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Poblano Pepper Chile Rellenos Casserole

Jun.posted by Paula 11 Comments

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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.

Casserole

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.

 

Chile Rellenos Casserole

Poblano Pepper Chile Rellenos Casserole

  1. I used fresh, roasted poblano peppers in my casserole version. You can see How to Roast and Peel Poblano Peppers here.
  2. I also posted the video below on How to Skin Poblano peppers.
  3. 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.
  4. If you like foods a little spicier, you may want to use Hatch Green Chilies. They are hotter than poblano peppers.
  5. If you prefer, you can use a cream of tartar to fluff the eggs instead of flour. Use 1 teaspoon cream of tartar.
  6. 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.

 

Here's one to get excited about, Poblano Pepper Chili 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.

Poblano Pepper Chile Rellenos Casserole

Poblano Pepper Chile Rellenos Casserole is an easier version of the popular Chili Rellenos entree. It's creamy, cheesy, and my version if filled with chicken and great for breakfast or dinner.
Author: Paula
5 from 8 votes
Print Pin Rate

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Prep Time: 16 minutes
Cook Time: 30 minutes
Total Time: 46 minutes
Servings: 6 servings

Ingredients

  • 3 medium poblano peppers
  • 2 cups cheddar colby cheese shredded
  • ½ cup pepper jack cheese shredded
  • 6 large eggs
  • ¼ cup flour*
  • 1 and ¼ cup milk
  • 1 teaspoon salt
  • 1 teaspoon powdered dry mustard

*See post above for substitutions

    Instructions

    • Roast, peel, and deseed poblano peppers. 
    • Preheat oven to  350 degrees and spray an 8x12-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

    As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
    Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
    Thank you, Paula

    Nutrition

    Calories: 330kcal | Carbohydrates: 10g | Protein: 21g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 264mg | Sodium: 776mg | Potassium: 294mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1059IU | Vitamin C: 48mg | Calcium: 437mg | Iron: 2mg
    Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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    You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

    Paula
    « GLAZED QUICK PECAN PIE CRESCENT ROLL COFFEE CAKE
    Blonde Texas Sheet Cake with Pecans »

    Comments

    1. Tyler A Berg says

      12.28.21 at 9:18 pm

      5 stars
      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!

      Reply
    2. Tina says

      01.25.21 at 11:54 am

      5 stars
      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😊

      Reply
    3. Frank says

      10.26.20 at 3:04 pm

      5 stars
      going to give your recipe a shot with the poblano thingies from our garden.

      Reply
    4. Wendy says

      05.05.19 at 7:42 pm

      5 stars
      I made this as written, except for the mustard, which I did not have, and it came out great! Thank you for the recipe. 🙂

      Reply
    5. Sherry Dare says

      10.09.18 at 11:31 am

      I wanted your coconut pound cake recipe & all I get is your poblano casserole recipe

      Reply
      • Paula says

        10.09.18 at 5:12 pm

        Here it is https://www.callmepmc.com/coconut-cream-cheese-pound-cake/

        Reply
    6. Rhonda F Tadlock says

      10.08.18 at 6:40 pm

      what is the dry mustard for?

      Reply
    7. Judy says

      09.30.18 at 7:10 pm

      Is this 7” x 11”, or 9” x 13”. Thank you.

      They overlapped in a 7x11pan, but not enough Chiles in 9×13

      Reply
      • Paula says

        10.03.18 at 1:12 pm

        That pan I used was an odd size, I would use 7×11

        Reply
    8. Brianna Hofer says

      09.29.18 at 10:33 am

      Would this be a good recipe to freeze?

      Reply
      • Paula says

        09.30.18 at 8:22 am

        Yes. Follow the methods for freezing quiche #7 in this post> https://www.callmepmc.com/simply-chicken-quiche/

        Reply

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