Easy Poblanos Chile Rellenos Casserole Recipe

This Chiles Rellenos Casserole recipe is filled with gooey cheese, a fluffy egg layer, and a spicy roasted pepper mixture with sweet bites of corn. This simple casserole is a great way to enjoy the flavors of poblano peppers and enjoy a hearty meal with your entire family. 

If you love this dish, then you will also want to try this Easy Chilaquiles Recipe with Tortilla Chips recipe.

Why You’ll Love This Recipe

• You can serve this breakfast casserole any time of the day. We like it for breakfast and dinner. 
• This is a great dish for house guests. Meat eaters and vegetarians find this filling and satisfying.
• You’ll want to make this dish because it’s easy to assemble, uses fresh ingredients, and offers great flavor. 
• Plus, you can easily adjust the spice level depending on your tastes.
• No need to worry about the mess of deep frying with this easy twist on the traditional dish. 

Equipment Needed

To make this chile rellenos casserole you will need a few simple tools. All of these tools are common kitchen tools so you don’t need to worry about trying to track down any specialty equipment. 

• casserole dish 
• baking sheet
• aluminum foil
• paper bag
• knife or spoon
• large bowl

What is the Best Substitution for Poblano Chile Peppers?

At times, you may not find poblano peppers in your grocery store. For this recipe, pasilla chiles can be used as well. The difference between poblano and pasilla chiles are the shape (slightly) and the heat level.

Poblano chiles are similar to green bell peppers with a bell-like shape. The heat level is mild to medium (1,000 to 2,000 on the Scoville heat scale).

Pasilla chiles are stubbier in shape and slightly more slender than poblano chiles. The heat level is mild (250 to 2,500 on the Scoville heat scale).

Either poblano or pasilla chiles can be used in this recipe. You can even mix the two!

Ingredients

One of the best parts of making this easy chile relleno casserole is that you only need simple ingredients to make it. So, you don’t have to worry about spending a lot of money at the grocery store to feed your family this delicious meal. The list may look long, but you probably have all the pantry items stocked.

• red onion
• red wine vinegar
• corn – I use fresh corn since it’s in season, but you can use canned in this recipe. Just make sure the corn is drained well.
• black beans
• red pepper
• poblano peppers – if you don’t find poblano, then you can use pasilla chile peppers.
• cotija cheese – This is a Mexican cheese that can be found in any Latin store and many grocery stores. It is crumbly so it is usually in a vacuum packed round sealed package (see photo).
• mozzarella cheese – the original recipe called for manchego cheese. I had a hard time finding it, so I use mozzarella, which can be easily found in any grocery store.
• large eggs
• all-purpose flour – to lower the carbs you can leave the flour out, but note that you will not get the fluffy eggs you see in the photo. Although still delicious, the eggs will be dense.
• baking powder – adds lift with the flour and the egg mixture.
• kosher salt and ground black pepper
• Monterey Jack cheese

Freaky Friday Blog Hop

Before we dive into making this delicious chiles rellenos recipe I want to mention that this is my last contribution for Freaky Friday Blog Hop. After eight years of gathering bloggers for this recipe swap, Michaela (the organizer of this blog hop) from An Affair From The Heart blog is closing the event.

If you have been following along for awhile, then you already know that this online blog hop is a way to share new recipes from some of my friends that also have food blogs.

Every few months (since 2015), Michaela has assigned each participant a blog in secret, and we poke around the site to find a recipe that we think you’ll enjoy too.

TODAY I get to share this chiles rellenos recipe that I found on Susan’s website, The Wimpy Vegetarian. You’re going to love it!

The Wimpy Vegetarian

You are in for a treat! Susan is professionally trained cook, cookbook author, and an all-around great lady! She lives in Lake Tahoe, which is a beautiful area on the border of California and Nevada.

Susan decided to change her diet to mostly vegetarian and whole foods. However, just like my family, she still has family that are meat-eaters. No problem! Susan’s recipes are full of flavor as well as nutritionally balanced. If you ever thought about cooking more vegetarian meals, then Susan’s site is for you. Her recipes are easy to follow, and her specialty is making meals in 30 minutes or less.

It is never easy picking just one recipe when I have participated in these recipe shares. However, I did pick a recipe that both carnivores and meat lovers will enjoy. Chile rellenos is satisfying, and made with plenty of rib sticking protein from the eggs.

Before choosing this chiles rellenos casserole, I was toying with this Corn Fritters with Zucchini recipe, and this Zucchini Cobbler with Cornbread Topping. Susan also has some fantastic desserts too. Looking for a fool-proof Angel Food Cake? She has you covered!

Grab a cup of coffee and take some time to go through Susan’s website. You are certain to find several recipes to try. Be sure to check out her About the Author page and scroll to the bottom where you will find her cookbooks!

How to Make This Chiles Rellenos Casserole Recipe 

Making this chili rellenos casserole recipe is so simple. Just follow the instructions below or in the printable recipe card at the bottom of the post and then you and your family will be enjoying slices of this easy casserole in no time at all. 

Step 1: Prepare the baking dish

Lightly grease a baking pan with butter or non-stick cooking spray and set aside.

Step 2: Marinate the onion

In a small bowl marinate the onion with the red wine vinegar for 30 minutes.

Step 3: Broil the chili peppers

Place the oven rack 6-8 inches from the heat source. Turn the broiler on high and lay the poblano chiles out on a baking sheet lined with foil. Broil for 10 minutes or until blackened. Turn the peppers over as needed to evenly blacken the skin.

Step 4: Cool the peppers

Remove the peppers from the oven, and reset the oven to 375˚F. Place the peppers in a paper bag and close to seal. Let the peppers sit until cooled.

Step 5: Peel and seed the peppers

Hold the stem of the pepper and carefully peel the skin keeping the pepper intact as best as possible. Cut a slit all the way down the front of each pepper and carefully remove all the seeds using a spoon or small knife, and remove the stem.

Step 6: Mix the filling 

Cut the kernels from the corn cobs and set them aside. In a large mixing bowl, mix the corn kernels with the black beans, diced red pepper, cotija cheese, and ¾ cup of Monterey jack cheese. Add the red onion with the red wine vinegar and mix well. Add salt and pepper to taste.

Step 7: Fill the peppers

Add the corn mixture into each pepper evenly and place in the prepared baking pan.

Step 8: Make the eggs

Whisk the eggs in a large bowl with the flour and baking powder until thoroughly combined. Add the remaining ¼ cup mozzarella cheese and Monterey jack cheese.

Step 9: Bake the casserole 

Pour egg mixture around stuffed poblano chiles. Bake at 375°F for 30-45 minutes or until the eggs are set.

Step 10: Serve and enjoy

Cool for 10 minutes before serving. Top with your favorite toppings if desired; crema, sour cream, salsa, avocado slices, or ranchero sauce.

What To Serve With This Dish

I love to serve this chile rellenos casserole recipe with a simple side dish like this Instant Pot Mexican Rice or Refried Beans for a hearty meal that your whole family will enjoy. 

Substitutions and Additions

• For a spicier dish, add some diced jalapeños or Anaheim peppers to the filling. 
• You can also substitute store-bought roasted poblanos for fresh ones if you don’t have the time to roast them yourself. 
• Instead of stuffing the chiles, you can layer the chiles between the bean-corn mix.
• Additionally, you could use pepper jack cheese or cheddar cheese instead of Monterey Jack if that is what your family prefers. 
• If you are not a fan of egg yolks, you can use all egg whites for this casserole to make it a little healthier for your family. 

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days.  Reheat in the microwave or oven until warm. You can also freeze this casserole for up to 3 months. Make sure you thaw it overnight before baking. 

Sandra’s Pro Tips

Here are a few tips that you can use to ensure that this casserole recipe turns out perfectly for you every time that you make it. 

• Garnish this delicious casserole with a sprinkle of fresh cilantro, pico de Gallo, a dash of hot sauce, avocado slices, or even a small dollop of sour cream. 
• You can tell this casserole is finished baking when your eggs are a light golden brown and the cheese has melted. 
• Finally, make sure to let this casserole cool for about 10 minutes so that the eggs have time to finish setting up. 

