Best Chile Relleno Casserole
This Chile Relleno Casserole offers the classic flavors of chile rellenos without the fuss of frying. Layers of roasted poblano peppers are smothered in a rich, cheesy egg custard and baked to golden perfection, making it an easy and delicious dish perfect for any occasion.
Equipment
- Baking Sheet
- Foil
- Large bowl
- Plastic Wrap
- Knife
- Cutting board
- Paper towels
- Whisk
- 9x13 inch baking dish
- Oven
Ingredients
- 6 large poblano peppers
- 1 tablespoon olive oil
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces queso quesadilla, shredded optional
- 6 large eggs
- 1 cup milk
- ½ cup heavy cream or half-and-half
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salsa, for topping optional
- Sour cream, for topping optional
- Chopped cilantro, for topping optional
- Avocado slices, for topping optional
Instructions
- Preheat your broiler to high. Place the poblano peppers on a baking sheet lined with foil.
- Broil the peppers, turning occasionally, until the skins are blackened and blistered on all sides (about 5-7 minutes per side).
- Remove the peppers from the oven and immediately place them in a large bowl. Cover the bowl with plastic wrap and let the peppers steam for 15-20 minutes.
- Once the peppers are cool enough to handle, peel off the blackened skins. Slice each pepper lengthwise and remove the seeds and membranes. Rinse and pat dry with paper towels.
- In a large bowl, combine the Monterey Jack cheese, cheddar cheese, and queso quesadilla (if using). Mix well.
- In a separate bowl, whisk together the eggs, milk, heavy cream (or half-and-half), flour, salt, pepper, garlic powder, and onion powder until smooth.
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Arrange half of the roasted poblano peppers in a single layer on the bottom of the baking dish.
- Sprinkle half of the cheese mixture evenly over the peppers.
- Top with the remaining poblano peppers in a single layer.
- Sprinkle the remaining cheese mixture over the peppers.
- Pour the egg custard evenly over the entire casserole. Gently press down on the peppers to ensure they are submerged in the custard.
- Bake the casserole for 35-45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
- Let the casserole cool for at least 10-15 minutes before cutting and serving.
- Serve the Chile Relleno Casserole warm, topped with your favorite toppings like salsa, sour cream, chopped cilantro, and avocado slices.
Notes
If you're struggling to peel the peppers, try steaming them for a little longer. Also, a slightly damp paper towel can help grip the skin as you peel. Make sure you're measuring the flour accurately to avoid watery custard. You can use other cheeses like pepper jack or Oaxaca. The casserole can be assembled up to 24 hours in advance. Add about 10-15 minutes to the baking time if baking from cold. Add ground beef, shredded chicken, or chorizo for a meaty version. Add a pinch of cayenne pepper or a chopped jalapeño for extra heat. Substitute all-purpose flour with a gluten-free all-purpose flour blend to make it gluten-free.