Chile Rellenos Casserole

Chile Rellenos Casserole: A Flavorful Twist on a Classic Dish

Enjoy the bold and zesty flavors of Chile Rellenos Casserole, a delicious twist on the traditional Mexican dish! This easy-to-make casserole features roasted poblano peppers stuffed with a savory cheese filling, all baked to golden perfection in a flavorful egg mixture. Whether served for brunch, lunch, or dinner, this hearty casserole is sure to satisfy your craving for authentic Mexican cuisine. Let's dive into the recipe and create a dish that will impress your family and friends!


  • - 6 large poblano peppers
  • - 2 cups shredded Monterey Jack cheese
  • - 1 cup shredded cheddar cheese
  • - 4 large eggs
  • - 1 cup milk
  • - 1/2 cup all-purpose flour
  • - 1 teaspoon baking powder
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - 1/2 teaspoon ground cumin
  • - 1/2 teaspoon chili powder
  • - 1/4 teaspoon cayenne pepper (optional)
  • - Salsa, sour cream, and chopped cilantro, for serving


   - Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skins are charred and blistered, about 8-10 minutes.

   - Transfer the roasted peppers to a bowl and cover them with plastic wrap. Let them steam for 10 minutes to loosen the skins.

   - Peel the skins off the peppers, then make a lengthwise slit in each pepper and remove the seeds and membranes. Set the prepared peppers aside.

   - In a medium mixing bowl, combine the shredded Monterey Jack and cheddar cheeses. Mix well to combine.

   - Stuff each prepared poblano pepper with the cheese mixture, dividing it evenly among the peppers. Gently press the edges of the peppers to seal the filling inside.

   - In a separate mixing bowl, whisk together the eggs, milk, all-purpose flour, baking powder, salt, black pepper, ground cumin, chili powder, and cayenne pepper (if using) until smooth and well combined.

   - Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.

   - Arrange the stuffed poblano peppers in a single layer in the prepared baking dish.

   - Pour the egg mixture evenly over the peppers, making sure they are fully covered.

   - Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the egg mixture is set and the top is golden brown.

   - Remove the Chile Rellenos Casserole from the oven and let it cool for a few minutes before serving.

   - Serve the casserole warm, garnished with salsa, sour cream, and chopped cilantro, if desired.

Get ready to savor the delicious flavors of Chile Rellenos Casserole, a comforting and satisfying dish that's perfect for any meal of the day!