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Pioneer Woman Chile Relleno Casserole

Pioneer Woman Chile Relleno Casserole - recipe card
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This deconstructed chile relleno casserole delivers all the rich, creamy, and mildly spicy flavors of the classic Mexican dish without the hassle of stuffing and battering each pepper. Layers of roasted poblano peppers, melted cheese, and a fluffy egg-based batter bake into a golden, puffed casserole that is both comforting and elegant.

Ingredients

Scale
  • 4 large poblano peppers
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 4 large eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup whole milk
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons unsalted butter, melted
  • For serving (optional): 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 1 diced avocado

Instructions

  1. Preheat the oven to 400°F (204°C). Position the top rack about 6 inches from the broiler element. Roast the 4 large poblano peppers directly on the oven rack for 15-20 minutes, turning once with tongs halfway through, until the skins are blackened and blistered on all sides. This step chars the skins, making them easy to remove and adding a smoky depth to the peppers.
  2. Immediately transfer the charred peppers to a medium bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. This loosens the skin so it slips off easily. After steaming, use your fingers to peel off the blackened skin, then gently open each pepper and remove the stem and seeds. Rinse briefly under cool water if needed, but avoid over-wetting. Pat the peppers dry with paper towels and cut into 1-inch-wide strips.
  3. In a 9×9-inch baking dish (or similar 2-quart casserole dish), spread 1/2 cup of the Monterey Jack cheese and 1/4 cup of the cheddar cheese evenly across the bottom. Layer the poblano strips on top of the cheese, distributing them evenly. The cheese layer underneath helps bind the peppers and prevents them from sticking.
  4. In a large bowl, whisk together the 4 room-temperature eggs, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously until smooth and slightly frothy, about 1 minute. The baking powder helps the batter puff during baking, creating the signature chile relleno texture.
  5. Add the 1/2 cup whole milk, 1/2 cup full-fat Greek yogurt, and 2 tablespoons melted unsalted butter to the egg mixture. Whisk until fully incorporated and the batter is smooth and slightly thick. The yogurt and butter add richness and moisture, mimicking the classic fried batter without deep frying.
  6. Pour the batter evenly over the peppers and cheese in the dish. Gently tilt the dish to ensure the batter flows into all the crevices. Top the casserole with the remaining 1 1/2 cups Monterey Jack cheese and 3/4 cup cheddar cheese, spreading evenly. The double cheese layer creates a golden, bubbly crust.
  7. Place the baking dish on the center rack of the oven and bake at 400°F (204°C) for 25-28 minutes. The casserole is done when the top is puffed, golden brown, and the center is just set — it should jiggle slightly but not be liquid. A knife inserted near the center should come out clean or with just a few moist crumbs.
  8. Remove the casserole from the oven and let it rest on a wire rack for 5 minutes. This resting period allows the structure to settle and makes slicing easier. The top will deflate slightly, which is normal. Serve warm, with optional sour cream, fresh cilantro, and diced avocado on the side.
  9. For best results, use room-temperature eggs to ensure a smooth batter. If using cold eggs, allow them to sit in warm water for 5 minutes before cracking. Avoid over-mixing the batter, as this can deflate the air and result in a dense casserole.

Notes

Storage: Cover any leftover casserole tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Freezing: Not recommended, as the texture of the egg and yogurt batter becomes watery upon thawing. Reheating: Place individual portions on a baking sheet and warm in a 350°F (177°C) oven for 10-12 minutes, or until heated through. Microwave on medium power in 30-second bursts, but note that the top will not stay crisp. For a crispy top, reheat in a toaster oven at 350°F for 8-10 minutes.

Nutrition

Keywords: chile relleno casserole, poblano pepper casserole, Mexican casserole, cheesy roasted poblano bake, egg casserole, easy chile relleno, baked chile relleno, weeknight dinner, gluten-free casserole option

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chile-relleno-casserole-recipe/