Real Recipes From Real Home Cooks ®

chile rellenos casserole

Recipe by
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.

yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For chile rellenos casserole

  • 8 md
    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 lg
  • 1 Tbsp
  • 1 Tbsp
    baking powder
  • 1/4 c
    flour (can use gluten free flour)

How To Make chile rellenos casserole

  • 1
    Put 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.
  • 2
    Reduce heat to 375°F Spray a 9x13 pan with oil spray. Pour the tomato sauce over the bottom.
  • 3
    Fill peppers with shredded cheese. Set aside 1/2 c or so of cheese. Set in pan. Fill empty spaces with corn.
  • 4
    Whisk to combine eggs, oregano, baking powder & flour. Pour over everything. Sprinkle additional cheese over the top.
  • 5
    Bake for about 30 minutes until set and the top is brown & bubbly.

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