chili rellenos casserole

Chili Rellenos Casserole: A Flavorful Twist on a Mexican Classic

 Chili Rellenos Casserole is a satisfying and flavorful dish inspired by the traditional Mexican favorite, chiles rellenos. This recipe simplifies the preparation while retaining all the delicious flavors. It features roasted poblano peppers stuffed with gooey cheese, all baked in a light, fluffy egg mixture. Whether you’re hosting a brunch or seeking a comforting dinner option, this casserole is sure to be a hit.


For the Roasted Poblano Peppers:

  • 6 large poblano peppers
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For the Filling:

  • 2 cups shredded Monterey Jack cheese (or any melting cheese of your choice)

For the Egg Mixture:

  • 4 large eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • A pinch of black pepper

For the Tomato Sauce:

  • 1 can (14 ounces) diced tomatoes, drained
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste

Optional Garnishes:

  • Chopped fresh cilantro
  • Sliced green onions
  • Sour cream


Roast and Prepare the Poblano Peppers:

  1. Preheat your broiler or grill to high heat.
  2. Rub the poblano peppers with olive oil, then season them with salt and black pepper.
  3. Place the peppers under the broiler or on the grill, turning them occasionally until the skin is blistered and charred on all sides. This should take about 10-15 minutes.
  4. Transfer the roasted peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for about 10 minutes. This will make it easier to peel off the skin.
  5. After steaming, peel the skin off the peppers, remove the seeds, and set them aside.

Prepare the Tomato Sauce: 6. In a saucepan over medium heat, sauté the chopped onion until it becomes translucent.

  1. Add the minced garlic, chili powder, cumin, diced tomatoes, salt, and black pepper. Cook for a few minutes until the flavors meld together. Remove from heat and set aside.

Prepare the Egg Mixture: 8. In a mixing bowl, whisk together the eggs, milk, all-purpose flour, baking powder, salt, and a pinch of black pepper until well combined.

Assemble and Bake: 9. Preheat your oven to 375°F (190°C).

  1. In a greased 9×13-inch baking dish, spread a thin layer of the tomato sauce.
  2. Place the roasted poblano peppers in the dish and fill each one with shredded Monterey Jack cheese.
  3. Pour the egg mixture evenly over the stuffed peppers.
  4. Bake in the preheated oven for 30-35 minutes or until the casserole is puffed up, golden brown, and set in the center.

Serve and Garnish: 14. Remove the Chili Rellenos Casserole from the oven and let it cool slightly.

  1. Garnish with chopped fresh cilantro, sliced green onions, and a dollop of sour cream, if desired.
  2. Slice and serve the casserole, spooning extra tomato sauce over each portion.

Cook’s Notes:

  • Poblano peppers can vary in heat, so be sure to taste a small piece before stuffing them. If you prefer a milder flavor, you can use Anaheim peppers instead.
  • You can customize the filling by adding cooked ground beef, shredded chicken, or sautéed vegetables along with the cheese.
  • Adjust the level of spiciness by using mild or hot chili powder.
  • Leftover Chili Rellenos Casserole can be refrigerated and reheated for a quick and delicious meal the next day.

  Chili Rellenos Casserole is a delightful twist on a Mexican classic that brings together the rich flavors of roasted poblanos, cheese, and a fluffy egg mixture. Whether served for brunch, lunch, or dinner, this casserole is sure to satisfy your cravings for comfort food with a Southwestern flair. Follow this recipe, prepare your own Chili Rellenos Casserole, and savor the delicious combination of textures and flavors in every bite.

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