal.
When I first made this casserole for our weekend brunch, everyone came running to the kitchen before it was out of the oven. That golden puffed top had my kids’ mouths watering and now it is always one of our most requested breakfasts at home.
Ingredients
- Large poblano peppers: look for firm glossy peppers without soft spots their mild heat is the signature of the dish
- Freshly shredded Monterey Jack cheese: gives that creamy melt try to shred your own for best melting results
- Freshly shredded cheddar cheese: brings a rich tang and lovely color use sharp cheddar for a little extra punch
- Large eggs: these bind the casserole together and make it fluffy choose pasture raised eggs for brightest flavor
- Whole milk: keeps everything tender and moist avoid low fat for best texture
- All purpose flour: helps the egg mixture set with a delicate bite make sure it is fresh and not lumpy
- Baking powder: adds lift for that soufflé feel
- Onion powder: delivers savory depth especially if you skip the real onion
- Garlic powder: builds more aromatic flavor even in small amounts
- Salt: brings all the flavors together choose kosher or sea salt for cleanest taste
- Black pepper: just a pinch for backbone and warmth
- Sour cream salsa and chopped cilantro: these make beautiful toppings adding freshness and zip
Instructions
- Roast the Peppers:
- Broil the poblano peppers about six inches from the heat turning them with tongs until the skins are blackened and blistered on all sides this usually takes ten to fifteen minutes
- Steam and Peel:
- Transfer the hot peppers to a covered bowl or plastic bag then let them steam for ten minutes this loosens the skin so you can slip it off easily
- Prepare the Oven and Dish:
- Heat your oven to three hundred fifty degrees and coat a three quart baking dish lightly with nonstick spray to keep cleanup easy
- Layer the Peppers and Cheese:
- Place half the peeled peppers in the dish to cover the bottom layer sprinkle with one cup of Monterey Jack and half a cup of cheddar repeat with the rest of the peppers then the remaining cheese for a cheesy top layer
- Mix the Egg Batter:
- Crack five large eggs into a medium bowl add the milk flour baking powder onion powder garlic powder salt and black pepper whisk thoroughly until everything is smooth and lump free this batter is key for the puffed top
- Pour and Bake:
- Carefully pour the egg mixture over your peppers and cheese use a spatula to gently nudge so it covers the whole dish pop it in the oven for about forty five minutes or until the center is set and the top is golden brown and puffy
- Rest and Serve:
- Let your casserole cool for five to ten minutes so it slices cleanly spoon onto plates and offer sour cream salsa and fresh cilantro on the side for the perfect finishing touch
Pin it
The smoky char of poblano peppers is my favorite part of this dish. I remember my grandmother roasting peppers right on the burner and that aroma still makes me think of home. Bringing out their flavor sets the stage for all the cheesy goodness.
Storage Tips
Cover leftovers well they keep in the fridge for up to four days. This casserole also freezes beautifully just slice into portions and wrap well. Reheat gently in the oven or microwave until piping hot and the cheese is melty again.
Ingredient Substitutions
Anaheim peppers make a good swap if you want something even milder. For cheese you can use pepper jack for heat or a blend of mozzarella for extra stretch. Oat milk or lactose free options work in place of whole milk without much change to the final result.
Serving Suggestions
Serve as a savory brunch showstopper or with spicy breakfast potatoes alongside. It is also great with a crisp green salad for a light dinner. Always finish with a generous spoonful of salsa and extra herbs on top for freshness.
Cultural Context
Chile rellenos are a Mexican classic often fried and filled with cheese. Baking them in casserole form makes them doable for everyday cooks while keeping all the comfort and tradition. This dish was a favorite at family gatherings and always meant something special was being served.
Pin it
Try this casserole for your next gathering—its flavor and ease might just make it a new family favorite. Enjoy every bite of creamy, savory goodness.
Frequently Asked Questions
- → Can I use different peppers?
Yes, Anaheim or Hatch chiles also work well. Adjust roasting times for different pepper sizes.
- → Do I have to peel the poblanos?
Peeling ensures a smooth texture and removes any bitter, tough skin for a more enjoyable bite.
- → Can I make this ahead of time?
Absolutely. Assemble and bake, then reheat gently. It keeps well refrigerated for up to two days.
- → What toppings are recommended?
Sour cream, fresh salsa, and chopped cilantro add brightness and complement the creamy, cheesy dish.
- → How can I make it spicier?
Leave some pepper seeds in or add a sprinkling of chopped jalapeños to the cheese layers.