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Chile Relleno Casserole

This chile relleno casserole features layers of roasted poblanos, melted cheese, and fluffy eggs, all baked in the oven instead of fried.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 376 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 6 medium poblano peppers
  • Cooking spray or olive oil, for greasing
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded Colby jack cheese, divided
  • 5 large eggs
  • 1 ½ cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • For serving: chopped cilantro, sour cream, roasted tomato salsa

Instructions

    Cup of Yum
  1. Set your oven rack directly underneath the broiler and turn the broiler on high. Place the poblano peppers on a baking sheet lined with aluminum foil and broil for 5 minutes on each side until the skin is mostly blackened and blistered.
  2. Remove the baking sheet from the oven and loosely cover it with aluminum foil or plastic wrap to trap in the heat. Allow the peppers to steam and the skin to soften for 5 minutes.
  3. Peel, rub off, and discard as much of the loose skin as you can from each pepper.
  4. Make a vertical slit down one side of the peppers and remove and discard the stem, seeds, and veins. Set the prepared peppers aside.
  5. Preheat the oven to 350°F and grease a 2-quart or 9x9-inch baking dish with cooking spray or olive oil.
  6. Lay 3 of the roasted peppers on the baking dish in a single, even layer. Sprinkle the top with 1 cup of Monterey jack cheese and ½ cup of Colby jack cheese. Repeat the layers with the remaining peppers and shredded cheese.
  7. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, onion powder, oregano, and black pepper until fully combined.
  8. Pour the mixture on top of the layered cheese and poblanos.
  9. Bake for 45 minutes until it is puffed up in the center and the eggs are set and golden around the edges.
  10. Allow to cool for 10 minutes before serving. Garnish with chopped cilantro and enjoy.

Notes

  • This is a great make-ahead dish. You can roast the poblanos up to 2 days ahead of time. You can also assemble the chile and shredded cheese layers and store them in the fridge the night before.
  • I used shredded Monterey jack and Colby jack cheese, but this would also be great with Quesillo or Chihuahua cheese.
  • Never roasted peppers before? Here are more tips and tricks on how to roast poblano peppers.

Nutrition Information

Serving 1serving Calories 376kcal (19%) Carbohydrates 14g (5%) Protein 23g (46%) Fat 26g (40%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 221mg (74%) Sodium 730mg (30%) Potassium 425mg (12%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1362IU (27%) Vitamin C 96mg (107%) Calcium 570mg (57%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 376

% Daily Value*

Serving 1serving
Calories 376kcal 19%
Carbohydrates 14g 5%
Protein 23g 46%
Fat 26g 40%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.01g 1%
Cholesterol 221mg 74%
Sodium 730mg 30%
Potassium 425mg 9%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1362IU 27%
Vitamin C 96mg 107%
Calcium 570mg 57%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.