This Chile Relleno Bake has everything you love about chile rellenos, but it's so much easier to make. So, if you haven't quite mastered making rellenos, or if you just don't have the time, this recipe is for you. It simplifies the process because it's in casserole form.

Normally, when I make chile rellenos, I use Hatch green chile (which you can absolutely use for this recipe & I highly recommend it). But for the purposes of this video, I used poblano chiles because they're easier to find year round.

Chile Relleno Bake

6-8 poblano chiles (roasted, peeled, stems & seeds removed)
*cooked chorizo or ground beef optional
1 lb. melting cheese of your choice, shredded (I used Oaxaca & Monterey Jack)
approx. 1/4 cup diced onion
6 large eggs
1 tsp. salt
1 cup whole milk
1/2 cup all purpose flour

Preheat oven to 350º & grease a baking dish with non-stick cooking spray. (I used a 9x13" baking dish, but I recommend a smaller one if using only 6 poblano chiles.)
Separate egg yolks from whites, placing whites in larger mixing bowl, and yolks in medium size mixing bowl. With electric hand mixer, beat whites until stiff peaks form.
Add salt & milk to yolks and mix to combine. Add in flour a little at a time, while whisking, until all the flour is incorporated into the yolk mixture smoothly.
Pour yolk mixture into fluffed whites, and mix with a spatula until just barely combined. (This insures batter will stay airy.)
Pour just enough batter into baking dish to coat the bottom & spread out evenly.
One by one, stuff chiles with shredded cheese, cooked chorizo/beef, & diced onion, then place in baking dish.
Cover stuffed chiles with remaining batter and spread evenly across the top making sure everything is covered.
Sprinkle with additional shredded cheese. Bake at 350º approx. 30 mins. until edges are golden brown and cheese is melted. Remove from oven and let set 8-10 minutes before cutting into it. Enjoy!


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*All music in this video used with rights from Storyblocks:
1:32 "Morning Sun"
3:41 "Relax Awhile"