Poblano Chile Relleno Casserole Recipe
This Poblano Chile Relleno Casserole takes the classic Mexican chile relleno to a convenient and delicious casserole form. Roasted poblano peppers are layered with savory Mexican chorizo, creamy Monterey Jack cheese, and a fluffy baked egg batter, producing a flavorful, hearty dish perfect for breakfast, brunch, or dinner. The smoky roasted peppers combined with the spicy chorizo and melty cheese create a delightful balance of textures and tastes in every bite.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Peppers
- 8 medium poblano peppers (about 2 pounds total)
Meat
- 12 ounces to 1 pound uncooked Mexican or soy chorizo
Cheese
- 12 ounces Monterey Jack cheese (about 3 cups pre-shredded, or 4 cups if shredding yourself)
Egg Mixture
- 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
Other
- Cooking spray
- 1 tablespoon vegetable oil (optional, if chorizo pan is dry)
- Hot sauce or blended tomato salsa, for serving (optional)
Instructions
- Roast Poblanos: Preheat your oven’s broiler to high and position a rack in the upper third. Line a rimmed baking sheet with aluminum foil. Trim and halve the poblano peppers lengthwise, removing cores, ribs, and seeds. Place peppers skin-side up on the baking sheet in a single layer, pressing down so they lie flat. Broil for 5 to 12 minutes until skins are almost fully blackened and blistered, rotating the pan as needed for even roasting.
- Cook Chorizo: While peppers broil, heat a large nonstick frying pan over medium heat. Remove chorizo casing and crumble chorizo into the pan. Cook 5 to 7 minutes, breaking into smaller pieces, until browned and cooked through. Add 1 tablespoon vegetable oil if the pan seems dry. Remove from heat when done.
- Steam Peppers: Transfer roasted peppers to a large heatproof bowl and cover tightly with the aluminum foil from the baking sheet. Let them steam for at least 10 minutes to soften and loosen skins.
- Prepare Oven and Pan: Lower oven temperature to 375ºF. Spray a 9×13-inch baking dish generously with cooking spray.
- Make Egg Batter: If not using pre-shredded, shred Monterey Jack cheese. In a blender, combine eggs, milk, flour, kosher salt, and baking powder. Blend on high for 45 to 60 seconds until smooth, scraping down sides once during blending.
- Peel Poblanos: Peel off and discard the skins from the steamed peppers. Use a paper towel to rub off stubborn skin bits. Some tearing is okay.
- Assemble Casserole: Pour a thin layer of the egg mixture to cover the bottom of the prepared baking dish. Arrange half of the peeled peppers in an even layer over the batter. Spoon cooked chorizo evenly over the peppers. Sprinkle half the cheese on top. Layer the remaining peppers over cheese, then pour the remaining egg mixture evenly on top. Finish with the remaining cheese sprinkled over the surface.
- Bake: Place the casserole on the upper third oven rack and bake 35 to 40 minutes until puffed, golden on the edges, and the center is set. Remove from oven and let rest 5 minutes before serving.
- Serve: Serve warm with hot sauce or blended tomato salsa if desired.
Notes
- If the chorizo is very lean, adding the optional vegetable oil helps prevent sticking and adds flavor.
- Be gentle when peeling the roasted poblanos as they can tear easily, but small tears are fine.
- The egg batter can be blended until very smooth for a lighter texture.
- Make sure to use a rimmed baking sheet when broiling to catch drippings.
- This casserole can be served for breakfast, brunch, or even a flavorful dinner.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely.
Keywords: Poblano chile relleno casserole, Mexican casserole, chorizo casserole, baked chile relleno, poblano pepper recipe
