Chile Relleno Casserole (Printer-Friendly)

Hearty chile relleno casserole with poblanos, cheese, and eggs. Perfect for breakfast or dinner.

# What You’ll Need to Cook:

→ Produce

01 - 4 poblano peppers, roasted and peeled
02 - 2 jalapeño peppers, chopped
03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 2 cups chopped tomatoes or canned diced tomatoes
06 - Fresh chopped herbs, for garnish

→ Pantry

07 - 2 tablespoons olive oil
08 - 1 teaspoon Mexican oregano
09 - 1 teaspoon paprika
10 - 1 teaspoon ancho chili powder
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper to taste
13 - Spicy chili flakes, for garnish

→ Dairy

14 - 2 cups shredded cheddar cheese or Monterey Jack

→ Refrigerated

15 - 6 large eggs, beaten

# Steps to Prepare:

01 - Roast poblano and jalapeño peppers using your preferred method until skin blisters, then peel and slice into strips.
02 - Heat olive oil in a large pan over medium heat. Add jalapeños, onion, and garlic; cook until softened.
03 - Stir in tomatoes, oregano, paprika, chili powder, cumin, salt, and pepper. Cook for 10 minutes until saucy.
04 - In a baking dish, layer tomato mixture, roasted peppers, and half of the cheese. Repeat layers once.
05 - Pour beaten eggs over the layered dish. Tilt gently to distribute. Bake at 375°F (190°C) for 25–30 minutes.
06 - Garnish with chili flakes and herbs. Serve warm with tortillas and hot sauce if desired.

# Extra Cooking Tips:

01 - Substitute Hatch or Anaheim peppers if poblanos are unavailable.
02 - Add cooked chorizo, shredded chicken, or beans for a heartier dish.
03 - Leftovers store well in the fridge for up to 5 days and reheat easily.
04 - Use enchilada or ranchero sauce as a shortcut base.

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