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Easy Chile Relleno Casserole

A quick and delicious casserole that captures the flavors of traditional chile rellenos without the fuss of stuffing individual peppers, perfect for busy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large poblano peppers Roasted and chopped
  • 1 cup shredded cheese (cheddar or Monterey Jack) For layering
  • 6 large eggs Whisked
  • 1 cup milk Whole milk recommended
  • 1 cup flour All-purpose flour or substitute gluten-free
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can diced tomatoes Optional, for topping
  • 1/2 cup onion, diced For layering
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. Roast the poblano peppers over an open flame or in the oven until charred. Peel and chop them.
  3. In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
Layering
  1. Spread a layer of chopped peppers in the greased dish, followed by half of the cheese and onion.
  2. Pour half of the egg mixture over the layers.
  3. Repeat the layers, ending with the remaining egg mixture and cheese on top.
  4. Add diced tomatoes on top if using.
Baking
  1. Bake for 30-35 minutes, or until the egg is set and the top is golden.
  2. Let cool slightly before serving.

Notes

Serve warm with a salad or rice. Add fresh toppings like salsa, avocado slices, or sour cream for extra flavor. Store leftover casserole tightly covered in the refrigerator for 3-4 days. Reheat in the microwave or oven.