This spicy cheesy Chile Relleno Casserole can be made with freshly roasted poblano peppers or canned green chiles, stuffed with cheese then covered with an egg bake, and topped with more cheese.
Serve as for breakfast or dinner or whenever you are craving something cheesy, spicy, and full of Mexican flavors.
- Prep time: 20 Minutes
- Cook time: 20 Minutes
- Total time: 40 Minutes
- Mixing Bowl Set
- Stand Mixer
- Electric Hand Mixer
- Sharp Knife
- Cutting Board
- Casserole Dish
Key Ingredients Needed
- 4-5 large poblano peppers roasted, peeled and deseeded or 2 – 7 ounce can whole green chilis, drained
- 1 8 ounce package pepper jack cheese cut into long sticks. Some shredded Mexican or cheddar cheese for the topping
- 4 eggs
- 1/2 cup milk
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese or Mexican blend
- 2 Tablespoon cilantro minced
Instructions/Step By Step Directions
Step 1: Wash and pat the peppers dry.
Step 2: Place the rack on the highest level and put the pan right underneath the broiler.
Step 3: Turn the broiler to 500 degrees Fahrenheit.
Step 4: Brush the peppers with olive oil, and broil the peppers until the skin has blackened from three to five minutes, then turn the peppers and broil until the other side is blackened. Continue until all sides of the peppers are blackened.
Step 5: Remove the peppers from the oven and place them in a ziplock bag or paper sack. Allow the peppers to steam until the skin is soft–about five minutes.
Step 6: One at a time, remove the chiles from the bag and peel the skin off. Carefully, slice down the middle of the chili and scoop out the seeds and stem.
Make the Casserole
Step 1: Preheat the oven to 350° Fahrenheit. If using poblano peppers, follow the directions for roasting.
Step 2: Place a couple pieces of cheese in the centers of the peppers and roll them shut.
Step 3: Place the chilies in a two-quart casserole dish or 9 x 13-inch pan.
Step 4: In a mixing bowl, whisk the eggs and milk together until combined.
Step 5: Mix the flour, baking powder, salt, and pepper in a separate bowl before adding to the eggs.
Step 6: Gently, whisk the flour mixture with the eggs and pour over the prepared chiles.
Step 7: Sprinkle the shredded cheese over the eggs and peppers. Be sure to evenly coat the surface of the eggs!
Step 8: Place the dish in the pre-heated oven and bake the casserole for 20 minutes until no longer jiggly in the center.
Step 9: Carefully, remove the casserole from the oven and serve immediately.
- Store the leftovers in an airtight container and chill in the refrigerator for up to seven days. When ready to reheat the casserole, simply warm it up in the microwave or in the oven at 350 degrees Fahrenheit for 15 minutes until thoroughly heated.
- Freeze the baked casserole for up to three months in the freezer. Allow the casserole to fully thaw before reheating.
- If this recipe is overbaked, then the eggs will be dry so be sure to keep a close eye on it.
- Cook the casserole until the cheese is bubbly.
- Serving size: 8
Amount Per Serving
- Calories: 258kcal
- Carbohydrates: 10g
- Protein: 16g
- Fat: 17g
- Saturated Fat: 10g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 127mg
- Sodium: 589mg
- Potassium: 230mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 758IU
- Vitamin C: 48mg
- Calcium: 388mg
- Iron: 1mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.