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.
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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Save To Your Recipe BoxIngredients
- 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
Nutrition
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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Tyler A Berg says
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!
Tina says
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😊
Frank says
going to give your recipe a shot with the poblano thingies from our garden.
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/