Cheesy Chiles Rellenos Casserole

Instructions

1. Preheat the broiler. Arrange the poblano peppers on a baking sheet and broil, turning occasionally, until their skins are blistered and charred on all sides. Alternatively, roast them carefully over a gas flame.
2. Transfer the roasted peppers to a bowl and cover for about 10 minutes. Once cool enough to handle, peel away the charred skins and carefully remove the stems and seeds.
3. Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
4. Pat the roasted poblanos thoroughly dry with paper towels. Arrange half of the peppers in an even layer across the bottom of the prepared baking dish.
5. Sprinkle half of the Monterey Jack and cheddar cheese evenly over the peppers.
6. Arrange the remaining roasted poblanos over the cheese, then cover them with the remaining Monterey Jack and cheddar.
7. In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, garlic powder, onion powder, cumin, salt, black pepper, and smoked paprika until well combined and mostly smooth.
8. Slowly pour the egg mixture evenly over the poblano and cheese layers. Gently shake the baking dish to help the mixture settle into the casserole.
9. Bake uncovered for 35–40 minutes, or until the center is set and the cheese is melted, bubbling, and beautifully golden on top.
10. Remove from the oven and allow the casserole to rest for 10 minutes before slicing. Garnish with fresh cilantro and serve warm with salsa or Mexican crema.

Variations

• Extra Spicy: Add sliced jalapeños or a pinch of cayenne pepper to the egg mixture.
• Ground Beef: Layer cooked, taco-seasoned ground beef between the poblanos for a heartier dinner.
• Chicken: Add shredded seasoned chicken for extra protein.
• Pepper Jack: Replace some of the Monterey Jack with Pepper Jack for additional heat.
• Tomato: Add a thin layer of well-drained diced tomatoes or salsa between the peppers and cheese.
• Breakfast Style: Add cooked crumbled chorizo to turn the casserole into a hearty brunch dish.

Tips

• After roasting and peeling the poblano peppers, pat them completely dry. Removing excess moisture helps prevent a watery casserole and creates more defined layers.
• Don’t rinse roasted peppers under running water to remove their skins, as this can wash away some of their smoky flavor.
• Freshly shredded cheese provides smoother melting and a creamier finished casserole.
• Check the center before removing the casserole from the oven. It should be set rather than visibly liquid or jiggly.
• Allow the casserole to rest for at least 10 minutes before slicing so the layers have time to firm up.
• Serve with salsa roja, pico de gallo, Mexican crema, avocado, or warm tortillas for a complete meal.