Can I use a different pepper instead of poblanos?

Poblanos are traditional for their mild heat and large size, but Anaheim or pasilla peppers work as substitutes. Avoid very thin peppers like jalapeños, which tear easily when roasted and peeled.

How do I roast and peel the poblano peppers?

Roast whole poblanos directly over a gas flame or under a broiler until charred all over, then place in a covered bowl for 5–10 minutes to steam. The skin will slip off easily. Remove seeds and stems carefully to keep the pepper intact.

Can I make this casserole ahead of time?

Yes. Assemble the casserole (without baking) up to 24 hours ahead and refrigerate covered. Add 5–10 minutes to the bake time if baking cold.

What's the difference between this and traditional chile rellenos?

Traditional chile rellenos are individually stuffed, breaded, and fried. This casserole version layers peppers and is baked with an egg custard, making it easier for serving large groups.

How spicy is the salsa?

The salsa includes serrano and chiles de arbol, making it moderately spicy. Reduce or remove the serrano peppers for milder heat, or add extra for more kick.

Chile Relleno Casserole with Homemade Salsa

Name: Chile Relleno Casserole with Homemade Salsa
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 poblano peppers; 4 roma tomatoes; 1/4 white onion; 3 serrano peppers; 4 chiles de arbol; 2 cups water, for boiling; 2 cloves garlic; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup water, for blending; 1 tbsp oil; 6 large eggs; 1/4 cup milk; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp baking powder; 1/3 cup all-purpose flour; cooking spray; 16 oz shredded Monterey Jack cheese

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Chile Relleno Casserole with Homemade Salsa | CookOS

Ingredients

6 poblano peppers
4 roma tomatoes
1/4 white onion
3 serrano peppers
4 chiles de arbol
2 cups water, for boiling
2 cloves garlic
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 cup water, for blending
1 tbsp oil
6 large eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp black pepper
1 tsp baking powder
1/3 cup all-purpose flour
cooking spray
16 oz shredded Monterey Jack cheese

20 Ingredients

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Instructions

1
Place poblano peppers on a comal or skillet over high heat. Roast on all sides until the skin is blistered and charred.
2
Transfer the roasted peppers to a plastic bag, seal it, and let them sweat for about 15-20 minutes to make them easier to peel.
3
While the peppers sweat, make the salsa. Add roma tomatoes, onion, serrano peppers, and chiles de arbol to a saucepan.
4
Cover the vegetables with water, place over high heat, and bring to a boil. Cook until the tomatoes are soft.
5
Transfer the boiled vegetables to a blender. Add garlic cloves, oregano, salt, black pepper, and 1/4 cup of water.
6
Blend the salsa ingredients until completely smooth.
7
Heat a little oil in the same saucepan over medium heat. Carefully pour in the blended salsa.
8
Bring the salsa to a simmer. Taste and adjust for salt if needed. Reduce heat to medium-low and let it simmer for about 5 minutes, then set aside.
9
Remove the peppers from the bag. Peel off the charred skin, then remove the stems and seeds. Open them up so they lay flat.
10
Separate the egg whites and egg yolks from 6 eggs into two separate bowls.
11
Using a hand mixer, beat the egg whites for 3-5 minutes until they are fluffy and form stiff peaks.
12
To the bowl with the egg yolks, add milk, salt, black pepper, baking powder, and all-purpose flour. Mix with the hand mixer until well combined.
13
Gently fold the whipped egg whites into the egg yolk mixture until just combined. Be careful not to overmix.
14
Preheat your oven to 350°F (175°C). Lightly grease a baking dish with cooking spray.
15
Pour half of the egg batter into the bottom of the prepared baking dish and spread it evenly.
16
Arrange a layer of the roasted and peeled poblano peppers over the batter. Top with half of the shredded cheese.
17
Add another layer of poblano peppers, then pour the remaining egg batter over the top and spread evenly.
18
Top with the rest of the shredded cheese.
19
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the egg is set.
20
Let the casserole rest for about 20 minutes before serving.
21
Serve a slice of the casserole over a pool of the prepared salsa and enjoy.