When you want the flavor of classic chiles rellenos without the fuss of frying each pepper, this casserole is the way to go. It’s a layered, baked dish that keeps things simple but still hits those smoky, cheesy notes.
The Story Behind This Recipe
I’ve always loved chiles rellenos but wasn’t keen on deep frying stuffed peppers every time I wanted a comforting dinner. This casserole came about as a way to capture that same vibe with less hassle and a lot less mess. It’s great for a weeknight when you want something warm and filling but don’t want to spend ages in the kitchen. The roasted poblanos add just enough heat and smokiness without overwhelming the dish.
I usually make it on a Sunday afternoon and keep leftovers for later in the week. It reheats well in the oven or even the microwave, making it an easy option to pull out for lunch or a quick dinner. The melted cheese and tomato sauce hold everything together, and the flavors mellow and deepen overnight.
One thing I like to do is roast the peppers directly on an open flame or under the broiler to get that charred skin. Peeling off the skin isn’t tricky and really boosts the flavor. Plus, layering the casserole makes it flexible, so you can add extra veggies or swap cheeses depending on what you have on hand.
When I’ve served this to friends, it’s typically met with happy surprise—something familiar but different. It pairs nicely with a simple green salad or some black beans on the side, making for a balanced meal without extra effort.
Cuisine: Mexican
Course: Dinner
Servings: 4
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca or mozzarella cheese
- 2 cups tomato sauce (homemade or store-bought)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
- 1 cup cooked rice (optional, to add in layers)
- Sour cream or crema, for serving (optional)
Instructions
- Step 1. Preheat your broiler or prepare a grill and roast the poblano peppers until their skins are blackened all over, turning occasionally. Place peppers in a covered bowl or sealed plastic bag to steam for 10 minutes.
- Step 2. Peel the charred skin off the peppers carefully, then cut a lengthwise slit and remove seeds and membranes while keeping the peppers mostly whole.
- Step 3. Preheat oven to 375°F (190°C).
- Step 4. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
- Step 5. Add cumin, smoked paprika, salt, and pepper. Stir to combine, then pour in the tomato sauce. Let it simmer for 5 minutes while stirring occasionally.
- Step 6. In a baking dish, spread a thin layer of tomato sauce, then layer half of the peppers, stuffing each with some shredded cheese. If using rice, sprinkle half over the peppers.
- Step 7. Repeat layers with remaining sauce, peppers, cheese, and rice if using. Finish with remaining cheese on top.
- Step 8. Bake uncovered for 25-30 minutes or until bubbly and cheese is melted and golden.
- Step 9. Garnish with chopped cilantro and serve warm with a dollop of sour cream or crema if desired.
Tips for Success
- Roasting peppers over an open flame adds the best flavor but the broiler works fine.
- If fresh poblano peppers aren’t available, mild green bell peppers can substitute, though flavor will be milder.
- Make the casserole a day ahead to let flavors meld; just reheat before serving.
- Use your favorite melting cheeses or a mix for different textures.
Variations & Substitutions
- Add cooked and crumbled chorizo or ground beef between layers for a meatier casserole.
- For a vegetarian version, toss in black beans or corn in the layers.
- Use a smoky chipotle tomato sauce for extra depth and spice.
