Name: Poblano Chile Relleno Casserole Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 8 medium poblano peppers (about 2 pounds total); 12 ounces to 1 pound uncooked Mexican or soy chorizo; 12 ounces Monterey Jack cheese (about 3 cups pre-shredded, or 4 cups if shredding yourself); 8 large eggs; 1 cup whole or 2% milk; 2/3 cup all-purpose flour; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; Cooking spray; 1 tablespoon vegetable oil (optional, if chorizo pan is dry); Hot sauce or blended tomato salsa, for serving (optional)

Introduction

Poblano Chile Relleno Casserole is a delicious twist on the classic stuffed pepper dish, featuring smoky roasted poblanos, spicy chorizo, and melty Monterey Jack cheese all baked together in a savory egg batter. This hearty casserole is perfect for a satisfying dinner that’s easy to prepare and full of bold flavors.

A white rectangular baking dish holds a cooked lasagna with a golden-brown layer of melted cheese on top, scattered with small bits of fresh green herbs. The cheese layer shows hints of browned spots and slightly crispy edges. Beneath the cheese, ribbons of dark green spinach peek through, spread evenly across the lasagna. The lasagna is cut into six large rectangular pieces, arranged in two rows of three, with visible layers of tomato sauce and pasta beneath the creamy, bubbly cheese. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 medium poblano peppers (about 2 pounds total)

Cooking spray

12 ounces to 1 pound uncooked Mexican or soy chorizo

1 tablespoon vegetable oil (optional)

12 ounces Monterey Jack cheese (about 3 cups pre-shredded)

8 large eggs

1 cup whole or 2% milk

2/3 cup all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

Hot sauce or blended tomato salsa, for serving (optional)

Instructions

Step 1: Heat the broiler to high and position a rack in the upper third of the oven. Line a rimmed baking sheet with aluminum foil.

Step 2: Trim the stems from the poblano peppers and halve them lengthwise. Remove the core, ribs, and seeds. Arrange the peppers skin-side up on the baking sheet in a single layer, pressing down so they sit flat. Broil until the skin is blackened and blistered, 5 to 12 minutes, rotating the pan as needed. Broil in batches if necessary.

Step 3: While the peppers broil, heat a large nonstick pan over medium heat. Remove the casings from the chorizo and cook, breaking it up, until browned and cooked through, 5 to 7 minutes. Add vegetable oil if the pan is dry. Remove from heat.

Step 4: Transfer the roasted peppers to a heatproof bowl and cover with foil to steam for at least 10 minutes. Then peel off and discard the blackened skins, using a paper towel to rub off stubborn bits. Don’t worry if some skin remains or the peppers tear.

Step 5: Reduce oven temperature to 375ºF. Grease a 9×13-inch baking dish with cooking spray. Shred the Monterey Jack cheese if needed.

Step 6: In a blender, combine eggs, milk, flour, kosher salt, and baking powder. Blend on high until smooth, about 45 to 60 seconds, scraping down the sides halfway through.

Step 7: Pour a thin layer of the egg mixture into the prepared baking dish to cover the bottom. Arrange half of the peeled poblano halves evenly over the mixture. Spoon the cooked chorizo evenly over the peppers, then sprinkle with half the cheese. Layer the remaining peppers on top, pour the remaining egg mixture evenly over everything, and finish with the remaining cheese.

Step 8: Bake on the upper third rack until puffed, set in the center, and golden brown on the edges, about 35 to 40 minutes. Let cool for 5 minutes before serving.

Step 9: Serve warm with hot sauce or blended tomato salsa if desired.

Tips & Variations

Use soy chorizo for a vegetarian version that still delivers plenty of spice and flavor.

For extra smoky depth, char the peppers over a gas flame or grill before roasting.

If you prefer a milder dish, remove the ribs and seeds carefully or substitute poblanos with mild bell peppers.

Add chopped onions or garlic to the chorizo while cooking for more aroma and flavor.

Use sharp cheddar or a blend of cheeses if Monterey Jack isn’t available.

FAQs

Can I prepare the peppers ahead of time?

Yes, you can roast and peel the peppers a day ahead. Store them covered in the refrigerator until ready to assemble the casserole.

Can I freeze the cooked casserole?

Frozen casserole may become watery after thawing due to the eggs and peppers. It’s better to freeze the components separately or enjoy the casserole fresh and refrigerated.