Chiles Rellenos Casserole

This is the lazy cook’s version of chiles rellenos and it’s arguably the smarter one. Classic stuffed poblanos involve roasting, peeling, stuffing, battering, and frying individual peppers, a two-hour Saturday project. This casserole captures every flavor in a single 9×13 dish baked hands-off for an hour.

Whole canned green chilies get split and layered flat in the pan, showered with sharp cheddar, sliced green onions, and mozzarella. A six-egg, four-cup-milk custard pours over top. Everything sets during the long bake into something halfway between a Mexican strata and a quiche.

The final move is salsa mixed with more mozzarella, sprinkled over the casserole for the last 10 minutes. That cheese-and-salsa topping bakes into a bubbly, spicy crust.

This serves 10 generously, making it ideal for brunch, potluck, or Sunday dinner with leftovers all week.

Kitchen Tips

• Rinse canned chilies briefly to reduce the metallic can flavor.
• Whisk the custard until fully smooth; lumps of flour won’t disappear during baking.
• Let the casserole rest 5 minutes after the final bake so it sets and slices cleanly.
• Toothpick-check the center: it should come out clean, not wet.

Variations

• Use fresh roasted poblanos in place of canned for deeper, smokier flavor.
• Add cooked crumbled chorizo or ground beef layered with the cheese.
• Top with sliced tomatoes or chopped cilantro after baking.