FAQs

Do you have questions about this chile relleno casserole recipe? Here are the answers to the most commonly asked questions for this easy recipe. 

Other Mexican Recipes You May Enjoy

• Green Chile Egg Casserole Recipe
• Easy Chilaquiles Recipe with Tortilla Chips
• Green Chile Chicken Enchiladas

Easy Chiles Rellenos Casserole Recipe

This Chiles Rellenos Casserole recipe is filled with gooey cheese, a fluffy egg, and a spicy roasted pepper mixture with sweet bites of corn.

4.95 from 20 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: chiles Rellenos, Chiles Rellenos Casserole

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8

Calories: 228kcal

Author: Sandra Shaffer

Equipment

• 1 casserole dish  9" x 13"
• 1 baking sheet
• aluminum foil
• paper bag
• sharp knife or spoon
• Large Mixing Bowls

Ingredients

• 1/2 large red onion sliced
• 1/4 cup red wine vinegar
• 6 each poblano chiles or pasilla chiles
• 2 ears corn or canned, drained. About 2/3 cup
• 1-15 ounce black beans rinsed and drained
• 1/2 cup red pepper diced
• 1/2 cup cotija cheese grated
• 1 cup mozzarella cheese grated and divided
• 12 eggs large
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 cup Monterey Jack cheese shredded

Instructions

• Lightly grease a 9″ x 13″ baking pan with butter or non-stick cooking spray and set aside.

Marinate Onion

• In a small bowl marinate the onion with the red wine vinegar for 30 minutes.

Prepare Chiles

• Place the oven rack 6-8 inches from the heat source. Turn the broiler on high and lay the poblano chiles out on a baking sheet lined with foil (for easy clean up). Broil for 10 minutes or until blackened. Turn the peppers over as needed to evenly blacken the skin.
• Remove the peppers from the oven. Place the peppers in a paper bag and close to seal. Let the peppers sit until cooled.
• Carefully peel the skin keeping the pepper intact as best as possible.
• Cut a slit all the way down the front of each pepper and carefully remove all the seeds using a spoon or small knife.

Prepare the Filling

• Cut the kernels from the corn cobs and set aside. In a large mixing bowl, mix the corn kernels with the black beans, diced red pepper, cotija cheese and ¾ cup of the monterey jack cheese.
• Add the red onion with the red wine vinegar and mix well. Add salt and pepper to taste.

Fill the Peppers

• Add the corn mix into each pepper evenly and place in the prepared baking pan.

Whisk Eggs

• Whisk the eggs in a large bowl with the flour and baking powder until thoroughly combined. Add the remaining ¼ cup monterey cheese and mozarella cheese.
• Pour egg mixture around stuffed poblano chiles. Bake at 375°F for 30-45 minutes or until the eggs are set.
• Cool for 10 minutes before serving. Top with your favorite toppings if desired; creama, sour cream, salsa or avocado slices.

Notes

• For a spicier dish, add some diced jalapeños or Anaheim peppers to the filling. 
• You can also substitute store-bought roasted poblanos for fresh ones if you don’t have the time to roast them yourself. 
• Instead of stuffing the chiles, you can layer the chiles between the bean-corn mix.
• Additionally, you could use pepper jack cheese or cheddar cheese instead of Monterey Jack if that is what your family prefers. 
• If you are not a fan of egg yolks, you can use all egg whites for this casserole to make it a little healthier for your family. 

Nutrition

Serving: 8g | Calories: 228kcal | Carbohydrates: 9g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 271mg | Sodium: 531mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 841IU | Vitamin C: 13mg | Calcium: 241mg | Iron: 2mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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2. The Culinary Compass – Honey Bun Cake Recipe
3. Feast + West – White Tea Shot 
4. The Foodie Affair – Easy Poblanos Chiles Rellenos Casserole Recipe
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6. Hostess at Heart – Grapefruit Crush
7. Leftovers Then Breakfast – Honey Biscuits
8. The Speckled Palate – No Bake Peanut Butter Bars
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