Description
This Baked Chili Rellenos Cheese recipe is a cozy, cheesy Mexican-inspired casserole packed with roasted poblano peppers, fluffy custard, and melty cheddar and Monterey Jack cheese. Perfect for brunch or dinner, it’s a no-fry version of the classic chile relleno that’s gluten-free, satisfying, and easy to reheat.
Ingredients
3 to 4 poblano peppers
1 cup Monterey Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
4 large eggs
1 cup whole milk
2 tablespoons flour or cornstarch
0.5 teaspoon salt
0.25 teaspoon black pepper
Sour cream, for serving (optional)
Chopped cilantro, for serving (optional)
Salsa or green onions, for topping (optional)
Instructions
1. Roast the poblano peppers under a broiler or over a flame until skins are blackened and blistered. Cover and steam for 10 minutes, then peel and deseed.
2. Preheat oven to 375°F. Grease a baking dish and lay the roasted peppers in a single layer.
3. Sprinkle the Monterey Jack and cheddar cheese evenly over the peppers.
4. In a mixing bowl, whisk together eggs, milk, flour or cornstarch, salt, and pepper.
5. Pour the egg mixture over the cheese and peppers in the dish.
6. Bake for 30 to 35 minutes, until puffed, golden, and set in the center.
7. Cool slightly before slicing. Serve with sour cream, salsa, or green onions.
Notes
This dish can be made ahead and reheated easily.
If you like more heat, swap in Hatch or Anaheim chiles.
You can add cooked sausage or ground beef for a meaty version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 170 mg