Chile Relleno Casserole
This baked version of chile relleno gives you the classic combination of roasted peppers, melted cheese, and fluffy eggs without the extra step of frying. It comes together in layers and bakes until the top is beautifully golden and the center is light and set. Serve it for breakfast, brunch, lunch, or an easy dinner.
Print Pin Servings: 8
Ingredients
- 6-8 large poblano peppers, (see note)
- 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, salsa, and fresh chopped cilantro, for serving (optional, but recommended)
Instructions
- Preheat the oven's broiler and position the rack about 6 inches from the heat source. Cover a baking sheet with aluminum foil. Arrange the peppers on the sheet and roast for about 10-15 minutes, turning them occasionally with tongs, until the skins are heavily blackened and charred.
- Put the roasted peppers into a plastic bag and let them sit for about 10 minutes so they can steam while cooling. When they are cool enough to handle, remove the skins, cut away the stems, open the peppers, and scrape out the seeds.
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- Arrange half of the roasted chiles in one even layer in the baking dish. Scatter 1 cup of the jack cheese and 1/2 cup of the cheddar over the peppers. Repeat with another layer of the remaining chiles and cheese.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth and fully incorporated, making sure no lumps of flour remain. Pour the mixture evenly over the chiles and cheese.
- Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
- Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro. Enjoy!
Notes
Choosing the peppers: The exact number of poblano peppers needed will depend on their size. The goal is to have enough roasted peppers to create two complete single layers in your baking dish. Using canned chiles: Freshly roasted poblano peppers provide the best flavor, but canned whole green chiles are a convenient shortcut when you're short on time. Replace the fresh peppers with 3 to 4 cans (7 ounces each) of whole green chilies. Drain them thoroughly, open them up, and remove the seeds before continuing with the recipe as written.
