Chile Relleno Casserole

5 from 1 vote

Smoky roasted poblano peppers, savory ground beef, cheese, and a fluffy egg topping come together in this easy Chile Relleno Casserole. It’s cozy, satisfying, and perfect for brunch or any time of day.

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast

Cuisine: Mexican

Servings:

Calories: 260kcal

Author: Valerie Brunmeier

Ingredients

6 to 8 large poblano peppers about 1 ¾ pounds total weight
1 pound 90% lean ground beef
¾ cup diced yellow onion
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes to to taste, optional
5 large eggs
1 ½ cups whole milk
⅓ cup all-purpose flour
1 teaspoon baking powder
1 ½ cups shredded cheddar cheese divided
1 ½ cups shredded Monterey Jack cheese divided
Cilantro leaves optional garnish

Optional for Serving

Sour cream and salsa or hot sauce

Instructions

Roast the Poblano Peppers

Set an oven rack in the upper third of the oven (about 6-inches from the heat) and set the oven on BROIL. Line a large rimmed baking sheet with aluminum foil.
Place the peppers on the prepared baking sheet and broil until the skins blister and blacken, about 5 minutes. Flip and continue to broil, an additional 5 to 6 minutes, until all sides are blistered and blackened. Using kitchen tongs, transfer the peppers to a large bowl and cover with plastic wrap or aluminum foil. Let them rest, covered, for 15 minutes. Then, use your hands to peel off and discard the charred skins. Remove the stems and gently break them in half to expose the seeds. Remove and discard the seeds from each half and set the halved poblanos aside.

Make the Filling

Preheat oven to 350 degrees F with a rack set in the center position.
Meanwhile, in a large skillet, cook the ground beef with the onion over MEDIUM heat, breaking the beef up with a spoon until it’s crumbled and no longer pink. Drain off the excess grease and return the skillet to the heat. Stir in the garlic, cumin, salt, pepper, and red pepper flakes, if using. Cook, stirring, for about 1 minute. Remove the skillet from the heat and set it aside.
In a large bowl, whisk the eggs with the milk. Add the flour and baking powder and whisk vigorously until mostly smooth. Set aside.

Assemble the Casserole

Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Place half of the peppers in a single layer across the bottom of the dish (it’s fine if they overlap a bit).
Top with half of the meat mixture then layer with ¾ cup cheddar cheese and ¾ cup Monterey Jack cheese.
Spoon the remaining meat mixture over the top and place the remaining peppers over the meat in a single layer. Sprinkle the remaining cheese on top.
Slowly pour the egg mixture evenly over the ingredients.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 14 to 16 minutes or until puffed and golden brown around the edges. Remove from the oven and allow it to rest for 5 minutes. Garnish with cilantro, if desired. Slice and serve with sour cream, salsa, and/or hot sauce on the side

Notes

To Substitute Canned Chiles

You can find canned fire-roasted whole green chiles from brands like Ortega and Hatch in the Mexican foods section of most grocery stores. You'll need 4 to 5 (7-ounce) cans to have enough for the two layers. Just pat them dry with paper towels and pull them apart so they’ll lay flat in your baking dish.

Make-Ahead Tips

Roast the poblanos in advance and store them in an airtight container in the fridge until you're ready to assemble the casserole. Or, assemble the entire casserole up to a day in advance, cover it tightly with foil, and refrigerate it until you're ready to bake. Be sure to let it rest at room temperature for 30 to 45 minutes to take the chill off before baking or adjust the cooking time as needed.

Storage

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual servings briefly in the microwave, just until warmed through.

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