Poblano Pepper Chile Rellenos Casserole
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Here’s one to get excited about, Poblano Pepper Chile Rellenos Casserole is a super easy and tasty take on classic Chiles Rellenos! This casserole recipe has a creamy and cheesy chicken and egg mixture with flavorful poblano chiles.
For everyone who likes Chile Rellenos, this is a no-fuss version. It can also be a meatless Chile Rellenos Casserole. I put chopped, cooked chicken in my version to make it heartier for the men. But, it’s fabulous and filling with the protein from the eggs without chicken.
My Mexican-inspired casserole is versatile and perfect for feeding a crowd, special occasions, or easy weeknight family meals. We enjoy it with any of these side dishes. and these side dishes.
Poblano Pepper Chile Rellenos Casserole
- I used fresh, roasted poblano peppers in my casserole version. You can see How to Roast and Peel Poblano Peppers here.
- I also posted the video below on How to Skin Poblano peppers.
- As well, you can use canned chiles. Be sure you get the whole chiles, not the diced ones. You can use the whole poblano peppers or the whole green chiles.
- If you like foods a little spicier, you may want to use Hatch Green Chilies. They are hotter than poblano peppers.
- If you prefer, you can use a cream of tartar to fluff the eggs instead of flour. Use 1 teaspoon cream of tartar.
- Can chiles will give you 8 to 12 chiles. You can use as many or as few as you like. I used 3 poblano peppers, cut open, and spread into a single layer to cover the entire bottom of the casserole dish.
Poblano Pepper Chile Rellenos Casserole
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Ingredients
- 3 medium poblano peppers
- 2 cups Colby cheese shredded
- ½ cup pepper jack cheese shredded
- 6 large eggs
- ¼ cup flour*
- 1 and ¼ cup whole milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
*See post above for substitutions
Instructions
- Roast, peel, and deseed poblano peppers.
- Preheat oven to 350 degrees and spray an 8×12-inch glass baking dish with non-stick spray.
- Spread the peppers out in a single layer on the bottom of the baking dish.
- Sprinkle the cheddar/Colby cheese over the peppers.
- In a bowl, combine the eggs, flour, milk, salt, and mustard. Whisk until flour clumps are gone. (some may remain)
- Pour egg mixture over cheese.
- Top with pepper jack cheese.
- Bake uncovered 30 minutes at 350 degrees F or until firm and set in the center.
- Remove and allow to cool for 5 minutes before serving.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I have a question could I replace the flour and use maize or even grits?
I haven’t tested it with either so I’d hate to advise the outcome.
I made this using canned whole chiles. It was extremely easy to make and delicious. I found three 7 oz cans to be sufficient. I tried roasting my own peppers another time that I made something similar and it was no fun. I loved making this and only requires a few ingredients. Thank you so much!
Delicious! I love poblano peppers so next time I will add another layer of the peppers.
Wish I could add a pic …. It looked as good as it tasted😊
going to give your recipe a shot with the poblano thingies from our garden.
I made this as written, except for the mustard, which I did not have, and it came out great! Thank you for the recipe. 🙂
I wanted your coconut pound cake recipe & all I get is your poblano casserole recipe
Here it is https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
what is the dry mustard for?
Dry mustard is used to add color and flavor to dishes. I have always used it to enhance the flavors of the dish I am making.
I am making this dish now. It’s in the oven now and it smells soooo good. It was so easy to put together and I hope it tastes as good as it looks. I had fresh peppers and my husband charred them on the grill for me. He put them in a plastic bag and we let them steam for a little while and the skin slipped right off. If this works out well we may get some more peppers. It’s Hatch Chile Pepper season and all the grocery stores are advertising them.
Is this 7” x 11”, or 9” x 13”. Thank you.
They overlapped in a 7x11pan, but not enough Chiles in 9×13
That pan I used was an odd size, I would use 7×11
Would this be a good recipe to freeze?
Yes. Follow the methods for freezing quiche #7 in this post> https://www.callmepmc.com/simply-chicken-quiche/