Chili Relleno Casserole (chile relleno)

Every year in September, the man who lives on our corner lot drags out an old propane chili roaster to the driveway. It’s one of those big metal drums that spins over a row of flames. He doesn’t charge anyone a dime. You just bring your sack of peppers (poblanos or jalapenos) and he’ll blister the skins while you wait. I’ve heard he’s been doing this since way before I moved here. Nobody ever asked him to start. And nobody’s ever figured out how to get him to stop (not that we want him to).

He has one rule. You can’t just hand over your peppers to him to do and disappear. Nopes. You’ve gotta pull a folding chair up and sit there and visit with him while the drum’s turning. Every day there’s people parked in his yard just sitting and talking about nothing. Watching peppers go from green to charred and freckled black. I always show up to just do a small batch and end up staying longer than I intended to. This casserole is what saves me every single fall.

The smoky poblanos are layered with Monterey Jack cheese until it gets molten and stretches into strings when I scoop it out from the dish. A custard-like egg batter is puffing up around them in the stove. And the top will bake up golden with edges that are blistered. The first forkful you taste the smokiness. Then comes a mellow pepper warmth that tickles the tongue without burning you.

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Why You’ll Love This Chile Relleno Casserole

Making classic chile rellenos is a whole production. You’ve got to blister the peppers first. Then remove the skins. And THEN cut open a tiny slice and get the seeds ou without ripping your peppers apart. After that, you have to put your cheese in very gently and then close the peppers back up. Finally, batter them up and stand over a hot skillet burning your knuckles. Whew. And ouch. It’s just a lot of drama.

This casserole skips every bit of that. You just layer your peppers and cheese and pour the batter on top. The oven takes care of the rest for you. You can feed a crowd without having to have a high-maintenance relationship with poblano peppers. The cheese melts down into smoky peppers and the egg sets around all of it like a savory custard. Leftovers heat like a champ the next day.

Ingredients

• Poblano peppers
• Monterey Jack cheese
• Eggs
• Milk
• Flour
• Baking powder
• Paprika
• Chili powder
• Garlic powder
• Salt and pepper

Ingredient Deep Dive

Poblano Peppers

Poblano peppers are the whole reason for this dish’s existence. They’ve got a heat that’s mild and earthy. Nowhere near as fiery as jalapenos or serranos. The key is to roast them until the skin gets black and blistered. Then you steam them in a covered bowl or a plastic sack so the skin comes off easily.

The char on the peppers is what’s doing the real work. That’s where your smoky flavor comes from. If for some reason you can’t roast them, you can go with canned green chilies. But the experience is going to be a lot different. 

Monterey Jack Cheese

You can’t use the pre-shredded cheese for this because you’re not going to get the melt. Bags of cheese that have been pre-shredded have an anti-caking powder. Which is awesome when you need it that way. But it keeps it from melting super smooth. You’ll end up with an icky grainy texture.

So grab a big old block of Monterey Jack cheese and pull out your box shredder. The cheese melts into the peppers like a dream. Just enough flavor to let the poblano be the superstar. Sometimes I mix in some Oaxaca or pepper jack cheese if I want something even meltier. These have a little bit of heat. Cohita crumbled on top after baking is a salty sublime win.

Eggs

When you make traditional chile rellenos, you have eggs in the batter. That is what causes that soft crust that has a slight little bite to it. In this casserole, you’ve gotta have the eggs. They puff up in the oven to give you the soft layer that holds it all together.

Whisk them extremely well with the milk. That way, your batter pours smooth and even. Pull them out of the fridge before you use them. Because cold eggs and warm milk don’t always play nice together. You want a silky batter before it is poured over the peppers

Try my One Pot Mexican Rice Casserole!

Step-by-Step Instructions for Making Chile Relleno Casserole

Drizzle the whole peppers with a little olive oil and a pinch of salt and pepper. Lay them out on a baking sheet.

And let them go for twenty to twenty-five minutes. You’re waiting for the skin to puff up and char in dark patches. The whole kitchen starts smelling like a roadside chile stand about ten minutes in.

