Chili Relleno Bake
Transform your weeknight dinner routine with this irresistible Chili Relleno Bake, a crowd-pleasing casserole loaded with bold flavors and cheesy goodness. This recipe combines fire-roasted poblano peppers, stuffed generously with a blend of Monterey Jack and cheddar cheeses, and layers them with mild green chilies before being enveloped in a fluffy, golden egg batter. With just 20 minutes of prep, this baked dish captures the essence of traditional chile rellenos without the hassle of deep frying. Perfect for family dinners or casual gatherings, serve it warm with your favorite toppings like salsa, sour cream, or a sprinkle of fresh cilantro for a vibrant, Tex-Mex-inspired meal. It's a simple yet indulgent comfort food classic you’ll want to make again and again.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 6 whole Large eggs
- 1.25 cups Whole milk
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 ounces Canned diced green chilies (drained)
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Roast the poblano peppers over an open flame or under a broiler until the skin is charred on all sides. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes.
Once cooled, peel the skin off the peppers, remove the seeds and stems, and pat them dry with paper towels. Set aside.
In a medium bowl, combine the shredded Monterey Jack and cheddar cheeses. Stuff each roasted pepper with about 3 tablespoons of the cheese mixture and place them in the prepared baking dish in a single layer.
Sprinkle the drained diced green chilies evenly over the stuffed peppers.
In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and ground black pepper until the batter is smooth.
Slowly pour the batter over the peppers and cheese in the baking dish. Gently shake the dish to ensure the batter spreads evenly.
Bake in the preheated oven for 35–40 minutes, or until the top is golden and the egg batter is set. A knife inserted into the center should come out clean.
Remove from the oven and allow the dish to cool for 5 minutes before serving.
Slice into portions and serve warm. Optional: garnish with chopped cilantro, salsa, or sour cream.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 499 mg | 38% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 443 mg | 9% | |
*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.
