Chiles Rellenos Casserole
A comforting, cheesy casserole with layers of roasted poblano peppers and Monterey Jack cheese, all baked in a savory, fluffy egg batter. All the flavor of traditional chiles rellenos without the fuss of frying!
For 6 servings
10 steps. 40 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.Grease a 9x13 inch baking dish with butter and set aside.
- 2
Roast the poblano peppers
- a.Arrange the whole peppers on a baking sheet. Roast for 20-25 minutes, turning them halfway through, until the skins are blistered and charred in spots.
- 3
Steam and peel the peppers
- a.Immediately transfer the hot peppers to a large bowl and cover tightly with plastic wrap, or place them in a paper bag and seal it. Let them steam for 10-15 minutes. This process loosens the skin.
- 4
Step 4
- a.Once the peppers are cool enough to handle, use your fingers or a paper towel to gently peel off the charred skin. Make a slit down the side of each pepper, carefully remove the stem and seed pod, and scrape out any remaining seeds. Pat the peppers dry.
- 5
Step 5
- a.Reduce the oven temperature to 375°F (190°C).
- 6
Assemble the casserole
- a.Arrange half of the prepared peppers in a single layer on the bottom of the greased baking dish. Sprinkle evenly with 2 cups of the shredded Monterey Jack cheese. Top with the remaining peppers, followed by the remaining 2 cups of cheese.
- 7
In a large bowl, whisk the eggs until they are light and frothy, about 1 minute
- a.Whisk in the milk until combined. In a separate small bowl, combine the flour, baking powder, salt, and pepper. Gradually add the dry ingredients to the egg mixture, whisking until the batter is smooth.
- 8
Step 8
- a.Gently pour the egg batter evenly over the layers of chiles and cheese in the baking dish.
- 9
Step 9
- a.Bake for 35-40 minutes, until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
- 10
Let the casserole rest for at least 10 minutes before slicing and serving
- a.This is crucial for it to set properly. Garnish with cilantro or serve with salsa and sour cream if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a quicker preparation, use two 7-ounce cans of whole green chiles. Drain them well and pat them very dry before layering.
- 2Ensure the peppers are completely cool before peeling; the skin will come off much more easily.
- 3Don't overmix the batter after adding the flour, as this can result in a tough texture.
- 4Letting the casserole rest after baking is essential. Cutting it too soon will cause it to be runny and fall apart.
- 5Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven until warm.
Adapt it for your goals.
Add Protein
Incorporate a layer of cooked, seasoned ground beef, chorizo, or shredded chicken between the pepper layers for a heartier meal.
Cheese BlendCheese Blend
Use a mix of cheeses like cheddar, Colby Jack, or a Mexican blend for a more complex flavor profile. A sprinkle of cotija cheese on top after baking adds a nice salty finish.
Spicier VersionSpicier Version
Add a finely diced jalapeño or serrano pepper to the egg batter, or use a pepper jack cheese instead of Monterey Jack.
Add VegetablesAdd Vegetables
Sauté some onions, corn, or black beans and add them as a layer in the casserole for extra texture and nutrients.
Why this is on our healthy list.
Protein Powerhouse
With a generous amount of eggs and cheese, this casserole is rich in high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Rich in Vitamin C
Poblano peppers are an excellent source of Vitamin C, a powerful antioxidant that supports the immune system and helps protect cells from damage.
Calcium for Bone Health
The significant amount of Monterey Jack cheese and milk provides a good dose of calcium, a vital mineral for maintaining strong bones and teeth.
Frequently asked questions
A single serving of this Chiles Rellenos Casserole contains approximately 415 calories, though this can vary based on the exact size of the peppers and the type of cheese used.