Description
This Poblano Chile Relleno Casserole is a cozy, cheesy twist on the classic Mexican favorite—packed with roasted poblanos, fluffy eggs, and melted cheese, it’s perfect for brunch, dinner, or make-ahead meals.
Ingredients
Scale
- 4 to 5 large poblano peppers, roasted and peeled
- 6 large eggs
- 2 cups shredded cheese (Mexican blend or Monterey Jack)
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup tomato sauce
- 1 small onion, chopped
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Layer half of the roasted poblanos in the baking dish, followed by half of the cheese and chopped onion.
- Pour half of the egg mixture over the layers. Repeat with remaining poblanos, cheese, onion, and egg mixture.
- Pour tomato sauce over the top layer.
- Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes until set and golden.
- Let rest for 10 minutes before slicing and serving warm.
Notes
- Use freshly shredded cheese for best melting texture.
- Roast poblanos ahead to save prep time.
- Let casserole rest before slicing for cleaner servings.
- Swap in enchilada sauce or salsa for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 215mg
Keywords: poblano chile relleno casserole, chile relleno bake, Mexican casserole, vegetarian casserole, easy brunch recipe