I rearranged classic chile relleno elements into a one pan Chile Relleno Casserole with roasted poblanos, eggs, and cheese layered to feed a crowd with minimal fuss.

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I love throwing all my favorite chile relleno elements into one pan, it feels like breaking a rule. Roasted poblanos bring smoky heat and the eggs make everything hold together with a silky lift.

Add melted Monterey Jack cheese and you get savory pockets in every bite. This sits somewhere between a Chile Poblano Casserole and those heavier Chile Relleno Casserole With Meat versions, but it’s more nimble, more trouble in a good way.

You think you know chiles until this shows up. There’s a few little surprises that keep you curious, and somehow it keeps calling me back for one more fork.

Ingredients

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Poblanos add smoky mild heat, fiber, vitamin C, earthy savory backbone.
Eggs give protein and richness, makes the casserole custardy and filling.
Torn tortillas soak up custard, supply carbs and corn sweetness, chewy texture.
Monterey Jack melts super well, adds fat, calcium and mild cheesy flavor.
Milk makes it creamier; evaporated adds richer body and higher fat.
Onion and garlic build savory depth, small carbs, big nose and flavor.
Cilantro brightens, queso fresco gives salty crumbly contrast, crema adds tang.

Ingredient Quantities

3 to 4 large poblano peppers, roasted peeled and roughly chopped

6 large eggs, beaten

1 cup whole milk or 1 cup evaporated milk if you want it richer

2 cups shredded Monterey Jack or Chihuahua cheese, divided

1 small yellow onion, finely chopped

2 cloves garlic, minced

8 to 10 corn tortillas, torn into bite size pieces (or 6 to 8 flour tortillas)

1 tablespoon vegetable oil or olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1/2 teaspoon chili powder or smoked paprika, optional

1/4 cup chopped fresh cilantro, optional

1/2 cup crumbled queso fresco or feta, optional

1/2 cup sour cream or Mexican crema, optional

How to Make this

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1. Roast the poblanos until blistered and blackened under the broiler or over a gas flame, then put them in a bowl and cover with plastic wrap or a bag for about 10 minutes so the skins steam loose; peel, seed and roughly chop the peppers.

2. Tear the corn tortillas into bite size pieces, heat 1 tablespoon oil in a skillet and toss the pieces just until they get a little crisp and pliable, then remove to a plate so they do not get soggy.

3. In the same skillet add the finely chopped yellow onion and minced garlic, cook over medium until softened and translucent, then stir in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground cumin and 1/2 teaspoon chili powder or smoked paprika if using; cook another minute to bloom the spices.

4. Preheat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.

5. In a large bowl beat 6 large eggs with 1 cup whole milk or 1 cup evaporated milk if you want it richer, then fold in 1 cup of the shredded Monterey Jack or Chihuahua cheese.

6. Add the toasted tortilla pieces, the chopped roasted poblanos, and the sautéed onion and garlic to the egg mixture; stir gently to combine so the tortillas start to soak up the custard. Let it sit for 8 to 10 minutes.

7. Pour the mixture into the prepared baking dish, spread evenly, and sprinkle the remaining 1 cup shredded cheese over the top; crumble 1/2 cup queso fresco or feta on top if you like.

8. Bake at 350 degrees F for about 30 to 40 minutes until the center is set and the top is golden and bubbling; a knife inserted in the center should come out mostly clean.

9. Let the casserole rest for 10 minutes so it firms up, then sprinkle 1/4 cup chopped fresh cilantro if using and serve with 1/2 cup sour cream or Mexican crema on the side.

10. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a 350 degree F oven or a hot skillet; tip, roast extra poblanos and toast extra tortillas ahead of time to make weeknight versions even faster.

Equipment Needed

1. Sheet pan or broiler pan (for blistering the poblanos)
2. Large bowl (to steam the peppers)
3. Plastic wrap or resealable plastic bag
4. 10 to 12 inch skillet
5. Spatula or wooden spoon
6. Tongs (for turning hot peppers and tortillas)
7. Chef’s knife
8. Cutting board
9. Large mixing bowl and whisk or fork
10. 9 x 13 inch baking dish

FAQ

Can I use flour tortillas instead of corn? A: Yes. The recipe gives a range because corn and flour absorb moisture differently, so use 8 to 10 corn or 6 to 8 flour. Warm or briefly crisp flour tortillas in a dry skillet first so the casserole wont turn mushy, it's an easy trick.

How should I roast and peel the poblanos? A: Char them over a gas flame, under the broiler, or on a hot grill until blackened, then put them in a bowl or paper bag and let them steam for 10 minutes. The skin will peel off easily, then cut open, remove seeds and chop. Saves a lot of hassle if you let them steam, trust me.

Can I make this ahead or freeze it? A: Yep. Assemble and refrigerate overnight then bake from cold, add a few extra minutes. For longer storage wrap tightly and freeze up to 2 months, thaw in the fridge overnight before reheating. Leftovers keep 3 to 4 days in the fridge.

How do I know when the casserole is done? A: The edges should be bubbly, top lightly golden and the eggs set. A knife inserted in the center should come out mostly clean, a slight jiggle is fine but dont let it be runny.

Can I add meat or other fillings? A: For sure. Cooked chorizo, shredded chicken, or black beans work great, just drain any excess fat and cut back a little on salt since some meats are salty. Mix in before baking so everything heats evenly.

