Chile Rellenos can be one of those more intimidating Mexican dishes to prepare because you want the egg batter to be light and fluffy. In this Chile Relleno Casserole recipe, you eliminate the stress and worries and simply enjoy the flavors.
What are the flavors of the Chile Relleno Casserole?
You’ll taste the heat of the roasted poblano peppers and enjoy the texture of the melting Oaxacan and Monterey Jack cheeses. The egg mixture is fluffy. Yet, for me, I am a huge fan of the spicy tomato salsa spooned over the casserole mixture when served. You can watch our video on YouTube on how to make the dish.
If you’re looking to make the traditional Chile Relleno, check out our recipe here.
- FOR THE TOMATO SALSA
- 2 tablespoons vegetable oil
- 1 (14 oz) can diced tomatoes
- 1 cup water
- 2 Jalapeños
- 1 medium onion, quartered
- 4 cloves garlic, chopped
- 1 teaspoon Mexican dried oregano
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- FOR THE CASSEROLE
- 10 Poblano peppers, charred, skin, and seeds removed
- 2 cups shredded Monterey Jack Cheese
- 6 large eggs, scrambled
- ¼ cup half n half or heavy whipping cream
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
Spicy Tomato Salsa
- Add all the tomato salsa ingredients in a blender and puree.
- In a large frying pan, add the oil over medium-high heat
- Add the salsa to the frying pan and bring to a boil. Turn off the flame and set aside, covered.
- Grease a 9x9" deep baking dish with cooking spray
- Preheat oven to 375 degrees
- Spoon some of the spicy tomato sauce on the bottom of the baking dish
- Fill each poblano pepper with Oaxacan cheese
- Put a layer of the stuffed peppers in the baking dish
- Pour the scrambled egg mixture into the baking dish
- Add shredded Monterey Jack Cheese on top of the egg mixture
Bake for 25 minutes until the cheese is bubbling on top