1. Roast & Prep the Poblano Peppers
Roast the peppers over an open flame (grill or gas stove) or under a broiler until charred.
Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the skins, slice open, and remove seeds (keep them whole for layering).
2. Layer the Casserole
Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Lay half of the roasted poblanos in the dish.
Sprinkle 1 ½ cups of cheese over the peppers.
Repeat with another layer of peppers and cheese.
3. Make the Egg Batter
In a blender or mixing bowl, whisk together eggs, milk, flour, baking powder, garlic powder, cumin, salt, and pepper until smooth.
Pour the batter evenly over the peppers and cheese.
4. Bake to Perfection
Bake for 35-45 minutes, or until the top is golden and the center is set.
Let it cool for 5-10 minutes before slicing.
5. Serve & Enjoy!
Garnish with fresh cilantro, salsa, sour cream, or avocado slices.
Great with Mexican rice, refried beans, or a crisp salad.
Tips for the Best Chile Rellenos Casserole
🔥 Spice Level Control – For milder flavor, remove all seeds and membranes from the poblanos. For extra heat, add jalapeños or green chiles.
🧀 Cheese Choices – Oaxaca, queso fresco, or pepper jack cheese also work well.
🥓 Meat Lovers’ Version – Browned chorizo, shredded chicken, or ground beef add extra heartiness.
⏳ Make-Ahead Option – Assemble the casserole (without baking) and refrigerate overnight. Bake the next day!