How do I make it more spicy or milder? A: For milder, remove the poblano seeds and use less chili powder. For more heat add diced jalapeño, chipotle in adobo, or extra chili powder. Dairy like sour cream or crema will cool it down fast if it gets too hot.

Chile Relleno Casserole Recipe Substitutions and Variations

Poblano peppers: swap with 3 to 4 roasted Anaheim chiles for similar mild heat, or 3 roasted red bell peppers if you want no heat. Canned diced green chiles (4 oz) work quick but have less texture.
Whole milk / evaporated milk: use 1 cup half and half for richer custard, or 3/4 cup heavy cream + 1/4 cup water to mimic evaporated milk. For dairy free try 1 cup unsweetened oat milk.
Corn or flour tortillas: use 6 to 8 days old bolillo or crusty bread torn into pieces for a strata like texture, or use thick flour tortillas for a softer, chewier bake. Tortilla chips can be used in a pinch but they start out crunchy.
Monterey Jack / Chihuahua cheese: swap with Oaxaca, fresh mozzarella, or mild white cheddar for good melting. For more tang top with 1/2 cup crumbled queso fresco or feta.

Pro Tips

1. Roast the poblanos until really blackened then put them in a bowl and cover so they steam loose for about 10 minutes, that makes peeling way easier; dont scrub them under running water or you’ll wash away the smoky bits. Wear gloves if the peppers are hot or you dont want stained hands, and always scrape out the seeds if you want milder heat.

2. Toast the torn tortillas until theyre just crisp but still bendy, then let them cool a bit before adding to the custard so they dont go instant mush. Tear them into small, even pieces so they absorb the egg mixture uniformly, and toast a touch longer than you think because they soften a lot while sitting.

3. Use evaporated milk for a richer, silkier custard, or whole milk if you want it lighter; either way beat the eggs and milk well and let the tortilla pieces sit in the mixture 8 to 10 minutes so they soak it up. Fold half the cheese into the custard and reserve the rest for the top, and taste for salt before adding queso fresco or feta since those are salty.

4. If the edges are browning too fast, tent the dish loosely with foil partway through baking, and always let the casserole rest about 10 minutes before you cut it so it firms up and slices clean. Leftovers reheat best in a hot skillet to bring back some crispness, or covered in a 350 degree oven if you want it warmed evenly.

Chile Relleno Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I rearranged classic chile relleno elements into a one pan Chile Relleno Casserole with roasted poblanos, eggs, and cheese layered to feed a crowd with minimal fuss.

Servings

servings

Calories

627

kcal

Equipment: 1. Sheet pan or broiler pan (for blistering the poblanos)
2. Large bowl (to steam the peppers)
3. Plastic wrap or resealable plastic bag
4. 10 to 12 inch skillet
5. Spatula or wooden spoon
6. Tongs (for turning hot peppers and tortillas)
7. Chef’s knife
8. Cutting board
9. Large mixing bowl and whisk or fork
10. 9 x 13 inch baking dish

Ingredients

3 to 4 large poblano peppers, roasted peeled and roughly chopped
6 large eggs, beaten
1 cup whole milk or 1 cup evaporated milk if you want it richer
2 cups shredded Monterey Jack or Chihuahua cheese, divided
1 small yellow onion, finely chopped
2 cloves garlic, minced
8 to 10 corn tortillas, torn into bite size pieces (or 6 to 8 flour tortillas)
1 tablespoon vegetable oil or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder or smoked paprika, optional
1/4 cup chopped fresh cilantro, optional
1/2 cup crumbled queso fresco or feta, optional
1/2 cup sour cream or Mexican crema, optional

Directions

Roast the poblanos until blistered and blackened under the broiler or over a gas flame, then put them in a bowl and cover with plastic wrap or a bag for about 10 minutes so the skins steam loose; peel, seed and roughly chop the peppers.
Tear the corn tortillas into bite size pieces, heat 1 tablespoon oil in a skillet and toss the pieces just until they get a little crisp and pliable, then remove to a plate so they do not get soggy.
In the same skillet add the finely chopped yellow onion and minced garlic, cook over medium until softened and translucent, then stir in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground cumin and 1/2 teaspoon chili powder or smoked paprika if using; cook another minute to bloom the spices.
Preheat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
In a large bowl beat 6 large eggs with 1 cup whole milk or 1 cup evaporated milk if you want it richer, then fold in 1 cup of the shredded Monterey Jack or Chihuahua cheese.
Add the toasted tortilla pieces, the chopped roasted poblanos, and the sautéed onion and garlic to the egg mixture; stir gently to combine so the tortillas start to soak up the custard. Let it sit for 8 to 10 minutes.
Pour the mixture into the prepared baking dish, spread evenly, and sprinkle the remaining 1 cup shredded cheese over the top; crumble 1/2 cup queso fresco or feta on top if you like.
Bake at 350 degrees F for about 30 to 40 minutes until the center is set and the top is golden and bubbling; a knife inserted in the center should come out mostly clean.
Let the casserole rest for 10 minutes so it firms up, then sprinkle 1/4 cup chopped fresh cilantro if using and serve with 1/2 cup sour cream or Mexican crema on the side.
Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a 350 degree F oven or a hot skillet; tip, roast extra poblanos and toast extra tortillas ahead of time to make weeknight versions even faster.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.