Dinner

Poblano Chile Relleno Casserole Recipe

ByAiden Wells October 21, 2025October 21, 2025

Introduction

This Poblano Chile Relleno Casserole captures the smoky, cheesy flavors of the classic chiles rellenos in a simple, baked dish. It’s perfect for a comforting dinner or entertaining guests with minimal fuss.

A rectangular white baking dish filled with a baked lasagna showing a golden brown melted cheese layer on top, sprinkled with small green parsley leaves. Beneath the cheese, uneven patches of dark green spinach or herbs peek through. The edges of the dish show a slightly browned color where the lasagna has baked against the white dish. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6-8 large poblano peppers
2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided
5 large eggs
1 & 1/2 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Sour cream, salsa, and fresh chopped cilantro for serving (optional but recommended)

Instructions

Step 1: Preheat the oven’s broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and roast for 10-15 minutes, turning occasionally with tongs until the skins are blackened and charred.
Step 2: Transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes. When cool enough to handle, peel off the skins, remove the stems, open them up, and discard the seeds.
Step 3: Preheat the oven to 350°F (175°C). Lightly coat a 3-quart baking dish with nonstick spray.
Step 4: Arrange half of the roasted chiles in a single layer in the baking dish. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese over the peppers. Repeat the layers once more.
Step 5: In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Mix until smooth with no lumps.
Step 6: Pour the egg mixture evenly over the layered cheese and chiles.
Step 7: Bake in the preheated oven for 45 minutes until the casserole is puffed in the center and golden around the edges.
Step 8: Let the casserole stand for 5-10 minutes before slicing into squares. Serve warm with sour cream, salsa, and chopped cilantro if desired.

Tips & Variations

For easier peeling, roast the peppers directly over a gas flame or on a grill if possible.
Try adding cooked ground beef or chorizo for a heartier version.
Swap Monterey Jack for mozzarella or Pepper Jack for a different cheese flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The casserole may lose some puffiness but will remain delicious.

How to Serve

A white plate with a thin brown rim holds a square piece of baked casserole that shows three main layers: the top is golden and crispy melted cheese, the middle layer is a dark green leafy vegetable mix, and the bottom looks soft and moist with a creamy texture. On top of the casserole sits a dollop of white sour cream and a small spoonful of chunky red salsa, garnished with chopped green cilantro leaves scattered on and around the dish. A silver fork rests on the left side of the plate, and the background is a white marbled texture with small green cilantro sprigs and a yellow cloth partially visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or jarred roasted poblanos instead of fresh?

Yes, you can use jarred roasted poblanos to save time. Drain them well and pat dry before layering, though the flavor will be less smoky.

Is this dish gluten-free?

The recipe includes all-purpose flour, which contains gluten. You can substitute with a gluten-free flour blend for a gluten-free version.

Aiden Wells