Drop your peppers straight into the bowl and cover it up tight with plastic wrap or a really tight-fitting lid. It’s going to take about 15 minutes for the steam to loosen these skins. By that time, they’ll also be cool enough for you to handle. When you touch the peppers, that skin will slide right off. That’s the point where you want to pull out the stems and seeds too. Messy work, but this is the good part.

Lay half your peeled poblanos flat across the bottom of the dish in a single layer.

Scatter half the shredded Monterey Jack right over them.

Then do it again. The rest of the peppers, the rest of the cheese. You’re making two layers so every forkful gets pepper and melty cheese together. Don’t stress about making it neat. It all melts into one gorgeous mess anyway.

Break your eggs into the bowl with the milk. Give it a good whisk. Then stir in your flour, baking powder, and all the seasonings. This needs to be whisked until it’s completely smooth with zero lumps. Your batter is going to be thin and a little speckled from the spices. Pour it slow and even over your peppers and cheese. You want it to settle into every gap.

Put your dish in the oven. After about 30 minutes, the edges are going to turn golden brown and pull away from the sides just a bit. The center will start to look puffy and a little bit jiggly. Not wet and sloshy. Nudge the pan gently. If the middle is still rippling, it’s going to need a few more minutes. The whole time, the cheese underneath will be bubbling away

It’s tempting to dig right in, but trust me and hold off just a minute. The casserole needs to rest for just a little bit so the custard finishes setting. That will let you slice it into clean squares instead of it falling apart on the spatula. Then add whatever toppings you want: chopped cilantro, sour cream, sliced green onions, or you can make the classic tomato sauce to go over them.

Pro-Tips & Technique

Your peppers need to be genuinely black and blistered. Not just blistered a little bit. Keep in mind that the skin has to come completely off. It’ll pull away and leave the smoky flavor behind. You’re going to literally roast these until they look a little bit scary.

The trick to getting the skin off these peppers is to steam them. I usually put mine in a plastic grocery sack or another plastic sack. You can put them in a bowl and cover them with Saran Wrap. That makes the skin just slide off super easy.

Serving & Pairing

You want to serve this casserole with all the Mexican fixings. Mexican rice and ranch style beans. Put out a bowl of homemade salsa and some chips. Or go all in with a side of Mexican street corn for a little crunch.

For the grown-ups, a crisp Mexican lager like Modelo tastes oh-so-good going with the subtle spice of this meal. If you’d rather have a cocktail, a rocks margarita does the same job. For dessert, something like caramel flan.

Casserole Variations 

Like any casserole, there are many ways to add variety and flavor to this simple recipe. Try some of these great variations when making this chile relleno bake.

• Add some meat –  Adding some cooked chicken, taco meat, or pork is a great way to increase the protein and make this into an even more satisfying meal.
• Add different cheeses – There are a large variety of Mexican cheeses that will add to the already amazing flavors of this casserole. Try using some, manchego, Queso fresco, and topping with crumbled cotija.
• Kick up the spice – Since poblanos aren’t spicy, try adding some jalapenos or green chiles to increase the spice level and add some zing!
• Add extra veggies – Try adding some of your favorite vegetables to the layers of this casserole, sliced tomatoes, peppers, onions, and leeks add great flavor and texture.
• Make a gluten-free casserole –  By replacing or omitting the flour with your favorite gluten-free flour, you can make a healthy gluten-free chili relleno casserole.

FAQs & Troubleshooting

Can I add meat or other veggies?

Totally. A layer of cooked taco meat works great here. So does shredded chicken or seasoned pork. Sliced tomatoes or sauteed onions tuck in nicely too. It’s a forgiving casserole. Throw in what you love.

How do I store leftovers?

Leftovers keep in an airtight container in the fridge for about three days. Reheat single squares in the microwave till warmed through. A bigger batch does best covered with foil in a 325 oven so the edges don’t dry out.Try my Mexican Casserole with Beef!