Chile Relleno Casserole




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6 poblano peppers

20 oz Monterey Jack cheese (or similar melting cheese)

8 eggs, room temperature

½ tsp baking powder

⅓ cup all-purpose flour

¼ cup milk

Salt and pepper


5 Roma tomatoes

¼ white onion

1 jalapeno pepper

2 garlic cloves

1 tortilla


2 tsp chicken bouillon

½ tsp oregano

⅓ cup water


Roast poblano peppers. Put the roasted peppers in a bag to sweat. Peel the peppers and remove the seeds.

Grate cheese

Separate the yolks from eggs at room temperature. Beat the egg whites at high speed until fluffy.

In a separate bowl, add the egg yolks, baking powder, flour, milk, and salt and pepper to taste.

Pour the yolk mixture into the whites.

Mix the ingredients at medium speed.

Grease a baking pan.

Add a layer of the egg mixture and spread it evenly. Lay 3 of the poblano peppers on top. Add a layer of cheese, then add the other 3 peppers and more cheese. Pour the rest of the egg mixture on top and sprinkle with more cheese.

Bake the casserole in the oven at 350°F for 30 minutes.

While waiting, roast tomatoes, onion, jalapeno pepper, and garlic cloves.

Fry one tortilla in oil until crispy and golden.

Add the fried tortilla, roasted vegetables, chicken bouillon, oregano, and water to a blender and blend it.

In the same oil you used to fry the tortilla, fry the salsa for a few minutes. Season the salsa with salt and pepper to taste. Reduce the heat to low and simmer for 2 minutes.

After 30 minutes, take out the casserole

Serve the casserole with the salsa.




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