Chile Relleno Casserole


This was absolutely delicious! We've loved every recipe we made from your site. This one just moved to the top of our list of favorites! Thank you for the great dishes! ~ Kevin M.



– Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Broil the poblanos until the skins char and blacken. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems. – Slice the poblanos into strips and set them aside.


– While the poblanos are roasting, heat an oven proof skillet and add the olive oil. – Add the onion and jalapeno and cook them down to soften.


– Add the garlic and cook another minute, until you can smell the awesome garlic.


– Add the oregano, paprika, ancho powder, cumin and salt and pepper.


– Add the tomatoes, break them apart and stir. Cook until the tomatoes soften up and the mixture becomes saucy. Scoop the sauce into a glass bowl. – Heat oven.


– In the same skillet, spoon the sauce into the bottom of the pan. Layer in the roasted poblano strips and shredded cheese. – Add the remaining sauce, then remaining poblano peppers, then most of the remaining cheese.


– Next, beat the eggs with the remaining cheese and pour the mixture over the top of the casserole.


– Bake until the egg sets and the cheeses are nice and melty. – Remove and garnish with spicy chili flakes and fresh herbs.




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