About the Recipe
This no-fry Chile relleno casserole delivers all the cozy, savory flavor you crave with minimal effort—layered, baked, and served with homemade tortilla chips for a comforting, Tex-Mex-style meal.
Ingredients
Peppers
6 large poblano peppers
Layering
2 cups shredded Mexican cheese blend
Optional: ½–1 cup cooked ground beef, shredded chicken, or chorizo (fully cooked)
Taco seasoning (from a packet, to taste)
Egg Batter
3 large eggs
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp ground cumin
¼ tsp garlic powder
½ cup light sour cream
½ cup 2% milk
Preparation
Roast the poblanos until blistered; steam 10 minutes.
Peel, seed, and flatten the peppers.
Grease an 8×8 pan.
Layer peppers
Add meat (if using)
Sprinkle cheese
Finish with a light sprinkle of taco seasoning
Repeat layers in the same order.
In a small bowl, whisk eggs, flour, baking powder, salt, cumin, garlic powder, sour cream, and milk until smooth.
Pour batter evenly over casserole.
Bake at 350°F for 45–50 minutes, until set in the center and lightly golden.
Rest 10 minutes before slicing.
Leaven Heaven Notes:
Top with sour cream
Drizzle with your favorite taco sauce
We serve this with fresh homemade tortilla chips made with Leaven Heaven flour tortillas and fresh salsa
Variations: (1) add canned, or thawed frozen corn between the layers (2) add roasted jalapeno strips in with the poblanos for extra heat (3) add enchilada sauce 5 min before removing from oven