Description

Homemade Chile Relleno Casserole combines roasted poblano peppers with layers of melty Monterey Jack and cheddar cheese, all topped with a light, fluffy egg custard. It delivers the flavor of classic chile rellenos without the hassle of frying, making it an easy and comforting dish for dinner or gatherings.

Ingredients

6 to 8 large poblano chiles

1 cup Monterey Jack cheese, freshly shredded

1/2 cup cheddar cheese, freshly shredded

1 cup Monterey Jack cheese, shredded (for topping)

1/2 cup cheddar cheese, shredded (for topping)

5 large eggs

1 1/2 cups whole milk

3 tbsp all-purpose flour

1 tsp baking powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

Sour cream (optional, for serving)

Salsa (optional, for serving)

Fresh cilantro, chopped (optional, for serving)

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Instructions

Preheat the broiler and line a baking sheet with foil. Roast poblano chiles for 10–15 minutes, turning until skins are blackened. Transfer to a plastic bag to steam for 10 minutes, then peel, remove stems, and deseed.
Preheat oven to 350°F (175°C) and lightly grease a 3-quart baking dish. Layer half the chiles, then sprinkle with 1 cup Monterey Jack and 1/2 cup cheddar. Repeat with remaining chiles and cheeses.
In a medium bowl, whisk eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth. Pour evenly over layered peppers and cheese.
Bake uncovered for about 45 minutes until center is puffed, edges are golden, and custard is set.
Cool for 5–10 minutes before slicing. Serve with sour cream, salsa, and cilantro if desired.

Notes

Freshly shredded cheese melts better than pre-shredded varieties.

You can substitute poblano peppers with Anaheim or bell peppers.

Assemble ahead of time and refrigerate overnight before baking.

To make gluten-free, replace all-purpose flour with a gluten-free blend or cornstarch.

For extra spice, add jalapeños or use pepper jack cheese.

Prep Time: 25 minutes
Cook Time: 52 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 portion (about 1/4 of casserole)
Calories: 320
Sugar: 5g
Sodium: 540mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 18g
Cholesterol: 215mg