Roasted Poblano Chile Relleno Casserole with Tomato Sauce
A hearty Mexican-inspired casserole that transforms the classic chile relleno into a shareable dish perfect for family dinners or potluck gatherings. Fire-roasted poblano peppers are layered with a smoky tomato-oregano sauce and melted cheddar cheese, then topped with beaten eggs that set into a custard-like layer during baking. The charred poblanos provide mild heat and deep flavor, while the homemade sauce adds richness with garlic, cumin, and ancho powder. This version simplifies the traditional preparation by eliminating individual battering and frying, making it accessible for weeknight cooking while maintaining authentic flavors.
Ingredients
- 10 poblano peppers
- 1 tablespoon olive oil
- 1 jalapeno pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 pound fresh tomatoes, choppedfresh tomatoes1:1vegetarian
good alternative when fresh not available
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ancho powder
- ½ teaspoon cumin
- salt and pepper, to taste
- 4 large eggs
- 2 cups shredded cheddar cheese
- spicy chili flakes, for garnish(optional)
- fresh herbs, for garnish(optional)
Instructions
- 1
Set oven to broil
- 2
Slice poblano peppers in half lengthwise and place on lightly oiled baking sheet, skin sides up
- 3
Broil poblanos about 10 minutes until skins char and blacken
- 4
Remove, cool slightly, then peel off skins and discard along with seeds and stems
- 5
Slice poblanos into strips and set aside
- 6
Heat oven proof skillet to medium heat and add olive oil
- 7
Add onion and jalapeno and cook about 5 minutes to soften
- 8
Add garlic and cook another minute
- 9
Add tomatoes, oregano, paprika, ancho powder, cumin and salt and pepper
- 10
Break apart tomatoes and stir
- 11
Cook for 10 minutes on medium-low until tomatoes soften and mixture becomes saucy
- 12
Scoop sauce into glass bowl
- 13
Heat oven to 350 degrees F
- 14
Spoon half of sauce into bottom of skillet
- 15
Layer in half of roasted poblano strips and half of shredded cheese
- 16
Add remaining sauce, then remaining poblano peppers, then most of remaining cheese
- 17
Beat eggs with remaining cheese and pour mixture over top of casserole
- 18
Bake for 25 minutes until egg sets and cheese melts
- 19
Remove and garnish with chili flakes and fresh herbs
Tips
Char poblanos until skins blacken and puff for easier peeling and deeper flavor
Let tomato sauce simmer longer for thicker consistency if desired
Use combination of cheeses like Monterey Jack or pepper jack for varied flavor
Good to Know
refrigerate up to 3 days covered
assemble day before, refrigerate, bake when ready
hot from oven, pairs well with rice and beans
Common Mistakes
peel poblanos while hot to avoid tough skins
cook tomato sauce until thickened to prevent watery casserole
beat eggs thoroughly with cheese for even custard layer
Substitutions
FAQ
Can I use other peppers instead of poblanos?
Yes, Anaheim or New Mexico chiles work well. Avoid bell peppers as they lack the distinctive flavor and mild heat that poblanos provide.
What if I can't find Mexican oregano?
Regular oregano works but use half the amount. Mexican oregano has a more citrusy, less minty flavor that complements the chiles better.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat individual portions in microwave or warm whole casserole in 300F oven until heated through.