Chile Rellenos Casserole
About this recipe
If you love Chile Rellenos but want a simpler, healthier version, this Chile Rellenos Casserole is your answer! This dish captures all the delicious flavors of the classic without the hassle of frying, making it perfect for a family breakfast or brunch gathering.
In this recipe, poblano peppers are roasted and layered with a cheesy egg mixture, creating a hearty casserole that’s both satisfying and easy to prepare.
Ingredient notes
- You can substitute Oaxaca cheese with any melting cheese of your choice.
Tips from Love Kari Cooking’s video
- Roasting the poblano peppers until fully charred is key to developing their flavor. After roasting, placing them in a bag to sweat helps to loosen the skin for easier peeling.
- Be sure to separate the egg whites from the yolks and beat the egg whites until fluffy for a light and airy texture in the casserole.
Good to know
- How long does it take to bake the casserole?
- The casserole bakes in the oven at 350°F for 30 minutes.
- What can I use instead of Oaxaca cheese?
- You can use any melting cheese of your choice.
No life story here — the video and the recipe are the whole point. All credit to Love Kari Cooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Roast the poblano peppers until fully charred.
- 2
Place the roasted peppers in a bag to sweat.
- 3
Peel the peppers using a spoon for easier handling.
- 4
Cut the peppers open and remove the seeds.
- 5
Grate the Oaxaca cheese (20 oz).
- 6
Separate the yolks from the egg whites of 6 eggs and ensure they are at room temperature.
- 7
Beat the egg whites at high speed until fluffy (about 1.5 minutes).
- 8
Add the egg yolks, baking powder, all-purpose flour, milk, salt, and pepper to the egg whites and mix at medium speed.
- 9
Grease a baking tray with cooking spray.
- 10
Spread a layer of the egg mixture evenly in the tray.
- 11
Lay three poblano peppers on top of the egg mixture.
- 12
Add a layer of grated cheese on top of the peppers.
- 13
Add the remaining three poblano peppers, followed by more cheese.
- 14
Pour the rest of the egg mixture over the top and finish with more cheese.
- 15
Bake in the oven at 350°F for 30 minutes.
- 16
While the casserole is baking, roast the tomatoes, onion, jalapeño, and garlic until charred on all sides.
- 17
Fry one tortilla in oil until crispy and golden.
- 18
Add the fried tortilla and roasted veggies to a blender along with chicken bouillon, oregano, and water. Blend until smooth.
- 19
In the same oil used for frying the tortilla, fry the salsa mixture and adjust salt to taste. Let simmer for about 2 minutes.
- 20
Serve the casserole with the salsa on the side.
Heads up — we had to guess a little:
- The quantity for the cooking spray is inferred as 1 can, which is a common size for such products.
Credit where it’s due: this recipe was transcribed from Love Kari Cooking’s original video on YouTube. Follow them there — it’s their dish.
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