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Chiles Rellenos Casserole: All That Flavor, None of the Fuss

Life At The Table Chiles Rellenos Casserole. A slice of chiles rellenos casserole on a small plate sitting in front of a baking dish with fresh poblanos and a green napkin on either side.
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Roasted poblanos, homemade chorizo, creamy eggs, and melted cheese come together in this flavorful, easy Chiles Rellenos Casserole.

Ingredients

Units Scale

Casserole

  • 1 lb poblano peppers
  • 1 cup Mexican chorizo, cooked
  • 2 cups shredded cheese
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1/2 cup all-purpose flour
  • 1/2 cup small dice onion, sautéed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1-2 tablespoons green onion, sliced for garnish
  • olive oil as needed for cooking the chorizo

Instructions

  1. Preheat the oven to 375°F.
  2. Roast the poblano peppers, then peel, stem, seed, and split them so they lie flat. (Details are included in the post above.)
  3. Warm a skillet over medium heat just until warm, not hot.
  4. Add the chorizo to the skillet and begin breaking it into crumbles.
  5. Drizzle a little olive oil over the chorizo as needed to keep the lean ground pork moist as it cooks.
  6. Add the onions to the chorizo after it has cooked 2-3 minutes.
  7. Cook the chorizo until you see some browned edges or an instant-read thermometer into the meat (without touching the skillet) reaches 160°F.
  8. Grease an 8×8 baking dish.
  9. Scatter a thin layer of the chorizo and onion mixture across the bottom of the baking dish.
  10. Layer half of the roasted poblanos over the chorizo mixture.
  11. Sprinkle half of the shredded cheese over the poblanos.
  12. Repeat the layers with the remaining chorizo and onions, poblanos, and cheese.
  13. Whisk the eggs in a medium bowl until blended.
  14. Add the heavy cream, flour, baking powder, salt, cumin, smoked paprika, and red pepper flakes.
  15. Whisk until well combined; a few small lumps is fine.
  16. Pour the egg mixture evenly over the casserole.
  17. Rest the casserole for 1-2 minutes to allow the egg mixture to settle between the layers.
  18. Bake for 35-40 minutes, or until the center sets and the top turns lightly golden and puffed.
  19. Rest the casserole for 10 minutes before slicing.
  20. Garnish with green onions if desired.
  21. Serve warm with your favorite salsa, avocado, sour cream, or Mexican creama.

Notes

The prep time listed does not include making the homemade chorizo. Allow an additional 15-20 minutes to mix the ground pork with the chorizo seasonings before beginning the casserole. Or mix and cook the chorizo ahead of time for a time saver.

Find it online: https://lifeatthetable.com/chiles-rellenos-casserole/

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