Chile Relleno Casserole
Roasted poblanos layered with cheese and egg batter, baked until puffed and golden — all the flavour of chile rellenos, none of the frying.
In a nutshell: This authentic mexican chile relleno casserole comes together in just 1 hr using simple whole ingredients. The chef's secret: Any stubborn skin left on turns papery in the bake — the 10-minute covered steam makes. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Roasted poblanos layered with cheese and egg batter bake puffed and golden. All the flavour of chile rellenos without the frying.
Key Equipment
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- Rimmed baking sheet
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
Chef's Pro-Tips
- Peel the poblanos well: Any stubborn skin left on turns papery in the bake — the 10-minute covered steam makes the skins slip right off.
- Fold, do not stir, the egg whites: Stirring deflates them and the casserole bakes flat instead of puffed — use a spatula and cut gently through the batter.
- Rest before slicing: A hot casserole collapses on the knife; 10 minutes lets the egg set so each square holds its layers.
Ingredients
6
servings
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6 large poblano peppers
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3 cups shredded Monterey Jack cheese, divided
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1 cup shredded cheddar cheese
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6 large eggs, separated
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½ cup whole milk
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⅓ cup all-purpose flour
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1 tsp baking powder
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½ tsp kosher salt
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½ tsp ground cumin
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1 can diced green chiles, 4 oz, drained, optional
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¼ cup fresh cilantro, chopped, for serving
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1 cup salsa, for serving
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Step-by-Step Instructions
Roast and Peel the Poblanos
Heat the broiler. Place the poblanos on a baking sheet and broil, turning, until blackened all over, about 10 minutes. Transfer to a bowl, cover, and steam 10 minutes, then peel off the skins, remove seeds and stems, and lay the peppers flat.
Layer Peppers and Cheese
Butter a 9x13-inch baking dish. Lay half the poblanos in a single layer, top with half the Monterey Jack and all the cheddar, then repeat with the remaining poblanos and Jack. Scatter the green chiles over the top if using.
Whip the Egg Batter
Beat the egg yolks with the milk, flour, baking powder, salt, and cumin until smooth. In a clean bowl, beat the egg whites to soft peaks, then fold them gently into the yolk mixture — this is what makes the casserole puff.
Bake Until Puffed
Pour the batter evenly over the layers. Bake at 375°F (190°C) for 35-40 minutes until deeply golden, puffed, and set in the center.
Rest and Serve
Rest 10 minutes so the casserole sets for clean slices. Cut into squares, top with cilantro, and serve with salsa and warm tortillas.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Mildly — poblanos are one of the mildest chiles, with a warm, earthy heat. Remove all seeds and ribs for the mildest result, or add a diced jalapeño for more kick.
Yes. Two 7-ounce cans of whole green chiles, drained and patted dry, substitute well and skip the roasting step entirely.
Yes. Assemble it (without baking) up to a day ahead, cover, and refrigerate. Bake straight from the fridge, adding 10 minutes to the bake time.
Mexican rice, refried beans, and warm flour tortillas make it a full meal, with salsa, sour cream, and guacamole on the table.
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