Easy Chile Relleno Casserole (No-Fry Cheesy Pepper Bake)
This Easy Easy Chile Relleno Casserole is a no-fry, cheesy pepper bake that recreates the classic chile relleno flavor without the hassle of frying. Layers of roasted poblano peppers and gooey Monterey Jack and cheddar cheeses are topped with a fluffy, baked egg mixture, making it perfect for breakfast, lunch, or dinner. It’s simple, delicious, and perfect for anyone who loves cheesy, comforting casseroles with a slight roasted pepper smoky kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
Roasted Peppers
- 6–8 large poblano peppers
Cheese Layers
- 2 cups freshly shredded Monterey Jack cheese, divided
- 1 cup freshly shredded cheddar cheese, divided
Egg Mixture
- 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
Optional Garnishes
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Roast the Peppers: Preheat the oven’s broiler and set 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 skins are blackened and charred.
- Steam and Peel the Peppers: Transfer roasted peppers to a plastic bag and let them steam for 10 minutes. When cool enough to handle, peel off the skins, remove stems, slice open, and discard seeds.
- Prepare the Baking Dish: Preheat oven to 350°F (175°C). Lightly coat a 3-quart baking dish with nonstick spray.
- Layer Peppers and Cheese: Arrange half of the roasted poblano peppers in a single layer in the baking dish. Sprinkle with 1 cup Monterey Jack and 1/2 cup cheddar cheese. Repeat to create a second layer with remaining peppers and cheese.
- Mix Egg Batter: In a medium bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and free of flour lumps.
- Pour Egg Mixture: Pour the egg mixture evenly over the layered cheese and peppers in the baking dish.
- Bake the Casserole: Bake in the preheated oven for 45 minutes or until the center is puffed and set and edges are golden.
- Cool and Serve: Let the casserole cool for 5-10 minutes. Cut into squares and serve with optional sour cream, salsa, and fresh cilantro garnish. Enjoy!
Notes
- For best roasting results, choose poblano peppers that are firm and fresh.
- Roasting under the broiler can be smoky, so ensure good ventilation.
- Steaming peppers in a plastic bag helps loosen the skins for easy peeling.
- You can adjust the types of cheese according to your preference, but Monterey Jack and cheddar create a nice balance of meltiness and flavor.
- Serve warm for best texture and flavor.