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Easy Make-Ahead Chiles Rellenos Casserole Recipe with Roasted Poblanos

Easy Make-Ahead Chiles Rellenos Casserole - featured image
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A comforting and easy casserole that captures the soul of traditional chiles rellenos using smoky roasted poblanos, creamy cheese, and fluffy eggs. Perfect for busy weeknights or casual gatherings and can be prepped ahead.

Ingredients

Scale
  • 4 large poblano peppers, roasted, peeled, and seeded
  • 6 large eggs, room temperature
  • 1 cup (240 ml) whole milk or 2%
  • ½ cup (65 g) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (about 100 g) queso fresco or Monterey Jack cheese, crumbled or shredded
  • 2 tablespoons olive oil or butter
  • A small handful chopped cilantro (optional)
  • ½ teaspoon ground cumin or smoked paprika (optional)

Instructions

  1. Roast the poblanos (15-20 minutes): Place the poblano peppers directly over a gas flame or under the broiler, turning every few minutes until the skins are blistered and blackened all over. Transfer them to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Peel and seed the poblanos (5-7 minutes): Once cool enough to handle, peel off the charred skin using your fingers or a paper towel. Slice open the peppers and remove seeds and membranes carefully, then roughly chop the flesh into strips or chunks.
  3. Sauté aromatics (5-7 minutes): Heat olive oil or butter in a skillet over medium heat. Add finely chopped onion and cook until translucent, about 4 minutes. Add minced garlic and optional cumin or smoked paprika, cooking for another minute until fragrant. Remove from heat and let cool slightly.
  4. Prepare the batter (5 minutes): In a large mixing bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Fold in the sautéed onions and garlic, then gently stir in the roasted poblanos and half of the cheese.
  5. Assemble the casserole (2 minutes): Lightly grease a 9×13-inch casserole dish. Pour the batter mixture into the dish and spread evenly. Sprinkle the remaining cheese on top.
  6. Bake (35-40 minutes): Preheat the oven to 350°F (175°C). Bake the casserole until it’s set and golden on top, about 35 to 40 minutes. A knife inserted in the center should come out clean, and the edges will pull away slightly from the pan.
  7. Rest and serve (5 minutes): Let the casserole cool for a few minutes before slicing. Garnish with chopped cilantro if desired.

Notes

Do not rush the roasting step to ensure smoky flavor and easy peeling. Steam poblanos under plastic wrap after roasting to loosen skins. Be gentle folding ingredients to keep batter light and fluffy. Tent with foil if top browns too quickly. Rest casserole after baking for easier slicing and better flavor. Can prepare steps 1-4 a day ahead and refrigerate before baking.

Nutrition

Keywords: chiles rellenos, casserole, roasted poblanos, make-ahead, easy dinner, Mexican casserole, vegetarian casserole

Find it online: https://dahliadishes.com/easy-make-ahead-chiles-rellenos-casserole-recipe-with-roasted-poblanos/