Chiles Rellenos Casserole
Transform your dinner table with this mouthwatering Chiles Rellenos Casserole, a modern twist on the classic Mexican favorite! Featuring layers of smoky, roasted poblano peppers, gooey Monterey Jack and cheddar cheeses, and a perfectly spiced egg custard, this casserole is as comforting as it is flavorful. With bold notes of garlic and cumin and the option to add a kick with chili flakes or hot sauce, it’s a customizable dish perfect for spice lovers and mild palettes alike. Ideal for busy weeknights or festive gatherings, this easy-to-make, oven-baked casserole delivers all the savory satisfaction of traditional chiles rellenos—but without the fuss of frying. Serve it warm with a simple salad, rice, or even as a stand-alone dish for brunch!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 4 Large eggs
- 1.5 cups Whole milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Optional: red chili flakes or hot sauce
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Roast the poblano peppers: Place the peppers on a baking sheet and broil them in the oven, turning occasionally, until the skins are blackened and blistered (about 8-10 minutes). Alternatively, you can roast them over an open flame on a gas stove.
Place the roasted peppers in a bowl and cover it with a plate or plastic wrap. Let them steam for 10 minutes to loosen the skins.
Peel the blackened skins off the poblanos. Slice each pepper open, remove the seeds and membranes, and pat them dry with a paper towel.
Layer half of the peeled poblano peppers on the bottom of the prepared baking dish. Sprinkle 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded cheddar cheese over the peppers.
Layer the remaining peppers on top of the cheese. Sprinkle the remaining Monterey Jack cheese (1 cup) and cheddar cheese (1/2 cup) evenly over the second layer of peppers.
In a mixing bowl, whisk together the eggs, milk, flour, garlic powder, cumin, salt, black pepper, and chili flakes or hot sauce (if using) until smooth and well combined.
Pour the egg mixture evenly over the peppers and cheese layers in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is slightly golden.
Remove the casserole from the oven and let it cool for 5-10 minutes before cutting into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 43.0 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 3061 mg | 235% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2705 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
