Cheesy Chiles Rellenos Casserole brings the irresistible flavors of traditional chiles rellenos to the table in an easy, comforting baked dish. Roasted poblano peppers, creamy eggs, and generous layers of melted Monterey Jack and cheddar cheese come together for a rich Mexican-inspired meal without the work of individually stuffing and frying peppers.
Roasting the poblanos is the secret to the casserole’s deep flavor. Charring the peppers gives them a subtly smoky taste while making them tender enough to layer beautifully throughout the dish. Their mild heat balances perfectly with the richness of the cheese and eggs.
The light egg batter ties everything together as the casserole bakes. A touch of cumin, smoked paprika, garlic, and onion adds warmth and complexity, while the cheese develops an appetizing golden, bubbling finish on top.
Perfect for brunch, lunch, or a satisfying meatless dinner, this casserole can be served with salsa, Mexican crema, avocado, or a simple salad. It’s also an excellent option when you want classic chile relleno flavors in a convenient dish that can be sliced and shared.
Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 6 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 1½ cups shredded cheddar cheese
- 5 large eggs
- 1 cup whole milk
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro, optional
- Salsa, for serving
- Mexican crema, for serving
