Chiles Rellenos Casserole Cook's Country

Bring the bold, smoky flavors of a Mexican-inspired classic to your table with this Chiles Rellenos Casserole, a Cook’s Country twist on the traditional dish. This layered casserole reimagines roasted poblano peppers stuffed with cheese into an easy-to-make, family-friendly bake. Featuring flame-charred poblanos, a medley of Monterey Jack and cheddar cheeses, and a fluffy egg batter, this dish is topped with a zesty tomato sauce infused with garlic, onions, and cumin. Perfectly baked to golden perfection, the casserole is both hearty and vibrant, ideal for weeknight dinners or potluck gatherings. Serve warm with a sprinkle of fresh cilantro for a burst of color and flavor. With just 30 minutes of prep time, this recipe combines convenience and comfort in every bite.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 6 Poblano peppers
• 2 cups Monterey Jack cheese, shredded
• 1 cup Cheddar cheese, shredded
• 6 Large eggs
• 1.5 cups Whole milk
• 1 cup All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Salt
• 1 14-ounce can Crushed tomatoes
• 1 small Onion, finely chopped
• 2 Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Place the poblano peppers on a baking sheet lined with foil. Broil them under high heat, turning occasionally, until the skins are charred and blistered (about 8-10 minutes).

Step 3

Once charred, transfer the peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes, then peel off the skins, remove the stems and seeds, and slice them lengthwise into halves.

Step 4

In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic, ground cumin, black pepper, and crushed tomatoes. Cook for another 5 minutes, then remove from heat. Set aside.

Step 5

Layer the poblano halves flat in the greased baking dish, covering the bottom evenly. Sprinkle the shredded Monterey Jack and Cheddar cheeses evenly over the peppers.

Step 6

In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth. Pour this mixture over the peppers and cheese in the baking dish, ensuring it covers everything evenly.

Step 7

Spoon the prepared tomato sauce over the casserole in small dollops, then use a knife to slightly swirl it into the egg mixture for a marbled effect.

Step 8

Bake the casserole in the preheated oven for 35-40 minutes, or until the top is puffed and golden and the center is set.

Step 9

Remove from the oven and let it cool for 5-10 minutes. Garnish with chopped cilantro if desired and serve warm.

Nutrition Facts

Serving size	(2304.2g)

Amount per serving	% Daily Value*
Calories	2961.0

Total Fat 183.4g	0%
Saturated Fat 85.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1479.9mg	0%
Sodium 6111.2mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 23.4g	0%
Total Sugars 58.3g
Protein 156.6g	0%

Vitamin D 473.0IU	0%
Calcium 3238.5mg	0%
Iron 22.2mg	0%
Potassium 4125.8mg	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: 53.7%

Protein: 20.4%

Carbs: 25.9%