Chile Relleno Casserole
A comforting, layered casserole that captures the soul of classic chile relleno without the fuss of frying. Roasted poblano peppers are layered with two types of melted cheese and a fluffy egg batter that puffs up golden in the oven. Every bite is smoky, cheesy, and satisfying — a true weeknight hero with Tex-Mex roots.
For 6 servings
- roast · ~15 min
Roast the poblano peppers.
1.Place whole poblano peppers directly over a gas flame or under a hot broiler.2.Turn frequently with tongs until the skin is evenly blackened and blistered all over.3.Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.4.Peel off the blackened skin, then make a slit lengthwise and carefully remove the seeds, leaving the stem intact.TIPDon't rinse the peppers under water — you'll wash away the smoky flavor. Just wipe the skin off with your fingers or a paper towel. - prep
Preheat the oven and prepare the dish.
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
- mix · ~3 min
Make the egg batter.
1.In a medium mixing bowl, crack the eggs and whisk until frothy.2.Add the whole milk, all-purpose flour, salt, and black pepper.3.Whisk vigorously until the batter is smooth and no lumps of flour remain. - assemble · ~5 min
Layer the casserole.
1.Arrange half the roasted poblano peppers in a single layer across the bottom of the prepared dish.2.Sprinkle half the sharp cheddar and half the monterey jack cheese evenly over the peppers.3.Scatter the sliced onion and minced garlic over the cheese.4.Layer the remaining poblano peppers on top.5.Pour the egg batter evenly over the entire casserole, letting it seep into the crevices.6.Top with the sliced tomatoes, then finish with the remaining cheddar and monterey jack cheese. - bake · ~40 min
Bake until golden and set.
Place the dish in the preheated oven and bake for 35-40 minutes. The casserole is ready when the eggs are puffed, the top is golden brown, and a knife inserted in the center comes out clean.
TIPIf the top is browning too quickly before the eggs are set, tent loosely with foil for the last 10 minutes. - rest · ~5 min
Let the casserole rest before cutting.
Remove from the oven and let the casserole sit for 5 minutes. This helps it hold its shape when you cut into pieces.
- serve
Slice into pieces and serve warm.
Cut the casserole into 6 equal pieces. Use a spatula to lift each portion out of the dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the poblanos until the skin is fully blistered for the deepest smoky flavor.
- 2Let the roasted peppers steam in a covered bowl — this loosens the skin for easy peeling.
- 3Do not rinse the peeled peppers under water; simply wipe off the charred skin to preserve smokiness.
- 4Whisk the egg batter until completely smooth — lumps of flour will prevent a fluffy rise.
- 5Let the casserole rest for 5 minutes after baking so it sets and slices cleanly.
- 6If the top browns too fast, tent the dish with foil for the remaining 10 minutes.
- 7Use freshly shredded cheese from a block for the best melt and flavor.
Adapt it for your goals.
Low-oil
Replace half the cheddar with reduced-fat cheese and use skim milk instead of whole; the texture will be slightly less rich but still satisfying.
vegetarianVegetarian
This dish is already vegetarian — just ensure your cheese is made with vegetarian rennet if that matters to you.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend; the batter will still puff nicely.
extra spicyExtra-spicy
Add one finely diced jalapeño to the onion-garlic layer for a sharper heat that complements the smoky poblano.
Why this is on our healthy list.
Rich in Vitamin C
Poblano peppers are an excellent source of vitamin C, which supports immune health and collagen production.
Good Source of Protein
Eggs and cheese provide high-quality protein that helps build and repair tissues.
Contains Calcium
The combination of cheddar and Monterey Jack cheese contributes to your daily calcium intake for strong bones.
Low in Carbohydrates
With only a small amount of flour, this casserole is naturally lower in carbs than many baked egg dishes.
Frequently asked questions
Yes, but fresh-roasted poblanos have a much deeper, smokier flavor. If using canned, drain and pat them very dry to avoid excess liquid in the casserole.
