Easy Baked Chile Relleno Casserole
Roasted poblano peppers layered with Oaxaca cheese and topped with a light, savory egg mixture. This baked chile relleno casserole is creamy, cheesy, and full of that classic roasted pepper flavor—perfect with warm tortillas and a side of rice.
Equipment
- 8x8 inch baking dish
Ingredients
- 3-4 fresh poblano peppers depending on size
- 10 ounces Oaxaca cheese you could substitute Monterey Jack, mozzarella, pepperjack, or whatever melty cheese your family loves
- 3 large eggs room temperature
- ½ teaspoon baking powder
- ⅓ cup all-purpose flour
- ⅓ cup milk
- Salt & black pepper to taste
- Sour Cream and Guacamole optional for garnish
- 3 Roma tomatoes
- 1 jalapeño
- ¼ white onion
- 1-2 garlic cloves depending on size
- 1 teaspoon chicken bouillon
- ¼ teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 corn tortilla
- 4 tablespoons olive oil or avocado oil
Instructions
- Start by roasting your poblano peppers. You can do this on a gas grill or directly over the flame of a stovetop burner. If you’re cooking in your RV or just want a quicker option, the air fryer works great. Just roast the peppers until the skins are charred and blistered.3-4 poblano peppers, depending on the size
- Once they’re roasted, pop the chiles into a plastic bag and let them steam for about 10 minutes. That makes it easier to peel off the charred skin. Use your hands or a sharp knife to gently remove the skin, then slice each pepper open and take out the seeds.
- Grate about 10 ounces of Oaxaca cheese and set it aside.
- Separate 3 eggs—yolks in one bowl, whites in another—and let them come to room temperature if they’re not already.
- Beat the egg whites at high speed until they’re fluffy and soft peaks form.
- Add the yolks, baking powder, flour, milk, salt, and black pepper right into the same bowl and mix on medium speed until everything is smooth and fully combined.3 yolks, ½ teaspoon baking powder, ⅓ cup milk, salt and pepper to taste
- Spray an 8x8 inch baking dish with cooking spray, then spread a thin layer of the egg mixture across the bottom (about ½ cup).
- Layer in half of the roasted peppers, then sprinkle on a third of the cheese. Add the rest of the peppers, and another third of the cheese, pour in the remaining egg mixture, and finish with the last of the cheese on top.
- Bake at 350°F for 30–35 minutes, or until the top is puffed and golden brown.
- While the casserole is baking, make the ranchero sauce.
- Place your Roma tomatoes, jalapeño, white onion, and garlic cloves on a sheet pan and broil them until nicely charred. You can also do this in your air fryer if it has a broil function. Let everything cool slightly, then peel the skins off the tomatoes and jalapeño.3 Roma tomatoes, 1 jalapeño, ¼ white onion, 1 large or 2 small garlic cloves
- Heat about four tablespoons of olive oil in a pan and fry one corn tortilla until it’s golden and crisp on both sides.
- Transfer the fried tortilla to a blender or food processor, along with the peeled tomatoes, jalapeño, onion, and garlic. Add a spoonful of chicken bouillon, dried oregano, tomato paste, and a splash of water. Blend until smooth. Then pour the sauce back into the same pan you used for frying the tortilla and let it simmer for a couple of minutes to thicken.1 teaspoon chicken bouillon, ¼ teaspoon oregano, 1 tablespoon tomato paste
- To serve, spoon some ranchero sauce onto the plate, top with a slice of the chile relleno casserole, and add a side of warm corn tortillas and Mexican rice.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.