Chile Rellenos Casserole

Beth Renzetti


I had poblano peppers. I had no desire to stand over the stove frying them individually. So, I went rummaging for recipes, found a few then made this. This is delicious. I wish I had doubled it. Feel free to sub black beans for the corn.

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15 Min
45 Min


8 medium
fresh poblano peppers
8 oz
tomato sauce
16 oz
extra sharp white cheddar, monterey jack or pepperjack cheese, shredded
3 c
corn kernels (fresh or frozen)
8 large
1 Tbsp
1 Tbsp
baking powder
1/4 c
flour (can use gluten free flour)


1Put peppers on a baking sheet & broil about 15 minutes, turning occasionally until blistered all over. Remove to a bowl, cover with plastic wrap & set aside 15 minutes. Pull out stems & seeds, peel off skins, give a quick rinse & set aside on paper towels.
2Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
3Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
4Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
5Bake for about 30 minutes until set and the top is brown & bubbly.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian