Roasted poblanos. Two kinds of cheese. A fluffy, golden egg batter baked to perfection.
If comfort had a flavor, this would be it. This Golden Crusted Chile Rellenos Casserole captures everything we love about classic chiles rellenos — minus the frying and fuss. It’s melty, smoky, cheesy, and wrapped in a golden, puffed egg batter that’s both savory and satisfying.
Roasted poblano peppers bring that mild heat and rich depth, while Monterey Jack and cheddar cheese melt into every layer. The whole thing bakes into a soft, cheesy, golden-topped casserole that’s ready for brunch, lunch, or your next meatless dinner night.
Whether you’re feeding guests or just craving a no-fuss flavor bomb, this dish is your go-to. Serve it with a dollop of sour cream or a scoop of salsa — and don’t be surprised when everyone asks for seconds.
💛 Why You’ll Love This Casserole
🌶 Roasted Poblanos – Brings smoky flavor without overwhelming heat
🧀 Cheesy Layers – Two cheeses, fully melted and gooey in every bite
🍳 Fluffy Egg Batter – Light and golden with a soufflé-like rise
👌 Easy Prep – No stuffing or frying — just layer and bake
🍽 Versatile Serving – Great with rice, salad, or your favorite toppings
🕒 Time & Servings
Total Time: 1 hour 10 minutes
Prep Time: 25 minutes
Bake Time: 45 minutes
Servings: 6–8 generous squares
Calories per Serving: ~310 kcal (est.)
🛒 Ingredients
6–8 large poblano peppers
1½ cups milk
5 large eggs
3 tbsp flour
2 tsp baking powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
¼ tsp black pepper
2 cups shredded Monterey Jack cheese (divided)
1 cup shredded cheddar cheese (divided)
👨🍳 Instructions
1️⃣ Roast the Peppers
Place poblanos on a baking sheet and broil for 15 minutes, turning halfway through until charred and blistered.
2️⃣ Steam & Peel
Transfer hot peppers to a sealed plastic or paper bag. Let steam for 10 minutes, then peel off the skins. Remove stems and seeds.
3️⃣ Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
4️⃣ Layer It Up
Lay half of the roasted poblanos flat in the dish. Top with ½ cup cheddar and 1 cup Monterey Jack. Repeat with remaining poblanos and cheeses.
5️⃣ Mix the Batter
In a large bowl, whisk together the milk, eggs, flour, baking powder, garlic powder, onion powder, salt, and pepper until smooth.
6️⃣ Pour & Bake
Gently pour the egg mixture over the layered poblanos and cheese.
7️⃣ Bake to Golden Perfection
Bake for 45 minutes, or until the top is puffed and golden. Let cool for 10 minutes before slicing and serving.
✨ Serving Ideas
🌿 Top with chopped cilantro and a spoonful of sour cream
🍅 Serve with warm salsa or pico de gallo on the side
🥗 Pair with a light salad or rice and beans for a full meal
🥑 Add avocado slices for a creamy, cooling contrast
💡 Tips for the Best Texture
✔ Let the casserole cool slightly before slicing — it sets as it rests
✔ For extra flavor, sprinkle a pinch of cumin or chili powder into the batter
✔ Use freshly shredded cheese for the best melt
🔄 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze in portions for up to 2 months
Reheat: Warm in oven at 325°F until heated through, or microwave individual portions
❓ FAQ
Q: Can I use canned green chiles instead?
A: You can, but freshly roasted poblanos give this dish its signature flavor and texture.
Q: Can I make this ahead?
A: Yes! Assemble it the night before, refrigerate, and bake the next day.
Q: Can I add meat?
A: Definitely — cooked ground turkey, shredded chicken, or beef all work well layered between the chiles and cheese.
📝 Final Thoughts
If you’re after something warm, cheesy, and just a little smoky, this Golden Crusted Chile Rellenos Casserole will be your new comfort food favorite. It’s got that baked-in love and just enough kick to make each bite exciting. No frying, no hassle — just layered goodness straight from the oven. 🌶🧀💛
