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Chiles Rellenos Casserole

This Chiles Rellenos Casserole layers gooey cheese and peppers with puffy baked eggs on top, offering all the flavors of the classic dish without the frying.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4–6 poblano peppers, roasted and peeled
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 cup tomato sauce
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Layer half of the roasted chiles in the baking dish.
  3. Sprinkle half of the shredded cheese over the chiles.
  4. Add the remaining chiles on top of the cheese.
  5. In a mixing bowl, whisk together eggs, milk, flour, baking powder, cumin, paprika, salt, and pepper until smooth.
  6. Pour the egg mixture evenly over the layered chiles and cheese.
  7. Top with the remaining cheese and tomato sauce.
  8. Bake for 30-35 minutes or until the casserole is set and golden brown on top.
  9. Let it rest for 10 minutes before serving.

Notes

For an even crisper topping, broil for a few minutes after baking, keeping a close eye to avoid burning.

  • Author: mehdilmh
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 200mg

Keywords: Chiles Rellenos, Casserole, Mexican, Comfort Food, Vegetarian Recipe