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Chile Rellenos Casserole: A Cheesy, Spicy, and Easy-to-Make Mexican Delight


 


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!