Cheesy Poblano Egg Bake

This Chile Relleno Casserole transforms the classic Mexican dish into a simple layered delight that's perfect for any meal of the day. The roasted poblanos provide the authentic chile relleno flavor without the hassle of stuffing and frying individual peppers.

I first made this casserole for a brunch gathering when I was short on time but wanted something impressive. The guests couldn't believe how much it tasted like traditional chile rellenos without all the work. It's become my go to dish whenever I spot beautiful poblanos at the farmers market.

Ingredients

• Poblano peppers roasted until charred to develop their smoky sweet flavor
• Monterey Jack cheese provides the perfect melt and mild creamy base
• Cheddar cheese adds a sharp tangy contrast to balance the dish
• Eggs create that signature puffy soufflé like top layer
• Whole milk helps create richness throughout the casserole
• All purpose flour and baking powder work together to give structure to the egg layer
• Onion and garlic powder add savory depth without overpowering the peppers
• Sour cream for serving cools the mild heat from the peppers
• Salsa adds brightness and acidity to cut through the richness
• Fresh cilantro brings a pop of color and herbaceous freshness

Step-by-Step Instructions

Roast The Poblanos

Position peppers under the broiler and char them completely on all sides until blackened and blistered. The charring process takes about 10 to 15 minutes and requires turning occasionally to ensure even cooking. The skins should bubble and blacken thoroughly this is crucial for easy peeling.

Steam And Prep The Peppers

Transfer the hot charred peppers to a plastic bag and seal it allowing them to steam for 10 minutes. This process loosens the skins making them much easier to remove. After steaming gently peel away the blackened skin remove the stems and carefully open each pepper to remove all seeds.

Layer The Casserole

Create your first layer by arranging half the roasted poblanos in a single layer covering the bottom of your baking dish. Sprinkle evenly with half the monterey jack and cheddar cheeses making sure to distribute all the way to the edges. Repeat with remaining peppers and cheese creating two complete layers.

Prepare The Egg Mixture

Whisk the eggs milk flour baking powder and seasonings together vigorously until completely smooth without any flour lumps. This mixture should be pourable but with some body to it. Pour this egg mixture evenly over the layered peppers and cheese ensuring it seeps down between the layers.

Bake To Golden Perfection

Bake at 350°F for a full 45 minutes until the center is completely set and the edges turn golden brown. The casserole will puff dramatically in the oven and then settle slightly as it cools. Look for a knife inserted in the center to come out clean to confirm it's fully cooked.

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My absolute favorite part of this recipe is the moment the casserole comes out of the oven all puffed and golden with the aroma of roasted peppers filling the kitchen. It reminds me of Sunday mornings at my grandmother's house in New Mexico where chile rellenos were always a special treat.

Make Ahead Tips

This casserole can be fully assembled up to 24 hours before baking. Prepare everything through the layering step but wait to add the egg mixture until right before baking. Cover tightly with plastic wrap and refrigerate. When ready to bake pour the freshly mixed egg mixture over the top and add an extra 5 minutes to the baking time.

Spice Level Adjustments

Poblano peppers naturally vary in their heat level from mild to moderately spicy. If you prefer a milder casserole substitute Anaheim peppers which are consistently milder. For those who enjoy heat mix in one diced jalapeño to the egg mixture or serve with hot sauce on the side. Remember that removing all the seeds and membranes from the poblanos also reduces heat considerably.

Serving Suggestions

This versatile casserole pairs beautifully with a variety of sides. For breakfast serve with warm tortillas and fresh fruit. For lunch add a simple green salad with citrus vinaigrette. For dinner complement it with Mexican rice and black beans. A dollop of guacamole alongside the recommended sour cream and salsa creates a complete meal experience.

The History Behind Chile Rellenos

Traditional chile rellenos originated in the city of Puebla Mexico. The dish typically features poblano peppers stuffed with cheese dipped in a fluffy egg batter and fried. This casserole adaptation maintains the essential flavors while making it accessible for home cooks. The layered approach became popular in the American Southwest as busy families sought ways to enjoy the beloved flavors without the time consuming process of stuffing and frying.

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Common Questions

→ How do I know when the casserole is fully cooked?

The casserole is done when it's puffed up in the center, the eggs are completely set, and the edges have turned golden brown. This typically takes about 45 minutes at a 350°F oven. If you insert a knife in the center, it should come out clean without any wet egg mixture.

→ Can I make this casserole ahead of time?

Yes! You can prepare the chile relleno casserole up to 24 hours ahead. Roast and peel the peppers, assemble the layers in your baking dish, mix the egg mixture separately, and refrigerate both. When ready to bake, pour the egg mixture over the layered ingredients and add an extra 5-10 minutes to the baking time since you're starting with cold ingredients.

→ What can I serve with chile relleno casserole?

This versatile dish pairs wonderfully with Mexican rice, black beans, a simple green salad, or warm tortillas. For breakfast or brunch, serve it with fresh fruit and toast. The recommended toppings of sour cream, salsa, and fresh cilantro add brightness and complement the rich flavors.

→ Can I freeze leftover chile relleno casserole?

Yes, this casserole freezes well. Allow it to cool completely, then cut into individual portions and wrap tightly in plastic wrap followed by aluminum foil or place in airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 15-20 minutes.

→ Can I make this casserole spicier?

Absolutely! To increase the heat level, you can add diced jalapeños or serrano peppers to the layers, mix in some cayenne pepper or red pepper flakes to the egg mixture, or use pepper jack cheese instead of regular Monterey Jack. You can also serve it with hot sauce or spicy salsa on top.

→ What's the difference between this casserole and traditional chile rellenos?

Traditional chile rellenos feature whole poblano peppers that are stuffed with cheese, dipped in egg batter, and deep-fried individually. This casserole version captures the same flavors but in a layered, baked form that eliminates the time-consuming stuffing and frying process, making it much easier to prepare while serving multiple people at once.