Chiles Rellenos Casserole with Marinara

All the flavors of traditional chiles rellenos without the deep frying. Green chiles stuffed with strips of Monterey Jack cheese get arranged in a baking dish and blanketed with a thick, puffy egg batter that rises like a souffle in the oven. Sharp cheddar on top melts into a golden crust, and heated marinara sauce on the side brings acidity and color.

Beating the eggs until thick and foamy before adding the milk, flour, and baking powder is what gives this casserole its signature puffiness. That trapped air expands in the oven, lifting the batter around the stuffed chiles so the finished dish is light and airy rather than dense and eggy.

The marinara sauce is an unexpected pairing with Mexican-inspired chiles rellenos, but it works. The tomato-herb base of marinara complements the mild green chiles and melty cheese just as well as a traditional red chile sauce would.

Pro Tips

• Seed the chiles thoroughly. Leftover seeds add unpredictable heat that can overpower the mild flavors. Scrape them clean with a spoon.
• Cut the Jack cheese into strips, not cubes. Strips lay flat inside the chiles and melt more evenly. Cubes create air pockets.
• Make sure the batter covers all the chiles completely. Any exposed chile will dry out during baking while the covered portions stay moist.
• Bake until the center is set and doesn’t jiggle. An underdone center means a runny, custard-like mess when you cut into it.

Variations

• Use roasted poblano peppers instead of canned green chiles for a smokier, more authentic flavor.
• Swap marinara for enchilada sauce for a fully Mexican-style presentation.
• Add cooked chorizo to the batter for a heartier, meatier version.