This Poblano Casserole is a simple, baked twist on classic chile rellenos. Roasted poblanos are stuffed with gooey cheese, topped with a fluffy egg batter, and baked to perfection—no frying needed! It’s smoky, cheesy, and full of Tex-Mex flavor, perfect for family dinners or meal prep.
If you love this, check out my Cheesy Taco Rice Bake or Stuffed Poblano Peppers for more cheesy Tex-Mex goodness.
Why You’ll Love It
- Mess-free chile rellenos – all the flavor without the frying.
- One-dish bake – everything comes together in a single casserole.
- Fluffy, cheesy, and smoky – roasted poblanos meet melty cheese and light egg batter.
- Versatile serving options – top with enchilada sauce, sour cream, or salsa, and serve with Mexican rice.
Ingredients You’ll Need
- Poblano peppers – roasted, peeled, and seeded for smoky flavor.
- Oil – neutral-tasting, like canola, for roasting.
- Eggs & milk – form the base for a fluffy, golden batter.
- Flour, baking powder, & salt – for structure and lift in the egg mixture.
- Monterey Jack cheese – mild and melty; swap with cheddar, pepper jack, or mozzarella if desired.
- Optional toppings – sour cream, salsa, or enchilada sauce.
How to Make Poblano Casserole
- Roast the poblanos: Preheat oven to 425°F. Line a baking sheet with foil. Place the peppers on the sheet, drizzle with oil, and rub to coat evenly. Roast for 25–30 minutes, turning occasionally, until skins are blistered and blackened.
- Prepare the egg batter: While the peppers roast, whisk together eggs and milk in a medium bowl. Stir in flour, baking powder, and salt until smooth.
- Peel and stuff the peppers: Reduce oven temperature to 350°F. Let the roasted peppers cool enough to handle. Peel off the skins, remove stems, seeds, and membranes. Place a 1-ounce piece of cheese inside each pepper and arrange them in a greased baking dish.
- Assemble the casserole: Pour the egg mixture over the peppers. Sprinkle the remaining shredded cheese on top.
- Bake: Bake uncovered for about 30 minutes, until the top is golden brown and the center is set. Let rest for a few minutes before serving.
Tips & Variations
- Cheese swaps: Cheddar, white cheddar, mozzarella, or pepper jack work well.
- Add protein: Layer in cooked chorizo, ground beef, shredded chicken, or taco-seasoned turkey for a heartier casserole.
- Pepper alternatives: Anaheim, banana peppers, or canned Hatch green chiles work if poblanos aren’t available.
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free blend like Cup4Cup or King Arthur Measure for Measure.
- Extra flavor: Mix garlic powder, smoked paprika, or cumin into the batter for added depth.
- Quick tip: Remove seeds before roasting to make peeling easier. Use kitchen gloves to protect your hands.
How to Store Leftovers
- Refrigerate: Keep in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F or microwave individual portions.
Poblano Casserole Recipe Card
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Ingredients
- 8 poblano peppers, washed and dried
- 1 Tbsp canola oil
- 5 large eggs
- ½ cup milk
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 8 oz Monterey Jack cheese, cut into 1-oz pieces
- 4 oz shredded Monterey Jack cheese
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Drizzle peppers with oil and rub to coat evenly. Roast 25–30 minutes, turning occasionally until skins are blistered.
- While roasting, whisk eggs and milk. Stir in flour, baking powder, and salt. Set aside.
- Reduce oven to 350°F. Let peppers cool, peel skins, remove stems, seeds, and membranes.
- Stuff each pepper with cheese and place in a greased baking dish. Pour egg mixture over peppers, top with shredded cheese.
- Bake 30 minutes until top is golden brown and center is set. Let rest a few minutes before serving.
Nutrition (per serving)
- Calories: 275
- Protein: 16g
- Carbs: 13g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 4g
- Sodium: 450mg