Cheesy Chile Relleno Casserole: Easy & Flavorful

Are you looking for an easy flavorful dish for breakfast or brunch?

If you adore Chile Rellenos but don't like frying, here's a tasty casserole with all the same fabuloso flavors: poblano peppers, cheese all wrapped in an egg batter.

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I adore Chile Relleno and order it whenever I get the opportunity. They start with nice fat poblano chilies, stuff them with cheese, dip in egg batter and then fry.

And that's where the prospect of making them at home doesn't thrill me, since I HATE frying.

This recipe takes the same basic ingredients and turns it into a casserole. Same taste, less mess.

Okay, you don't get that delicious crispy fried coating, but you get extra cheesiness and I am okay with that.

How to Serve Chile Relleno Casserole

This would be delicious for breakfast or brunch. I made it as a quick weeknight meal.

The recipe below makes 4 servings and bakes up nicely in a pie pan (aka pie plate). You can double or triple it to serve a crowd and bake it in a 9 x 13 pan or other casserole dish.

Serve with tortillas and your favorite toppings like salsa, sour cream and/or guacamole.

What type of peppers should you use?

Traditionally, chile rellenos are made with poblano peppers, but you can use Anaheim or Hatch peppers instead. Or mix and match.

You can even skip the step of charring fresh chiles and use canned chile peppers.

Recipe

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Ingredients

• 4 large poblano or Anaheim peppers
• 4 ounce cotija cheese
• 8 Large eggs
• ¼ cup milk
• ½ teaspoon oregano
• ¼ teaspoon cumin
• salt and pepper to taste
• 4 ounces Monterey Jack cheese (grated)
• salsa, guacamole, sour cream, tortillas (for serving)

Instructions

• Place chiles on a broiler pan and broil until the skin begins to blacken and blister. Place in a small bowl and cover for about 5 minutes. Reduce oven to 375°.
• While chiles are steaming, in a medium bowl scramble eggs, milk and spices.
• Remove stem, seeds and skin from peppers. Stuff each with 1 ounce of Cotija cheese and place in a pie pan.
• Pour egg mixture over the peppers, top with cheese.
• Bake at 375° until done, 15-20 minutes. Serve with salsa.

Notes

This recipe can easily be doubled to feed a larger crowd. Use a 9 x 13" pan and allow a bit longer to bake.