Chile Relleno Casserole Recipe

5 from 38 votes

Chile Relleno Casserole Recipe

Chile relleno casserole layers roasted poblano peppers under a fluffy egg topping for an easy twist on a Mexican classic.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

6 poblano chile peppers
8 ounces Monterey Jack cheese, shredded
3 eggs
¼ cup milk
⅔ cup cornmeal
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
toppings, if desired

Instructions

Roast the chile peppers by broiling them in the oven until the skin is blackened.
Add the chilis to a Ziploc and allow them to steam for 15 minutes.
Preheat the oven to 450°F.
Peel the blackened skin off the peppers, then remove the seeds and chop the chilis into large pieces.
Spray an 8x8 casserole dish with nonstick cooking spray. Spread the chili peppers in a single layer and sprinkle the cheese on top.
In a medium-size bowl, combine the eggs, milk, cornmeal, baking powder, salt, and black pepper.
Pour the egg mixture over the chili and cheese. Bake for 15-20 minutes until it is light golden brown on top.
Serve immediately with your favorite salsa and any of your favorite toppings.

Video

Notes

Recipe Tips.

Roast peppers until fully blistered, and steam in a bag for easy peeling.
Drain excess moisture from the peppers before layering them in the casserole.
Do not overbake! The egg mixture may become dry, affecting the texture of the casserole.
We like to serve ours with Homemade Salsa, Salsa Verde, a dollop of sour cream, fresh cilantro, Pico de Gallo, and sliced green onions.

Prep ahead of time. Prep the ingredients to save time. Roast, peel, and slice the peppers the day before and store them in a container in the fridge. Shred the cheese and store it in its own container. Measure out the cornmeal, baking powder, salt, and pepper into a container and keep it on the counter. Don’t add the eggs until you are ready to whip up the dish and bake.

A make ahead meal. To bake the casserole but save it for later, let it cool completely before covering it, and then store it in the refrigerator. To freeze, wrap tightly with plastic wrap and again with aluminum foil before storing it in the freezer.

Store. Dish into an airtight container (all together or individually) and store for about 4 days in the fridge or in the freezer for up to 3 months. Thaw, if needed, and reheat in the microwave. Larger portions can be reheated in the oven.

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