Can I use canned green chiles instead of fresh poblanos?

While the flavor profile will be different, you can substitute canned whole green chiles in a pinch. Drain them well and pat dry before layering. The texture and depth of flavor won't match fresh roasted poblanos, but you'll still get a delicious casserole with less work.

Is this casserole spicy?

Poblanos are generally mild to medium heat peppers, making this casserole suitable for most palates. The cheese and egg mixture also helps temper the heat. For a milder version, make sure to remove all seeds and membranes from the peppers, as that's where most of the heat resides.

Can I prepare this the night before?

Absolutely! You can roast and peel the peppers and prepare the egg mixture separately, storing both in the refrigerator overnight. Assemble and bake in the morning. Alternatively, assemble the entire casserole, cover tightly, and refrigerate overnight, adding about 10 minutes to the baking time.

What can I substitute for evaporated milk?

If you don't have evaporated milk, you can substitute with half-and-half or a combination of whole milk and heavy cream (in equal parts). For a dairy-free version, full-fat coconut milk works surprisingly well in this application.

Chili Relleno Casserole Recipe

Description

Chili Relleno Casserole is a delicious, family-friendly dish made with layers of roasted poblano peppers, gooey cheddar and Monterey Jack cheeses, and a fluffy, flavorful egg mixture. Perfect for breakfast, brunch, or a satisfying meatless main course, this casserole delivers all the classic flavor of chili rellenos in an easy, make-ahead format.

Ingredients

Units Scale

Pepper Layer

6 poblano peppers
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded

Egg Mixture

8 large eggs
1 cup evaporated milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

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Instructions

Prepare the Oven & Dish: Preheat your oven to 180°C/350°F. Grease a 9×13-inch baking dish with oil or nonstick spray to prevent sticking.
Roast the Peppers: Place the poblano peppers on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast in the oven until the skins are charred and blistered, turning occasionally for even roasting (about 15-20 minutes).
Steam & Peel the Peppers: Once charred, remove the peppers from the oven and transfer them to a plastic bag or a covered bowl to steam for a few minutes. This loosens the skins. Peel off the charred skin and remove seeds from each pepper. Set aside.
Assemble the Casserole: Arrange half of the roasted poblano peppers in the bottom of the prepared baking dish. Sprinkle half of the shredded cheddar and half of the Monterey Jack cheese over the peppers. Repeat the layers with the remaining peppers and cheeses.
Make the Egg Mixture: In a bowl, whisk together the eggs, evaporated milk, all-purpose flour, baking powder, salt, pepper, paprika, and garlic powder until smooth and well combined.
Combine & Bake: Pour the egg mixture evenly over the layered peppers and cheese in the dish. Bake in the preheated oven for 30-35 minutes, or until the casserole is set and lightly browned on top.
Cool & Serve: Remove from oven and let cool slightly before slicing and serving. Enjoy warm for best flavor and texture.

Notes

To store: Cover the dish with foil or transfer leftovers to an airtight container. Refrigerate for 4-5 days.
To freeze: Cool casserole completely, then store in a freezer-safe container for up to 6 months.
To reheat: Warm leftovers in the oven or microwave for 40-50 seconds until heated through.
For extra flavor: Try adding a mild salsa, chopped green onions, or a sprinkle of fresh cilantro on top before serving.
Make it spicier: Add a dash of hot sauce or more pepper to your taste.

Nutrition

Serving Size: 1/8th of casserole
Calories: 270
Sugar: 3g
Sodium: 470mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 16g
Cholesterol: 235mg