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Decadent Crustless Chile Rellenos Casserole: A Fluffy, Cheesy Mexican Classic Made Easy

Ayoub Ayoubon

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The Ultimate Chile Rellenos Casserole Checklist

For the Roasted Pepper Foundation:

  • 6 to 8 large fresh poblano peppers (thick-skinned and glossy)

For the Gooey Cheese Layers:

  • 2 cups freshly shredded Monterey Jack cheese (divided)

  • 1 cup freshly shredded sharp Cheddar cheese (divided)

For the Fluffy Custard Batter:

  • 5 large eggs (preferably at room temperature)

  • 1 ½ cups whole milk

  • 3 tablespoons all-purpose flour (or your favorite gluten-free 1-to-1 baking blend)

  • 1 teaspoon baking powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon fine sea salt

  • ¼ teaspoon freshly cracked black pepper

Optional Garnishes for Serving:

  • Cool sour cream or Mexican crema

  • Vibrant tomato salsa or salsa verde

  • Freshly chopped cilantro leaves

Step-by-Step Preparation & Baking Instructions

1.The Roasting & Steaming Phase :Blister and peel your poblanos.

Preheat your oven’s broiler and position the rack roughly 6 inches from the heat source. Line a baking sheet with aluminum foil and lay the poblanos in a single layer. Broil for 10 to 15 minutes, turning occasionally with tongs, until the skins are completely blistered and blackened on all sides. Immediately transfer the hot peppers to a bowl, cover it tightly, and let them steam for 10 minutes. Gently peel away the skins, remove the stems, discard the seeds, and slice the peppers open.

2.The Baking Dish Assembly :Construct the cheesy, pepper layers.

Preheat your oven to 175°C (350°F) and lightly coat a 3-quart baking dish with nonstick cooking spray. Lay half of your roasted, cleaned poblano peppers flat across the bottom of the dish. Sprinkle evenly with 1 cup of Monterey Jack and ½ cup of Cheddar cheese. Lay the remaining half of the peppers on top, and cover them with the final layer of both cheeses.

3.The Custard Pour & Bake Sequence :Whisk, pour, and bake to a golden puff.

In a medium mixing bowl, vigorously whisk together the eggs, whole milk, flour, baking powder, garlic powder, onion powder, salt, and black pepper until completely smooth and lump-free. Pour this batter evenly over the layered peppers and cheese. Place the dish f-l-ferran (in the oven) and bake for 45 minutes, or until the top is puffed up, deep golden-brown, and the center is set. Let it rest for 5 to 10 minutes before slicing.

 

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