Are you looking for an easy flavorful dish for breakfast or brunch?
If you adore Chile Rellenos but don't like frying, here's a tasty casserole with all the same fabuloso flavors: poblano peppers, cheese all wrapped in an egg batter.
I adore Chile Rellenos and order it whenever I get the opportunity. They start with nice fat poblano chilies, stuff them with cheese, dip in egg batter and then fry.
And that's where the prospect of making them at home doesn't thrill me, since I HATE frying.
This recipe takes the same basic ingredients and turns it into a casserole. Same taste, less mess.
Okay, you don't get that delicious crispy fried coating, but you get extra cheesiness and I am okay with that.
How to Serve Chile Relleno Casserole
This would be delicious for breakfast or brunch. I made it as a quick weeknight meal.
You can double or triple it to serve a crowd and bake it in a 9X13 pan.
Serve with tortillas and your favorite toppings like salsa, sour cream and/or guacamole.
What type of peppers should you use?
Traditionally, chile rellenos are made with poblano peppers, but you can use Anaheim or Hatch peppers instead. Or mix and match.
You can even skip the step of charring fresh chiles and use canned chile peppers.
More Brunch Recipes from #OurFamilyTable
Fall Sundays are a little lazy around my house, especially following competition days. That just means it's a perfect time for a nice brunch with some of these tasty recipes:
Best Brunch Entrees
- Apple Pachadi from Magical Ingredients
- Broccoli Quiche from The Spiffy Cookie
- Chilaquiles with Fried Eggs from Jen Around the World
- Currant Scones from Art of Natural Living
- Mushroom Cheddar Baked Eggs from A Kitchen Hoor's Adventures
- Pumpkin Cinnamon Rolls from Hezzi-D's Recipe Box
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Recipe
Ingredients
- 4 large poblano or Anaheim peppers
- 4 ounce cotija cheese
- 8 Large eggs
- ยผ cup milk
- ยฝ teaspoon oregano
- ยผ teaspoon cumin
- salt and pepper to taste
- 4 ounces Monterey Jack cheese (grated)
- salsa, guacamole, sour cream, tortillas (for serving)
Instructions
- Place chiles on a broiler pan and broil until the skin begins to blacken and blister. Place in a small bowl and cover for about 5 minutes. Reduce oven to 375ยฐ.
- While chiles are steaming, in a medium bowl scramble eggs, milk and spices.
- Remove stem, seeds and skin from peppers. Stuff each with 1 ounce of Cotija cheese and place in a pie plate.
- Pour egg mixture over the peppers, top with cheese.
- Bake at 375ยฐ until done, 15-20 minutes. Serve with salsa.
Notes
Sound fabulous? Share it!
more egg bakes
Until next time, happy eating!
~Audrey
Missy @MySh!ttyKitchen
Yum, I love Mexican flavors, especially at breakfast!
Audrey
Thanks for joining the party.
Ashley
Thanks for the party <3
Audrey
Thanks for joining the party.
Marilyn Lesniak
Thank you for the spooktakular party! I find so much inspiration here. Enjoy your week!
Christie
I actually have poblanos in the fridge I need to cook. I think this is going on the menu soon. It looks so hearty and delicious. And simple to make!