Chile Rellenos Casserole Recipe

Chile Rellenos Casserole Recipe | DIY Joy Projects and Crafts Ideas

Image by Cooking Con Claudia via Youtube


This recipe by Cooking Con Claudia is definitely the best chile rellenos I have ever made at home. It’s fast to make and healthy, as it’s not fried. The flavors are amazing – perfect for breakfast. Make sure to try this at home if you love Mexican dishes!


  • 7 peppers poblanos, hatch or Anaheim
  • 6 eggs at room temperature
  • 1/2 teaspoon of black pepper
  • 3/4 to 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/3 cup of all-purpose flour
  • 1/4 cup of milk or heavy cream
  • 1/4 onion, 2 roma tomatoes, and 1 jalapeno or serrano, chopped and mixed together
  • shredded queso Oaxaca or any melting cheese

For the salsa:

  • 4 Roma tomatoes
  • chile serranos or jalapenos
  • chile de arbol
  • 1/8 0ni0n
  • 1 garlic clove
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of black pepper
  • salt


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Step 1:

Roast the peppers and then transfer them to a plastic bag. Allow it to sweat for at least 10 minutes. After 10 minutes, peel and remove the stem and seeds.

Step 2:

Preheat the oven to 350 degrees F.

Step 3:

Separate the egg whites and yolks in two separate bowls, with the egg whites in a bigger one.

Step 4:

Add a teaspoon of black pepper and some salt to the egg whites, and beat until fluffy.

Step 5:

Add the egg yolks, baking powder, all-purpose flour, and milk. Mix at low speed until well combined.

Step 6:

Grease your baking dish, then add a little bit of the batter and spread it evenly.

Step 7:

Fill the pepper with cheese and chopped vegetables and place on top of the batter. Repeat 2 more times. After that, lay the remaining peppers. Spread the remaining batter on top. Cover with the rest of the cheese and chopped vegetables.

Chile Rellenos Casserole Recipe Ingredients
Image by Cooking Con Claudia via Youtube

Step 8:

Bake it between 40 to 45 minutes at 350 degrees F.

Step 9:

While it’s baking, make the salsa. In a pot, add Roma tomatoes, onion, chile serranos, and chile de arbol. Cover with water and set it on high heat. Bring it to a boil, then transfer to a blender. Add garlic cloves, salt, black pepper, oregano, and 1/4 cup of water. Blend until smooth.

Step 10:

Add a little bit of oil into a saucepan over heat. Add the salsa and bring it to a simmer. Taste and adjust seasonings if needed. Allow it to simmer for five more minutes.

Chile Rellenos Casserole Recipe Instructions
Image by Cooking Con Claudia via Youtube

Step 11:

Once done baking, remove the casserole from the oven and allow it to sit for 20 to 25 minutes.

Step 12:

Slice, place on a plate, and top it with the salsa. Serve and enjoy!


Chile Rellenos Casserole Recipe

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