Chile Relleno Casserole: The Ultimate Easy Baked Comfort Dish
A cheater version of the classic Chile Relleno, this Chile Relleno Casserole is baked instead of fried for an easy, comforting dish. Layers of roasted poblano peppers and gooey melted cheese are topped with a light, fluffy egg batter that bakes into golden perfection. Perfect for breakfast, brunch, lunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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 serving
Instructions
1. Preheat the oven broiler and position the rack about 6 inches from the heat. Line a baking sheet with aluminum foil.
2. Place the poblano peppers on the baking sheet and broil for 10–15 minutes, turning occasionally, until skins are blackened and blistered.
3. Transfer peppers to a plastic bag and let steam for 10 minutes. Peel off skins, remove stems and seeds, and open peppers flat.
4. Preheat oven to 350°F (175°C). Lightly grease a 3-quart baking dish.
5. Arrange half of the roasted peppers in a single layer in the dish. Sprinkle with 1 cup Monterey Jack and 1/2 cup cheddar cheese.
6. Repeat with remaining peppers and cheeses.
7. In a medium bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth.
8. Pour egg mixture evenly over the peppers and cheese.
9. Bake for 45 minutes, until puffed, set in the center, and lightly golden on top.
10. Remove from oven and let rest for 5–10 minutes before slicing and serving.
Notes
The number of poblano peppers needed depends on their size; use enough to form two full layers.
Fresh roasted poblanos provide the best flavor, but canned whole green chiles may be substituted if needed.
Allowing the casserole to rest before cutting helps it set and improves slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 271
- Sugar: 5 g
- Sodium: 328 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 161 mg