Chili Relleno Bake

Transform your weeknight dinner routine with this irresistible Chili Relleno Bake, a crowd-pleasing casserole loaded with bold flavors and cheesy goodness. This recipe combines fire-roasted poblano peppers, stuffed generously with a blend of Monterey Jack and cheddar cheeses, and layers them with mild green chilies before being enveloped in a fluffy, golden egg batter. With just 20 minutes of prep, this baked dish captures the essence of traditional chile rellenos without the hassle of deep frying. Perfect for family dinners or casual gatherings, serve it warm with your favorite toppings like salsa, sour cream, or a sprinkle of fresh cilantro for a vibrant, Tex-Mex-inspired meal. It's a simple yet indulgent comfort food classic you’ll want to make again and again.

Nutriscore Rating: 64/100

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
• 6 whole Large eggs
• 1.25 cups Whole milk
• 0.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 4 ounces Canned diced green chilies (drained)
• 0 as needed Cooking spray

Directions

Step 1

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

Step 2

Roast the poblano peppers over an open flame or under a broiler until the skin is charred on all sides. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes.

Step 3

Once cooled, peel the skin off the peppers, remove the seeds and stems, and pat them dry with paper towels. Set aside.

Step 4

In a medium bowl, combine the shredded Monterey Jack and cheddar cheeses. Stuff each roasted pepper with about 3 tablespoons of the cheese mixture and place them in the prepared baking dish in a single layer.

Step 5

Sprinkle the drained diced green chilies evenly over the stuffed peppers.

Step 6

In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and ground black pepper until the batter is smooth.

Step 7

Slowly pour the batter over the peppers and cheese in the baking dish. Gently shake the dish to ensure the batter spreads evenly.

Step 8

Bake in the preheated oven for 35–40 minutes, or until the top is golden and the egg batter is set. A knife inserted into the center should come out clean.

Step 9

Remove from the oven and allow the dish to cool for 5 minutes before serving.

Step 10

Slice into portions and serve warm. Optional: garnish with chopped cilantro, salsa, or sour cream.

Nutrition Facts

Serving size	(1614.0g)

Amount per serving	% Daily Value*
Calories	2233.9

Total Fat 143.3g	0%
Saturated Fat 79.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1473.7mg	0%
Sodium 5590.8mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 13.3g	0%
Total Sugars 40.0g
Protein 142.5g	0%

Vitamin D 422.2IU	0%
Calcium 3023.5mg	0%
Iron 13.7mg	0%
Potassium 2730.3mg	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: 55.3%

Protein: 24.4%

Carbs: 20.2%