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Hearty Chiles Rellenos Casserole

Enjoy all the comforting flavors of classic Chiles Rellenos in an easy-to-make casserole form. Roasted poblano peppers are layered with a rich cheese blend and a savory egg custard, baked until golden and bubbly.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Poblano Chiles
  • 10-12 large poblano peppers fresh
  • 1 tbsp olive oil
For the Cheese Filling & Layers
  • 2 cups Monterey Jack cheese shredded
  • 1 cup Cheddar cheese mild, shredded
  • 1/2 cup Cotija cheese crumbled
  • 1 cup canned diced tomatoes fire-roasted, drained
For the Egg Custard
  • 6 large eggs
  • 1 cup milk whole or 2%
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin ground
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground
For Garnish (Optional)
  • 1/4 cup fresh cilantro chopped

Equipment

  • Baking Sheet
  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Aluminum Foil

Method
 

Prepare the Poblano Chiles
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
  2. Wash and pat dry the poblano peppers. Rub them lightly with olive oil. Place them on the prepared baking sheet.
  3. Roast the poblanos for 20-25 minutes, turning them every 7-8 minutes, until the skins are blistered and charred. Alternatively, you can char them over an open flame on a gas burner or under a broiler.
  4. Once roasted, immediately transfer the hot chiles to a bowl and cover tightly with plastic wrap or place them in a Ziploc bag. Let them steam for 10-15 minutes. This makes the skins easier to peel.
  5. Once cooled enough to handle, peel the skin off the chiles. Make a slit down one side of each chile and carefully remove the seeds and membranes. Keep the chiles as whole as possible. Set aside.
Prepare the Egg Custard & Cheese Blend
  1. In a large bowl, combine the shredded Monterey Jack, mild Cheddar, and crumbled Cotija cheeses. Mix well. Reserve about 1 cup of this blend for the top layer.
  2. In a separate medium bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, ground cumin, salt, and black pepper until smooth and well combined.
Assemble the Casserole
  1. Grease a 9x13 inch baking dish. Arrange half of the peeled poblano chiles in a single layer at the bottom of the dish.
  2. Sprinkle half of the remaining cheese blend over the chiles. Distribute half of the drained diced tomatoes over the cheese.
  3. Repeat the layers: arrange the remaining chiles, then the remaining cheese blend, and finally the rest of the diced tomatoes.
  4. Carefully pour the egg custard mixture evenly over the entire casserole, ensuring it seeps down between the layers.
  5. Sprinkle the reserved 1 cup of cheese blend over the top of the casserole.
Bake the Casserole
  1. Bake in the preheated 400°F (200°C) oven for 45-55 minutes, or until the casserole is set, golden brown on top, and bubbly around the edges. A knife inserted into the center should come out clean.
  2. Remove from the oven and let it rest for 10-15 minutes before serving. This allows the casserole to set further and makes for cleaner slices.
  3. Garnish with fresh chopped cilantro, if desired, and serve warm.

Notes

For a spicier kick, you can add 1-2 minced jalapeños (seeded) to the cheese layer. This casserole is excellent served with a dollop of sour cream or crema, and a side of refried beans or Mexican rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.