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A delicious Chile Relleno Casserole is shown as a featured image, ready to be served.

Easy Chile Relleno Casserole

This easy Chile Relleno Casserole reimagines the classic dish, offering a structurally sound and reliably delicious version. Roasting the peppers, sautéing the sauce, and using flour as a binding agent are key to preventing a soggy casserole. This recipe combines Monterey Jack, cheddar, and queso fresco for flavor and texture.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 poblano peppers
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Salt to taste
  • Pepper to taste
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled queso fresco optional, for topping
  • 1/2 cup all-purpose flour
  • 6 large eggs, lightly beaten
  • 1 cup milk
  • 1/4 cup chopped fresh cilantro, for garnish

Equipment

  • Broiler
  • baking sheet
  • Plastic wrap
  • large skillet
  • Large bowl
  • whisk
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Roast the Poblano Peppers: Preheat your broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are blackened on all sides. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10-15 minutes.
  2. Peel and Seed the Peppers: Peel the blackened skins from the peppers. Cut a slit lengthwise in each pepper and carefully remove the seeds and membranes. Do not rinse the peppers.
  3. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  4. Make the Sauce: Stir in the crushed tomatoes, diced tomatoes and green chilies, oregano, and cumin. Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. Prepare the Egg Mixture: In a large bowl, whisk together the flour, eggs, and milk until smooth.
  6. Assemble the Casserole: Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Pour a thin layer of the tomato sauce into the bottom of the dish. Arrange the peeled poblano peppers evenly over the sauce. Sprinkle with Monterey Jack and cheddar cheese. Pour the egg mixture over the peppers and cheese, making sure to cover everything evenly. Top with remaining cheese, including the queso fresco, if using.
  7. Bake the Casserole: Bake for 30-40 minutes, or until the casserole is set and the top is golden brown. Let stand for 10 minutes before serving.
  8. Garnish and Serve: Garnish with fresh cilantro before serving.

Notes

Roasting the peppers is crucial for flavor. Make sure to peel them thoroughly without rinsing them to reduce moisture. Simmering the sauce allows the flavors to meld and reduces excess liquid. Incorporating flour into the egg mixture acts as a binding agent, absorbing excess moisture and providing structure. A combination of Monterey Jack and cheddar provides great flavor and melting, and a touch of queso fresco adds texture.