Chile Relleno Casserole
Smoky roasted poblanos, melty Monterey Jack, and fluffy baked eggs come together in this chile relleno casserole—a comfort food classic that’s cozy, full of flavor, and endlessly customizable. Great for breakfast, brunch, or a laid-back dinner, with leftovers that reheat like a dream.
Ingredients
Main Ingredients
- 6 large poblano peppers choose the biggest you can find
- 2 cups (180 g) Monterey Jack cheese shredded
- 1 cup (90 g) cheddar cheese shredded
- 6 large eggs
- 1 cup (240 ml) whole milk
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (3 g) onion powder
- 1 tsp (3 g) garlic powder
- 1 tsp (6 g) kosher salt plus more to taste
- freshly ground black pepper to taste
- 1 cup (240 ml) tomato sauce optional, for drizzling between layers
For Serving (optional)
- sour cream
- salsa
- fresh cilantro chopped
Equipment
- Baking Dish 9x13-inch
- Mixing bowl
- Whisk
- Foil
Instructions
- Roast the poblanos: Place peppers on a foil-lined tray and broil, turning every few minutes, until skins are bubbled and charred all over. Remove from oven.
- Steam and peel the peppers: Transfer hot roasted poblanos to a bowl; cover with foil or plastic wrap and let steam for 5 minutes. Rub off skins, slice open, and remove stems and seeds.
- Preheat oven and prep pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Mix custard base: In a large bowl, whisk the eggs until smooth. Add milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Whisk until well combined and smooth.
- Layer casserole: Arrange half the poblanos in the bottom of the greased baking dish. Top with half of the cheeses. Add remaining poblanos and remaining cheese. Drizzle optional tomato sauce between layers, if using.
- Add egg mixture: Pour the egg mixture evenly over the layers in the casserole dish, tilting to distribute if needed.
- Bake: Bake casserole in preheated oven for 40–45 minutes, until puffed, golden, and set in the center.
- Cool and serve: Let casserole cool for 10 minutes to set. Slice and serve warm, topped with sour cream, salsa, and cilantro if desired.
Notes
This casserole is endlessly customizable—add chorizo, swap cheeses, spice it up, or veggie it out to your taste. Stores well in the fridge up to 4 days, and makes fantastic leftovers. Freeze individual portions if needed; reheat in oven or air fryer for crisp edges.
Nutrition
Calories: 285kcal | Carbohydrates: 9g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 450mg | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 42mg | Calcium: 300mg | Iron: 1.5mg