Description
A delicious and comforting Chile Rellenos Casserole featuring roasted poblano peppers layered with melted Oaxaca cheese and a fluffy egg batter, baked to golden perfection. Served with a smoky, homemade roasted tomato salsa, this casserole offers a satisfying twist on the classic Mexican chile rellenos dish, ideal for a hearty family meal.
Ingredients
Scale
For the Casserole
- 6 poblano peppers
- 20 oz Oaxaca cheese (or mozzarella/queso fresco), shredded
- Cooking spray (or oil for greasing the dish)
For the Egg Batter
- 6 eggs (room temperature, separated)
- ½ tsp baking powder
- ⅓ cup all-purpose flour
- ¼ cup milk
- Salt and pepper, to taste
For the Salsa
- 5 Roma tomatoes
- ¼ white onion
- 1 jalapeño pepper
- 2 garlic cloves
- 1 corn tortilla
- 2 tsp chicken bouillon
- ½ tsp oregano
- ⅓ cup water
- Salt, to taste
- 1–2 tsp oil (for frying)
Instructions
- Roast and prepare the poblanos: Roast the 6 poblano peppers over an open flame or under the broiler until their skins are blistered and charred. Place them in a plastic bag to sweat for 10 minutes to loosen the skins. Then, peel off the charred skin, slice open each pepper, and carefully remove the seeds. Set the prepared peppers aside.
- Make the egg batter: Separate the egg whites from the yolks. Beat the egg whites on high speed until fluffy and stiff peaks form, about 1–2 minutes. Gently add the egg yolks along with the baking powder, all-purpose flour, milk, salt, and pepper. Mix everything together until the batter is smooth and fully incorporated.
- Assemble the casserole: Preheat your oven to 350°F (175°C). Grease a baking dish well with cooking spray or oil. Spread a layer of the egg batter evenly on the bottom of the dish. Arrange half of the roasted poblanos (3 peppers) on top of the batter, then sprinkle a layer of shredded cheese over them. Add the remaining 3 poblano peppers and another layer of cheese. Pour the rest of the egg batter on top and finish with a final layer of cheese.
- Bake: Place the assembled casserole in the preheated oven and bake for 30 minutes or until the casserole is golden brown on top and set in the center.
- Make the salsa: Roast the Roma tomatoes, quarter white onion, jalapeño pepper, and garlic cloves until they are slightly charred. In a pan, fry the corn tortilla until golden and crispy. Blend the roasted vegetables together with the fried tortilla, chicken bouillon, oregano, water, and salt until you achieve a smooth salsa. Heat 1–2 teaspoons of oil in a pan and fry this blended salsa for 2–3 minutes, adjusting seasoning as needed.
- Serve: Slice the baked casserole into squares and serve hot with the roasted tomato salsa either on top or on the side for dipping.
Notes
- Roasting the poblanos properly is key to removing bitterness and imparting smoky flavor.
- Be sure to beat egg whites thoroughly to achieve a light, fluffy batter.
- Oaxaca cheese melts beautifully, but mozzarella or queso fresco are excellent substitutes.
- Adjust the heat level of the salsa by modifying the amount of jalapeño.
- This casserole can be prepared ahead and reheated gently in the oven before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Chile Rellenos Casserole, Poblano peppers, Mexican casserole, baked chile rellenos, Oaxaca cheese casserole, roasted pepper casserole, Mexican comfort food
