This tasty dish is a casserole style version of chile rellenos which are stuffed chilies. Poblano peppers are used to make it along with a generous amount of cheese. Onion, powder and garlic powder add more flavor and eggs and flour help hold the whole thing together.
This isn’t a spicy dish as poblanos are a mild type of pepper. If you do prefer spicy Latin American recipes though, you can add some red pepper flakes, hot sauce or some minced chili pepper than isn’t poblanos. And if you don’t like any heat, ensure you remove all the seeds and membranes from inside the poblano peppers.
Make this recipe as it’s written or add some shredded chicken or another protein if you want to. It’s great either way. You can also just have it as a vegetarian side dish with meat on the side.
Why You’ll Love the Recipe
This is a very tasty casserole made with mainly poblano peppers and cheese. It’s cozy comfort food offering south of the border flavors in every mouthful.
How to Serve It
Pair this with cooked meat or chicken or enjoy it as it is. This casserole tastes best when served hot from the oven.
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Can You Make It Ahead?
Yes, you can prepare it in advance, cover tightly using foil or plastic wrap and refrigerate for up to 24 hours.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can also freeze portions of the dish for up to 3 months, thawing overnight in the fridge.
Variations and Substitutions
Feel free to swap the cheeses for different ones or use canned whole green chilies as a poblano pepper substitute.
Chiles rellenos fans will love this casserole version of the dish. It’s easy to make and truly delicious.
Chile Rellenos Casserole
Ingredients
- 3 Tbsp. Flour
- 6-8 Large poblano peppers
- 2 tsp. Baking powder
- 2 C. Shredded monterey jack cheese divided
- ¼ tsp. Onion powder
- 1 C. Shredded cheddar cheese divided
- ¼ tsp. Garlic powder
- 5 Large eggs
- ¼ tsp. Salt
- 1 ½ C. Milk
- ¼ tsp. Black pepper
Instructions
- Heat the oven to broil, and place the oven rack on the top setting.
- Place the poblano peppers on a foil lined baking sheet, and roast for 15 minutes, turning halfway through.
- Add the heated peppers to a ziploc bag, and let sit for 10 minutes before removing the skin. Cut off the stems and remove the seeds.
- Heat the oven to 350 degrees.
- Layer half of the cooked chiles in the bottom of a well greased 9×9 baking dish.
- Sprinkle ½ cup of the cheddar cheese and 1 cup of the monterey jack cheese on top.
- Repeat with another layer of chiles and then cheeses.
- Whisk together the milk, eggs, garlic powder, onion powder,flour, baking powder and salt and pepper until well combined.
- Pour the egg mixture into the baking dish.
- Bake for 45 minutes.
- Let cool for 10 minutes, and then serve with your choice of toppings.
