Poblano Pepper and Cheese Baked Casserole
A Mexican-inspired casserole featuring charred poblano peppers layered with Monterey Jack cheese and topped with a savory egg custard. The poblanos are roasted until their skins blister, then peeled and nestled with melted cheese, creating a rich, slightly smoky base. A fluffy egg mixture infused with chili powder, paprika, and garlic is poured over and baked until golden and set. Serve this comforting dish for brunch, lunch, or a casual dinner. The charring process gives authentic depth without heavy cream sauces.
Ingredients
- 4 poblano peppers, wholeAnaheim peppers1:1milder heat
similar texture, less smoky
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 2 cups Monterey Jack cheese, shredded
- 4 large eggs, whole
- ½ cup milk
- ⅓ cup all-purpose flourcornstarch1:1gluten-freegluten-free
3
- ½ teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat oven to 425F.
- 2
Coat poblano peppers with olive oil, salt, and pepper. Arrange on a baking sheet and roast until skin blisters and chars, about 20-25 minutes.
- 3
Transfer peppers to a bowl, cover tightly, and steam for 15 minutes until cool enough to handle.
- 4
Peel away charred skin, remove stem and seeds from each pepper.
- 5
Reduce oven to 350F. Spray a 9 inch baking dish with oil.
- 6
Layer half the peppers in the dish, cover with half the cheese. Repeat layers.
- 7
Whisk eggs, milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and pepper in a bowl until smooth.
- 8
Pour egg mixture evenly over peppers and cheese.
- 9
Bake at 350F until edges are golden brown and center is set, about 30 minutes.
- 10
Cool for 5-10 minutes before serving.
Tips
Steaming the peppers in a covered bowl loosens the skin significantly, making peeling easier and less labor-intensive than trying to peel them immediately.
Do not skip the oven temperature reduction to 350F after roasting. The higher heat chars peppers; the lower heat ensures the egg custard sets gently without browning too quickly.
Let the casserole rest before serving so the custard firms up and portions hold their shape cleanly.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently at 325F for 15-20 minutes covered with foil to prevent drying.
Assemble the casserole (peppers, cheese, and poured custard) up to 8 hours ahead. Cover and refrigerate. Bake from cold, adding 5-10 minutes to cooking time.
Serve warm, garnished with chopped cilantro, sour cream, diced green onions, or salsa verde. Pairs well with black beans and Mexican rice.
Common Mistakes
Do not skip steaming the peppers to avoid tough, difficult-to-peel skin.
Do not forget to reduce oven temperature to 350F to avoid burnt custard edges with a raw center.
Do not overbake; remove when edges are golden and center is just set to avoid a rubbery, dried-out custard.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar texture, less smoky
FAQ
Can I make this ahead of time?
Yes. Assemble the casserole completely, cover, and refrigerate for up to 8 hours. Bake from cold, adding 5-10 minutes to the baking time. You can also freeze unbaked casserole for up to 1 month; thaw overnight and bake as directed.
What if I cannot find poblano peppers?
Anaheim peppers work well as a substitute with a milder, less smoky flavor. Bell peppers can replace them but lack heat and the charred depth. Roast and peel them using the same method.
How long does the casserole keep after baking?
Refrigerate covered up to 3 days. Reheat gently at 325F covered with foil for 15-20 minutes. Do not microwave, as the custard may become tough. Freeze cooled casserole for up to 2 months; thaw and reheat as above.