Chiles Rellenos Casserole

Transform your dinner table with this mouthwatering Chiles Rellenos Casserole, a modern twist on the classic Mexican favorite! Featuring layers of smoky, roasted poblano peppers, gooey Monterey Jack and cheddar cheeses, and a perfectly spiced egg custard, this casserole is as comforting as it is flavorful. With bold notes of garlic and cumin and the option to add a kick with chili flakes or hot sauce, it’s a customizable dish perfect for spice lovers and mild palettes alike. Ideal for busy weeknights or festive gatherings, this easy-to-make, oven-baked casserole delivers all the savory satisfaction of traditional chiles rellenos—but without the fuss of frying. Serve it warm with a simple salad, rice, or even as a stand-alone dish for brunch!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 2 cups Shredded Monterey Jack cheese
• 1 cup Shredded cheddar cheese
• 4 Large eggs
• 1.5 cups Whole milk
• 2 tablespoons All-purpose flour
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Optional: red chili flakes or hot sauce
• 1 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.

Step 2

Roast the poblano peppers: Place the peppers on a baking sheet and broil them in the oven, turning occasionally, until the skins are blackened and blistered (about 8-10 minutes). Alternatively, you can roast them over an open flame on a gas stove.

Step 3

Place the roasted peppers in a bowl and cover it with a plate or plastic wrap. Let them steam for 10 minutes to loosen the skins.

Step 4

Peel the blackened skins off the poblanos. Slice each pepper open, remove the seeds and membranes, and pat them dry with a paper towel.

Step 5

Layer half of the peeled poblano peppers on the bottom of the prepared baking dish. Sprinkle 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded cheddar cheese over the peppers.

Step 6

Layer the remaining peppers on top of the cheese. Sprinkle the remaining Monterey Jack cheese (1 cup) and cheddar cheese (1/2 cup) evenly over the second layer of peppers.

Step 7

In a mixing bowl, whisk together the eggs, milk, flour, garlic powder, cumin, salt, black pepper, and chili flakes or hot sauce (if using) until smooth and well combined.

Step 8

Pour the egg mixture evenly over the peppers and cheese layers in the baking dish.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is slightly golden.

Step 10

Remove the casserole from the oven and let it cool for 5-10 minutes before cutting into portions. Serve warm and enjoy!

Nutrition Facts

Serving size	(1527.7g)

Amount per serving	% Daily Value*
Calories	1982.8

Total Fat 135.4g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1109.0mg	0%
Sodium 3850.2mg	0%
Total Carbohydrate 85.8g	0%
Dietary Fiber 12.7g	0%
Total Sugars 43.0g
Protein 128.8g	0%

Vitamin D 369.0IU	0%
Calcium 3061.3mg	0%
Iron 11.2mg	0%
Potassium 2705.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 24.8%

Carbs: 16.5%