Description
Chile Relleno Casserole is a comforting baked dish featuring roasted poblano peppers layered with a savory tomato sauce, melted cheese, and fluffy baked eggs. Perfect for breakfast, brunch, or dinner, it delivers bold Mexican-inspired flavor in every bite.
Ingredients
- 10 poblano peppers
- 1 tablespoon olive oil
- 1 jalapeño pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 pound fresh tomatoes, chopped (or canned)
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ancho powder (or chili powder)
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 large eggs
- 2 cups shredded cheddar cheese (or Monterey Jack / pepper jack)
- Chili flakes and fresh herbs for garnish
Instructions
- Preheat broiler. Roast poblano peppers until skins are charred and blistered.
- Place peppers in a covered bowl to steam, then peel, remove seeds, and slice.
- Heat olive oil in an oven-safe skillet. Cook onion and jalapeño for 5 minutes.
- Add garlic and cook 1 minute until fragrant.
- Add tomatoes, oregano, paprika, ancho powder, cumin, salt, and pepper. Simmer 10 minutes until saucy.
- Heat oven to 350°F (175°C).
- Layer half the sauce, half the poblanos, and half the cheese in a baking dish.
- Add remaining sauce, poblanos, and most of the remaining cheese.
- Beat eggs with remaining cheese and pour over the casserole.
- Bake for 25 minutes until eggs are set and cheese is melted.
- Garnish with chili flakes and fresh herbs before serving.
Notes
- Serve with warm tortillas for a complete meal.
- Leftovers taste great when reheated and wrapped in tortillas.
- Let casserole rest 5–10 minutes before slicing for cleaner portions.
- Add cooked chorizo or chicken for extra protein if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Main Course
- Method: Bake
- Cuisine: Mexican, American