Chile Relleno Casserole

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Chile Relleno Casserole

A cheater version of classic Chile Relleno, this Chile Relleno Casserole is so much easier without any frying. It has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Keyword: chile relleno casserole, chile rellenos, chili relleno, chili relleno casserole

Servings:

Ingredients

6-8 large poblano peppers (see note)
2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1 & 1/2 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
sour cream, salsa, and fresh chopped cilantro , for serving (optional, but recommended)

Instructions

Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.
Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro. Enjoy!

Video

Notes

How many peppers to use. The number of peppers you need depends on the size of them. You want enough to make 2 single layers in your baking dish.

Use canned whole chiles instead. Fresh roasted poblano peppers will give this casserole the absolute best flavor, but if you're in a pinch for time, you can also replace them with 3 to 4 cans (7 ounces each) whole green chilies. Drain them completely, open them up and scrape out the seeds. Proceed with the written recipe. Still totally delicious!

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