Simple Chiles Rellenos Casserole
This simple Chiles Rellenos Casserole is a quick and flavorful twist on a classic Mexican dish, perfect for weeknight dinners or weekend brunches. Featuring layers of roasted poblano peppers (or convenient canned green chilies) and gooey Monterey Jack and Cheddar cheeses, this casserole is brought to life with a fluffy egg batter seasoned with a touch of flour, baking powder, and spices for the perfect light-yet-satisfying texture. With just 20 minutes of prep and a hands-off bake time, this recipe delivers all the bold, smoky, and cheesy flavors you love—without the hassle of frying. Serve it warm for an easy crowd-pleaser that's great on its own or paired with a fresh salad, rice, or beans. Perfect for comfort food lovers and great for leftovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Poblano peppers (or canned whole green chilies, drained)
- 2 cups Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 4 pieces Large eggs
- 1.5 cups Whole milk
- 1 tablespoon All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- as needed Cooking spray or oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or oil.
If using fresh poblano peppers, roast them over an open flame or under the broiler until the skins are charred and blistered. Transfer to a bowl, cover with a lid or plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and slice each chili open to lie flat.
If using canned chilies, simply drain and pat them dry with a paper towel.
Layer half of the roasted (or canned) chilies in the bottom of the prepared baking dish.
Sprinkle half of the shredded Monterey Jack and Cheddar cheeses over the chilies.
Repeat with the remaining chilies and cheeses, creating a second layer.
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth and well combined.
Pour the egg mixture evenly over the layered chilies and cheese in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the casserole is golden brown on top and sets firmly in the center. To test doneness, insert a knife into the middle; it should come out clean.
Allow the casserole to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 32.0 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 3002 mg | 231% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2092 mg | 45% | |
*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.
