Cheesy Roasted Poblano Chile Relleno Casserole
If you love classic chile rellenos, this easy baked casserole is about to become a new favorite. It captures all the irresistible flavors of the traditional dish—smoky roasted poblanos, layers of gooey melted cheese, and a light, fluffy egg custard that bakes to golden perfection.
Every slice is rich, savory, and wonderfully comforting, with just the right amount of roasted chile flavor in every bite. Perfect for brunch, dinner, or any gathering, this casserole is a crowd-pleasing dish that delivers all the deliciousness of chile rellenos without the fuss of frying.
Ingredients
6 to 8 large poblano peppers
2 cups Monterey Jack cheese, shredded, divided
1 cup sharp cheddar cheese, shredded, divided
5 large eggs
1½ cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Optional Toppings
Sour cream
Fresh salsa or pico de gallo
Chopped fresh cilantro
Sliced avocado
Hot sauce
Instructions
Roast the Poblanos
Preheat your broiler and position the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and place the poblano peppers on top. Broil for 10 to 15 minutes, turning occasionally, until the skins are blistered and nicely charred on all sides.
Steam and Peel
Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap, or place them in a sealed zip-top bag. Let them steam for 10 minutes. Once cool enough to handle, gently peel away the charred skins. Remove the stems, seeds, and membranes.
Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish or 9×13-inch casserole dish.
Layer the Casserole
Arrange half of the roasted poblano peppers in an even layer across the bottom of the prepared baking dish. Sprinkle with 1 cup of Monterey Jack cheese and ½ cup of cheddar cheese. Repeat with the remaining peppers and cheeses.
Make the Egg Batter
In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and fully combined.
Assemble and Bake
Pour the egg mixture evenly over the layered peppers and cheese. Bake for 40 to 45 minutes, or until the casserole is puffed, golden brown on top, and fully set in the center.
Rest and Serve
Allow the casserole to rest for 5 to 10 minutes before slicing. This helps it set for cleaner servings.
Serving Suggestions
Serve warm with a dollop of sour cream, a spoonful of fresh salsa, and a sprinkle of chopped cilantro. For an extra-special touch, add sliced avocado or a drizzle of your favorite hot sauce.
Tips for Success
For a spicier casserole, leave a few seeds in the poblanos or add diced jalapeños between the layers.
Pepper Jack cheese can be substituted for Monterey Jack for extra flavor and heat.
This casserole can be assembled ahead of time and refrigerated overnight before baking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire casserole in a 325°F oven until heated through.
This cheesy, smoky chile relleno casserole is comfort food at its finest—simple to prepare, packed with flavor, and guaranteed to disappear quickly!
