If you love chile rellenos but don’t love the frying, this Poblano Casserole is the perfect solution.
It has everything that makes classic chile rellenos so irresistible—roasted poblano peppers, melty Monterey Jack cheese, and a fluffy egg batter—but in an easier baked format. No battering, no deep frying, no mess. Just bold flavor, creamy cheese, and tender roasted peppers in one comforting casserole.
It’s the kind of recipe that works just as well for breakfast as it does for dinner, and there are endless ways to serve it.
Why You’ll Love This Poblano Casserole
- All the flavor of chile rellenos, less work – No frying required
- Cheesy and comforting – Loaded with melted Monterey Jack
- Versatile – Great for breakfast, brunch, or dinner
- Mildly spicy – Poblanos add flavor without overwhelming heat
- Easy to customize – Add protein, extra spice, or different cheeses
What Makes This Recipe So Good?
This casserole brings together all the best parts of chile rellenos:
- Roasted poblano peppers with smoky flavor
- Soft, fluffy egg base
- Gooey melted cheese in every bite
- Easy oven-baked method
The result is a dish that feels special, but is simple enough for a regular weeknight.
How to Make Poblano Casserole
1. Roast the poblano peppers
Place the peppers on a foil-lined baking sheet, drizzle with oil, and roast until the skins are blistered and charred.
2. Make the batter
While the peppers roast, whisk together the eggs, milk, flour, baking powder, and salt until smooth.
3. Peel and stuff the peppers
Once cool enough to handle, peel away the skins and remove the stems, seeds, and membranes. Tuck a piece of Monterey Jack inside each pepper.
4. Assemble the casserole
Arrange the stuffed peppers in a baking dish. Pour the egg batter over the top and sprinkle with shredded Monterey Jack.
5. Bake
Bake until the casserole is golden on top and set in the center.
6. Serve
Let it cool slightly, then slice and serve with your favorite toppings.
Tips for the Best Chile Relleno Casserole
- Want more heat? Add chopped jalapeños to the batter or sprinkle them on top before baking.
- For a fluffier texture: Separate the eggs, beat the whites until fluffy, and fold them into the batter.
- Make peeling easier: Let the peppers steam after roasting, then peel under cool running water if needed.
- No poblanos? Anaheim or banana peppers can work as substitutes.
- Add protein: Layer in cooked chorizo, shredded chicken, or seasoned ground beef.
- Short on time? Use diced roasted poblanos and mix them directly into the batter with the cheese.
Serving Ideas
This casserole is delicious on its own, but it’s even better with:
- Tomato enchilada sauce
- Sour cream
- Homemade salsa
- Mexican rice
- Corn tortillas
- A fresh side salad
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for 3 to 4 days.
Freezer
Cool completely, wrap tightly, and freeze for up to 3 months.
Make Ahead
You can roast the peppers, prepare the batter, and grate the cheese ahead of time. Store separately and assemble just before baking.
Reheating
- Single servings: Microwave at 50% power until heated through
- Larger portions: Warm in a 250°F oven until hot
Ingredients
- 8 poblano peppers, washed and dried
- 1 tablespoon canola oil
- 5 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces Monterey Jack cheese, cut into 1-ounce pieces
- 4 ounces Monterey Jack cheese, shredded
Instructions
- Preheat oven to 425°F and line a baking sheet with foil.
- Place peppers on the sheet, drizzle with oil, and roast for 25 to 30 minutes, turning occasionally, until blistered and charred.
- While peppers roast, whisk together eggs, milk, flour, baking powder, and salt.
- Remove peppers from oven and lower temperature to 350°F.
- Once peppers are cool enough to handle, peel off the skins and remove stems, seeds, and membranes.
- Stuff each pepper with a piece of Monterey Jack cheese.
- Arrange peppers in a baking dish.
- Pour egg mixture over peppers and top with shredded cheese.
- Bake for 30 minutes, or until golden and set.
- Cool slightly, slice, and serve.
Final Thoughts
This Poblano Casserole is a simple, satisfying way to enjoy the flavors of chile rellenos without all the extra work. It’s cheesy, comforting, and full of roasted pepper flavor, making it a recipe you’ll want to come back to again and again.