Chile Relleno Casserole

⏲ ~63 min total · prep 13 · cook 50 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 6 poblano chiles
• 8 oz Monterey Jack cheese, shredded (about 2 cups)
• 4 oz sharp cheddar, shredded (about 1 cup)
• 5 large eggs, separated
• 1/2 cup heavy cream
• 3/4 tsp salt, divided
• 2 scallions, thinly sliced
• 2 tbsp chopped cilantro
• 1 tbsp butter, for the dish

Instructions

1. Position a rack 5 inches from the broiler and broil the poblanos on a foil-lined sheet, turning every 4-5 minutes, until the skins are blistered and blackened in spots, 10-12 minutes total.
2. Lock the hot chiles in a covered bowl for 10 minutes to steam loose, then peel off the skins, slit each one lengthwise, and rinse out the seed cluster under a slow tap; tear into wide flat strips.
3. Heat the oven to 375°F and butter an 8x8-inch ceramic dish. Layer half the poblanos, then half the Jack; repeat both, ending with cheese.
4. Whisk the egg yolks with the cream and 1/2 tsp of the salt until smooth.
5. Beat the whites with the remaining 1/4 tsp salt to soft peaks, then fold them into the yolk mixture in two additions — no white streaks should survive.
6. Pour the puffed batter over the chiles and bake at 375°F for 32-36 minutes, until the top is deep golden, the center barely trembles, and the casserole has risen noticeably.
7. Rest 10 minutes (it settles as it cools), then scatter the scallions and cilantro over and cut into squares.

Why this recipe works

• Broiler charring Blistering the poblanos 5 inches under the broiler, turning every 4 to 5 minutes, loosens the skins so they peel away clean.
• Separated eggs Folding beaten whites into the yolk-and-cream base gives the batter lift, which is why the casserole rises and the top turns deep golden.
• Two cheeses, two jobs Monterey Jack melts smooth through the layers while the sharp cheddar on top browns. The recipe ends with cheese so the surface blisters.

Tips for making this recipe well

Steam before peeling

Lock the hot chiles in a covered bowl for 10 minutes and the skins slip off far more easily. Peel, slit, and rinse the seed cluster under a slow tap before tearing into wide strips.

Fold in two additions

Add the beaten whites to the yolk mixture in two parts and fold until no white streaks survive. Deflating the batter here costs you the rise.

Read the wobble

At 32 to 36 minutes the top should be deep golden and the center should barely tremble. A loose, liquid wobble means it needs more time.

Let it settle

Ten minutes of rest lets the puff settle back into sliceable squares. Cut it straight from the oven and the squares slump.

Butter the dish well

A full tablespoon of butter over every corner of the ceramic dish keeps the egg batter from welding itself to the sides.

Serving suggestions

Sunday meal prep is where this earns its keep. Cut into squares, it packs for lunches at 5.1 net carbs a piece. A spoonful of sour cream on the side suits the poblano heat, and the scallions and cilantro go on after baking so they stay bright. Serve it warm rather than piping hot; the layers hold together better once the rest is done.

Storage and meal prep

Covered in the fridge, the casserole keeps 3 to 4 days and reheats in a low oven or a covered skillet without losing its shape. It also freezes for 2 to 3 months; cut it into squares first and wrap each one, so weeknight portions thaw overnight and warm through on their own. The chile heat mellows slightly by the second day, which some people prefer. Reheat gently so the eggs stay tender rather than rubbery.

Variations worth trying

• Pepper jack layer Trade the sharp cheddar for pepper jack if you want more heat baked in.
• Milder chiles Anaheim peppers char and peel the same way and bring far less heat for sensitive eaters.
• Add cooked chorizo A layer of crumbled cooked chorizo between the chiles and cheese turns this into a main-dish casserole.
• Half recipe Bake it in a smaller dish with half of everything and start checking 8 to 10 minutes early.

Frequently asked questions

Can I use canned green chiles instead?

The recipe is built around whole roasted poblanos, which give you charred, peeled strips and a much better texture. Canned chiles skip the char and turn soft in the bake. It works, but it is a different dish.

Why separate the eggs?

Beaten whites folded into the yolk-and-cream mixture create a puffed batter, closer to a souffle than a custard. That is what makes the casserole rise and turn golden on top.

How do I peel poblanos without tearing them?

Steam them in a covered bowl for 10 minutes first; the skins loosen and slide. Small tears are fine since the chiles get torn into wide strips anyway.

Can I assemble it the night before?

You can char, peel, and layer everything ahead, but fold and pour the egg batter right before baking. Whites that sit deflated will not give you the rise.

How spicy is this?

Poblanos run mild, so the dish is gentle as written. The heat lives mostly in the membranes and seeds, which the recipe rinses out.

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