Chiles Rellenos Gratin
Discover the ultimate comfort food with this delectable Chiles Rellenos Gratin recipe, a baked twist on the traditional Mexican favorite. Featuring fire-roasted poblano peppers filled with a savory mixture of seasoned shredded chicken, aromatic onions, garlic, and melty Oaxaca cheese, this dish delivers layers of bold, authentic flavors. A creamy egg and milk custard is poured over the stuffed peppers, then topped with more cheese for a beautifully golden and bubbly gratin finish. Perfect for a cozy weeknight dinner or a crowd-pleasing main course, this easy-to-follow recipe combines classic Mexican ingredients with a comforting baked casserole approach. Ready in just one hour, this cheesy, spicy delight is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 Poblano peppers
- 2 cups Cooked shredded chicken
- 2 cups Shredded Oaxaca or mozzarella cheese
- 1 cup Shredded Monterey Jack cheese
- 1 medium White onion
- 2 Garlic cloves
- 1 cup Canned diced tomatoes
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Eggs
- 1 cup Whole milk
- 2 tablespoons All-purpose flour
- 1 tablespoon Vegetable oil
- 2 tablespoons Chopped cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Roast the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered. Place them in a bowl, cover it with plastic wrap, and let them steam for 10 minutes.
While the poblanos are steaming, dice the onion and mince the garlic.
In a skillet, heat the vegetable oil over medium heat. Sauté the onion until translucent, about 5 minutes, then add the garlic and cook for another minute.
Stir in the diced tomatoes, cumin, paprika, salt, and black pepper. Cook for 3-5 minutes, then fold in the shredded chicken. Remove from heat and set aside.
Using a paper towel, gently peel off the charred skin from the poblano peppers. Make a slit down the length of each pepper and carefully remove the seeds.
Stuff each poblano pepper with the chicken mixture and about half of the shredded Oaxaca or mozzarella cheese. Arrange the stuffed peppers in a greased 9x13-inch baking dish.
In a mixing bowl, whisk together the eggs, milk, and flour until smooth. Season with a pinch of salt, if desired.
Pour the egg mixture over the stuffed peppers, ensuring they are evenly coated.
Top the dish with the remaining Oaxaca or mozzarella cheese and all of the Monterey Jack cheese.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 505 mg | 39% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 719 mg | 15% | |
*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.
