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A delicious Chile Relleno Casserole is shown as a featured image for the recipe article.

Easy Chile Relleno Casserole

This easy Chile Relleno Casserole recipe delivers a creamy, cheesy, and flavorful dish without the fuss of traditional chile rellenos. By roasting the poblanos and using a balanced egg mixture, this casserole avoids sogginess and provides a satisfying meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces Monterey Jack cheese, shredded, divided
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • Optional: Diced tomatoes, for garnish
  • Optional: Cilantro, for garnish

Equipment

  • baking sheet
  • Broiler
  • Bowl
  • Plastic wrap
  • knife
  • cutting board
  • paper towels
  • skillet
  • spatula
  • 9x13-inch baking dish
  • Large bowl
  • whisk
  • Oven

Method
 

  1. Roast the Poblanos: Preheat broiler. Place poblanos on a baking sheet and broil, turning occasionally, until skins are blackened and blistered on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
  2. Peel and Seed: Remove the skins from the poblanos. Cut a slit lengthwise in each pepper and carefully remove the seeds and membranes. Pat dry with paper towels.
  3. Sauté Aromatics: Preheat oven to 350°F (175°C). Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, oregano, salt, and pepper and cook for 1 minute more.
  4. Assemble the Casserole: Spread half of the sautéed onion mixture in the bottom of a greased 9x13 inch baking dish. Arrange the poblano peppers evenly over the onion mixture. Sprinkle with half of the cheese. Top with the remaining onion mixture and then the remaining cheese.
  5. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, sour cream, and flour until smooth. Pour evenly over the casserole.
  6. Bake: Bake for 30-40 minutes, or until the casserole is set and the top is lightly golden brown.
  7. Rest and Serve: Let the casserole rest for 10 minutes before cutting and serving. Garnish with diced tomatoes and cilantro, if desired.

Notes

For best results, ensure the poblanos are thoroughly dried after roasting and peeling to prevent a soggy casserole. Monterey Jack or a Mexican cheese blend work well. The casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. Consider adding cooked ground beef or shredded chicken for a heartier meal. You can substitute the Monterey Jack cheese with a Mexican blend cheese for more flavor.