Quick Chile Relleno Casserole

So first, this was exactly the type of recipe I was looking for. I absolutely HATE, HATE, HATE to fry anything! And seeing how Relleno's are one of our most favorite Mexican foods, well you can see the conflict. I was slightly off my game yesterday, so when I made this I totally spaced that I had 5 big poblano chilies. After following the recipe, there wasn't enough "batter" to cover my chilies. I made another 1/2 recipe, probably not really enough either. But in the oven they went. They stuck to my pan like a son of a gun. However, the flavor and texture was there! After thinking about this recipe I realized it is very similar to a breakfast item called a Dutch Baby. A crepe batter that is poured into a very hot pan with melted butter and baked until puffy and brown. A much wetter batter. So for me this recipe is a keeper. I love that you can have leftovers as my husband takes a lunch every day. I will be making quite often as I can now have a non-fried Relleno, hooorayyy!!!

I love this recipe and will definitely make it again. The casserole puffed up beautifully! We used 3 fresh poblano chiles, which I roasted just prior to putting the in dish. I put a gravy boat of ranchero red (enchilada) sauce on the table, to be used instead of marinara, and I served oven-warmed flour tortillas and butter, and freshly made guacamole with the casserole. Awesome meal! Thanks!

This is an excellent recipe. I was suprised that the flavor of the chiles permeated the entire dish. I stuffed the peppers with Chihuahua cheese and topped with a Mexican cheese blend. Will definitely make this again and again.

This was so yummy and easy! DH and I ate almost the whole casserole. I used a can of chopped chiles as suggested in the description. I spread the chopped chiles on the bottom of the casserole and laid thick slices of monterey jack cheese on top of the chiles. I then followed the recipe as instructed, pouring the egg mixture over top and sprinkled with mild cheddar cheese. It cooked to a beautiful golden color and when spooned into, the monterey jack cheese oozed out, making your mouth water! This has a quiche like texture and the chile flavor is mild, not overpowering. I think it would make a great brunch idea! I will definitely repeat this and want to use whole chiles as in the recipe! Thanks Pvt Amys Mom!

I was going to make the regular type rellenos but didnt want to use all that oil(most of which is either GMO or made from soemthing that isnt supposed to be used as cooking oil(either, or and)so I made these based on the amount of flour used in recipe as opposed to othewrs.I did add soem thin slices of tomato on top and threw in soem chopped red onions,I also used 8oz nuefatchel cheeseand mozzarella becuase thats what i had.and i didnt use as much as recipe called forI found this to be an excellent dish and am making it again 4 days later. I also used fresh poblano chiles roasted on the gas burners(5 large ones)so tell your motherr thasnk you it is muy bueno.