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Chile Rellenos Casserole

There's something incredibly comforting about a warm, cheesy casserole. It reminds me of family gatherings and cozy dinners, where everyone gathers around the table, sharing stories and laughter. This Chile Rellenos Casserole is not only a delightful dish but also a breeze to prepare! You'll love how quickly it comes together, making it perfect for busy weeknights or when you have friends over.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chile Rellenos Casserole
  • 4 large poblano peppers roasted
  • 1 tbsp olive oil for sautéing
  • 1 small onion, chopped adds sweetness
  • 2 cloves garlic, minced because garlic makes everything better!
  • 1 tsp ground cumin for warm flavor
  • 1 tsp chili powder a kick of spice
  • 1 can (14.5 oz) diced tomatoes, drained adds moisture
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup shredded cheese Cheddar or Monterey Jack
  • 6 large eggs binding agent
  • 1 cup milk for creaminess
  • Salt and pepper to taste
  • Fresh cilantro, for garnish (optional)

Equipment

  • Skillet
  • Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C) to ensure even baking.
  2. Step 2: Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a plastic bag to steam for about 10 minutes.
  3. Step 3: After steaming, peel off the skins and remove the seeds. Set them aside.
  4. Step 4: In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and fragrant.
  5. Step 5: Stir in the ground cumin, chili powder, diced tomatoes, and corn. Cook for an additional 5 minutes.
  6. Step 6: Spread half of the roasted poblano peppers in the bottom of a greased 9x13 inch baking dish. Top with the vegetable mixture and half of the shredded cheese.
  7. Step 7: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the layers in the baking dish.
  8. Step 8: Top with the remaining poblano peppers and the rest of the cheese.
  9. Step 9: Bake for 30-35 minutes, or until the eggs are set and the cheese is bubbly and golden.
  10. Step 10: Let it cool for a few minutes before slicing. Garnish with fresh cilantro if desired, and serve warm.

Notes

This casserole keeps well in the fridge for about 3-4 days. Store in an airtight container or freeze for up to 3 months.