Description
Spice up your dinner routine with chile relleno casserole, a hearty Mexican-inspired dish that brings comfort and flavor straight to your table. Layers of roasted peppers, melty cheese, and savory eggs create a simple yet satisfying meal your family will devour.
Ingredients
Scale
Main Ingredients:
- 10 poblano peppers
- 1 pound fresh tomatoes, chopped (or canned)
- 4 large eggs
- 2 cups shredded cheddar cheese (or Monterey Jack, pepper jack, or a mix)
Supporting Ingredients:
- 1 jalapeno pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, chopped
Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ancho powder (or chili powder)
- ½ teaspoon cumin
- Salt and pepper, to taste
Garnish:
- Spicy chili flakes
- Fresh herbs
Instructions
- Prepare your broiler and place a rack 6 inches from heat source. Arrange poblano peppers cut-side down on a lightly oiled baking sheet at 500°F for 10 minutes until skins blister and char completely.
- Transfer roasted peppers to a sealed plastic bag for 10 minutes to steam. Gently peel away charred skin, remove seeds, and slice into thin strips.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté chopped onion and jalapeño for 5 minutes until softened.
- Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 pound chopped tomatoes and all spices.
- Simmer sauce for 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish thoroughly.
- Spread half the tomato sauce across the bottom of the dish. Layer half the poblano strips and 1 cup shredded cheese.
- Repeat layering with remaining sauce, poblano strips, and another cup of cheese.
- Whisk 4 large eggs and pour evenly over the casserole, ensuring complete coverage.
- Bake uncovered for 25 minutes until eggs are set and cheese turns golden brown.
- Remove from oven and let rest for 5 minutes. Sprinkle with chili flakes and chopped fresh herbs before serving.
Notes
- Roasting poblanos under the broiler gives a deep, smoky flavor that transforms the whole casserole.
- Let your poblanos cool just enough to handle when peeling, which makes removing the charred skin much easier.
- Choose fresh, firm poblanos for the best texture and maximum chile flavor in your casserole.
- For a lower-carb version, skip layering and instead roll poblano strips with cheese inside, creating mini chile relleno rolls tucked into the sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 282 kcal
- Sugar: 4 g
- Sodium: 283 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 211 mg