6-8 large poblano peppers (roasted, peeled, and deseeded)
2 cups shredded Monterey Jack cheese (or Oaxaca cheese for authenticity)
1 cup shredded sharp cheddar cheese
6 large eggs
1 ½ cups whole milk (or half-and-half for extra richness)
¼ cup all-purpose flour (or almond flour for gluten-free)
1 tsp baking powder
1 tsp garlic powder
1 tsp cumin
½ tsp salt
½ tsp black pepper
Optional add-ins: Diced ham, cooked chorizo, or sautéed onions
For Serving (Optional):
Fresh cilantro
Sliced avocado
Sour cream or Mexican crema
Salsa verde or pico de gallo
Step-by-Step Instructions
1. Prepare the Peppers
Roast the poblanos over an open flame (grill or gas stove) or under a broiler until charred.
Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the skin, slice open, remove seeds, and lay flat.
2. Layer the Casserole
Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Lay half of the roasted poblanos in the dish.
Sprinkle with 1 cup Monterey Jack and ½ cup cheddar cheese.
Repeat with remaining poblanos and cheese.
3. Make the Egg Mixture
In a blender, combine eggs, milk, flour, baking powder, garlic powder, cumin, salt, and pepper. Blend until smooth.
Pour evenly over the peppers and cheese.
4. Bake
Bake for 35-45 minutes, until the top is golden and the center is set.
Let cool for 5-10 minutes before slicing.
Serving Suggestions & Variations
🌮 Make it a Meal: Serve with refried beans, Mexican rice, and warm tortillas.
🍳 Add Protein: Mix in shredded chicken, ground beef, or black beans for extra heartiness.
🔥 Spice It Up: Add diced jalapeños or a dash of cayenne pepper for more heat.
🧀 Cheese Swap: Try pepper jack or cotija for different flavor profiles.
Final Thoughts
This Chile Rellenos Casserole is the ultimate easy, cheesy, flavor-packed twist on a Mexican classic. Whether you’re feeding a crowd or meal-prepping for the week, this dish is a guaranteed hit.
Have you tried it? Let us know in the comments—and don’t forget to share your favorite toppings!
