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.
For everyone who likes Chile Rellenos, this is a no-fuss version. It can also be a meatless Chili 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.
Versatile as well, my Mexican inspired casserole is perfect for feeding a crowd, special occasions, or easy weeknight family meals.
I was confused if the correct word was ‘chile’ or ‘chili’. I did a little research and found out. The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho. When it is ripe, it’s red and much hotter than the less ripe, green poblano. I used fresh, green poblano peppers and therefore ‘chili’ is the correct usage in this recipe.
I love learning new things!
Poblano Pepper Chili 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 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 Chili Rellenos Casserole
Ingredients
- 3 poblano peppers
- 2 cups cheddar colby cheese shredded
- 1/2 cup pepper jack cheese shredded
- 6 large eggs
- 1/4 cup flour*
- 1 and 1/4 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
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Wendy says
I made this as written, except for the mustard, which I did not have, and it came out great! Thank you for the recipe. 🙂
Sherry Dare says
I wanted your coconut pound cake recipe & all I get is your poblano casserole recipe
Paula says
Here it is https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
Rhonda F Tadlock says
what is the dry mustard for?
Judy says
Is this 7” x 11”, or 9” x 13”. Thank you.
They overlapped in a 7x11pan, but not enough Chiles in 9×13
Paula says
That pan I used was an odd size, I would use 7×11
Brianna Hofer says
Would this be a good recipe to freeze?
Paula says
Yes. Follow the methods for freezing quiche #7 in this post> https://www.callmepmc.com/simply-chicken-quiche/