Chile Relleno Casserole

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This chile relleno casserole layers roasted poblanos and melty Monterey Jack under a lightly seasoned egg mixture, then bakes until golden and set. It delivers everything you love about chiles rellenos with none of the battering and frying.

Prep Time35

Cook Time40

Total Time1 15

Course: Main Dish

Cuisine: Mexican

Servings: servings

Author: Kristin Maxwell

Ingredients

1 tsp neutral oil such as canola
½ cup yellow onion finely diced
2 cloves garlic pressed or minced
8 fresh poblano peppers
6 large eggs
½ cup whole milk
⅓ cup all purpose flour scooped
½ teaspoon baking powder
2 cups shredded Monterey Jack cheese
1 cup shredded pepper jack cheese or cheddar for less heat
½ teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

Instructions

Place the poblanos on a sheet pan and broil on high, rotating frequently, until charred and blistered on all sides. Transfer immediately to a bowl, cover tightly with plastic wrap, and let sit 10 minutes.
Use a paper towel to peel off the skins and absorb excess moisture. Cut each pepper lengthwise into 2 strips, discarding the stem and seeds. Blot dry.
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
Heat the oil in a medium skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook 30 seconds. Remove from heat.
Layer half the poblano strips in the bottom of the dish. Sprinkle with half the cheese and half the onion mixture. Repeat with the remaining peppers, cheese, and onions.
In a large bowl, whisk the eggs, milk, flour, baking powder, cumin, salt, and pepper until completely smooth. Pour evenly over the casserole.
Bake 35 to 40 minutes, until set in the center and golden brown on top.
Let rest 10 minutes before slicing. Serve with sour cream, salsa, lime wedges, and chopped cilantro if desired.

Notes

Blot the peppers dry: Excess moisture is the most common cause of a watery casserole.
No broiler? Roast the peppers at 425°F for 15 to 20 minutes until blistered, or char them over an open gas burner, turning frequently with tongs.
Hard to peel? The peppers were under-charred or under-steamed. Put them back under the broiler rather than scraping.
Pepper size varies: Eight medium poblanos is the right amount. Use 10 if yours are small, 6 if they're large.
Short on time? Use four 7-ounce cans of whole green chiles instead. Drain well and blot with paper towels to avoid excess moisture.
Monterey Jack melts best: Pepper jack adds heat, cheddar is the milder swap. Skip mozzarella and queso fresco; fresh mozzarella holds too much water and queso fresco doesn't melt.
Let it rest: Ten minutes out of the oven is what lets the egg finish setting for a clean slice.
Make it ahead: Char, peel, and refrigerate the peppers up to 2 days early, and cook the onion and garlic at the same time. Don't assemble the full casserole in advance.
Leftovers: Keep covered in the fridge up to 3 days. This casserole is best the day it's made. To reheat, bake uncovered at 350°F for about 20 minutes. Single portions need 30 seconds to 1 minute in the microwave.
Freezing isn't recommended: Poblanos lose their texture in the freezer and thaw out limp.

Nutrition

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