Chile Rellenos Casserole Bake

Chile rellenos casserole brings the comfort of traditional chile rellenos to your table in an easy, cozy bake. Roasted poblano peppers are layered with melty Monterey Jack and cheddar cheese, then wrapped in a fluffy seasoned egg batter. Finished with a golden top and all your favorite fresh toppings, it is my go to recipe for sharing at brunches or relaxed family dinners because everyone loves that savory blend of smoky peppers and rich cheese.

I first brought this casserole to a lazy Sunday brunch and since then it has never lasted past the first round of servings. Watching everyone hover near the oven for that first cheesy bite is a happy ritual in my kitchen.

Ingredients

• Large poblano peppers: these should be firm and glossy for ideal roasting the right peppers add mild smoky heat that defines the dish
• Freshly shredded Monterey Jack cheese: look for a creamy block and shred right before using for the best melt and texture
• Freshly shredded cheddar cheese: use a sharp variety if you like extra tang and a deeper color shredding yourself keeps it soft and smooth
• Large eggs: they create the fluffy foundation of the casserole the freshest eggs give a brighter flavor and lighter texture
• Whole milk: whole milk makes the richest custard avoid low fat if you want the best creamy results
• All purpose flour: this binds the egg layer together and keeps it soft and tender always sift your flour to avoid lumps
• Baking powder: the secret to a soufflé like rise and a tender crumb choose a fresh can for best lift
• Onion powder: this gives a subtle savoriness especially when you want a bit of depth without chopping fresh onion
• Garlic powder: small but mighty it boosts the overall flavor and complements the roasted peppers
• Salt: choose kosher or fine sea salt for pure taste it enhances every other ingredient in the casserole
• Black pepper: a pinch brings warmth and ties the flavors together freshly cracked is always best
• Sour cream salsa chopped cilantro: these toppings add brightness tang and a pop of color to the finished dish

Step-by-Step Instructions

Roast the Peppers:

Place the whole poblano peppers on a baking sheet about six inches below a broiler flame turn them with tongs until the skins are evenly blackened and blistered over all sides this can take about ten to fifteen minutes and the roasted aroma means they are ready

Steam and Peel:

Move the hot peppers quickly to a bowl and cover with a tight lid or plastic wrap let them steam for ten minutes the steam loosens the skins and makes peeling a breeze run your hands gently to remove all the papery skin you can

Prepare the Oven and Dish:

Set your oven to three hundred fifty degrees and coat a three quart baking dish lightly with nonstick spray this keeps the casserole from sticking and makes cleanup simple

Layer the Peppers and Cheese:

Arrange half the peeled poblanos in the base of your baking dish making a flat layer sprinkle one cup of Monterey Jack and half a cup of cheddar over the peppers repeat with remaining peppers and cheeses so you have a final cheese topping that covers the whole surface

Mix the Egg Batter:

Crack five large eggs into a mixing bowl add the milk flour baking powder onion powder garlic powder salt and pepper whisk until the batter is silky and completely lump free these steps are most important for that signature fluffy top

Pour and Bake:

Slowly pour the egg batter over the layered peppers and cheese use a spatula to gently press and spread so every bit is covered then transfer to the oven and bake for forty five minutes until the top is deeply golden puffed and no longer wobbles in the center

Rest and Serve:

Take the casserole out and let it rest at room temperature for five to ten minutes before slicing this helps it hold shape for beautiful presentation serve with generous spoons of sour cream salsa and scatter cilantro for a burst of freshness

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My favorite part is peeling the smoky poblanos which always reminds me of my grandma’s kitchen and the scent of charring peppers filling the house. It is the step that gives this casserole all its soul and brings me straight back to family celebrations with every bite.

Storage Tips

Keep any extra casserole covered in the fridge for up to four days and it will reheat wonderfully. For longer storage slice into squares and wrap tightly to freeze up to two months. Bring back to life by reheating in the oven or microwave until the cheese is gooey again.

Ingredient Substitutions

If poblano peppers are not available Anaheim or Hatch chiles give a similarly mild heat and work beautifully. Mozzarella can replace part of the cheese for those who want a stretchier bite. Oat milk or any unsweetened dairy free milk is fine if you need to go lactose free and you will barely notice a difference.

Serving Suggestions

Pile it high on brunch platters with roasted breakfast potatoes or a crisp green salad for balance. It is also fantastic as a side at a larger Mexican spread with beans rice or warm tortillas. My favorite way to serve it is steaming hot with heaps of salsa and fresh cilantro straight from the garden.

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Cultural Context

Classic chile rellenos have a deep history in Mexican cuisine often served as special occasion food stuffed and fried to order. This baked version lets home cooks get all that festive feeling with much less fuss and makes it easy to feed a big group. Homey and adaptable it is a dish filled with both tradition and everyday comfort.

Recipe FAQs

→ Can I use different peppers?

Yes, Anaheim or Hatch peppers can substitute poblanos. Roasting time may vary based on pepper size and type.

→ Is peeling the peppers necessary?

Peeling removes tough skin and bitterness, ensuring a smooth, tender texture in the finished dish.

→ Can this dish be prepared in advance?

Absolutely. Assemble ahead and bake when ready. Store leftovers refrigerated and reheat gently for best results.

→ What toppings pair well with this bake?

Sour cream, fresh salsa, and chopped cilantro complement the creamy cheese and smoky peppers beautifully.

→ How can I add more heat?

Keep some pepper seeds or add diced jalapeños between layers to increase spiciness naturally.