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Chile Relleno Casserole Cornbread

A comforting fusion dish combining the beloved flavors of chile rellenos with a savory cornbread topping, perfect for a hearty weeknight meal. This casserole features roasted poblano peppers, a melty cheese filling, and a fluffy, golden cornbread crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Poblano Base
  • 6-8 poblano peppers roasted, peeled, seeded, stems removed
  • 2 cups Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
For the Optional Ground Meat Layer
  • 1 tbsp olive oil
  • 1 lb ground beef or turkey lean
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Savory Cornbread Topping
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar or less for more savory
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup whole milk
  • 2 large eggs room temperature, lightly beaten
  • 1/4 cup unsalted butter melted
  • 1/2 cup frozen corn thawed, optional
  • 1/4 cup fresh cilantro chopped, optional
For Garnish (Optional)
  • Sour cream or Mexican crema
  • Fresh cilantro chopped
  • Diced avocado

Equipment

  • Baking Sheet
  • 9x13 inch casserole dish
  • Large mixing bowl (2)
  • Medium skillet
  • Whisk

Method
 

Prepare the Poblano Peppers
  1. Preheat oven to 400°F (200°C). Place poblano peppers on a baking sheet. Roast for 20-25 minutes, turning occasionally, until skins are blistered and charred. Transfer hot peppers to a bowl and cover tightly with plastic wrap or a lid for 15 minutes to steam. Once cool enough to handle, peel off skins, remove stems and seeds, and flatten peppers. Set aside.
Prepare the Optional Meat Layer
  1. If using, heat olive oil in a medium skillet over medium-high heat. Add ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain excess fat. Stir in diced onion and cook until softened, about 5 minutes. Add minced garlic, ground cumin, chili powder, salt, and black pepper; cook for 1 minute more until fragrant. Remove from heat.
Prepare the Cornbread Batter
  1. In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together buttermilk, whole milk, lightly beaten eggs, and melted unsalted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix; lumps are okay). Fold in frozen corn and chopped fresh cilantro, if using.
Assemble the Casserole
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. If using the meat layer, spread it evenly over the bottom of the prepared dish. Arrange the flattened poblano peppers in a single layer over the meat (or directly on the bottom if vegetarian). Sprinkle 1 cup of the mixed shredded Monterey Jack and sharp cheddar cheeses evenly over the poblano peppers. Carefully spoon the cornbread batter over the cheese and peppers, spreading it gently to cover the entire top. Sprinkle the remaining 1 cup of mixed shredded cheeses over the cornbread batter.
Bake the Casserole
  1. Bake for 35-45 minutes, or until the cornbread is golden brown, cooked through (a toothpick inserted into the center comes out clean), and the cheese is bubbly and melted.
Rest and Serve
  1. Remove from oven and let rest for 10-15 minutes before serving. This allows the casserole to set. Serve hot, garnished with sour cream, fresh cilantro, or diced avocado, if desired.

Notes

For a spicier kick, you can add a diced jalapeño or serrano pepper to the meat layer or the cornbread batter. To make it vegetarian, simply omit the ground meat layer. You can also vary the cheese types; Oaxaca, Asadero, or even a sharp white cheddar would work well. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.