Chiles Rellenos Casserole Recipe with Eggs

Chile rellenos casserole with eggs fresh from the oven in a baking dish.

4.38 from 16 votes

Chiles Rellenos Casserole Recipe with Eggs

This chile rellenos casserole recipe is an egg bake with whole poblano peppers that are stuffed with corn, black beans, and cheese. Perfect for brunch.

Course: Breakfast / Brunch

Cuisine: Mexican

Keyword: chile rellenos casserole

Servings:

Calories: 370.2kcal

Author: Susan Pridmore

Equipment

Chef's knife
baking sheet
9 inch X 13 inch baking dish
Whisk

Ingredients

1 cup diced red onion ½ large onion
¼ cup red wine vinegar
6 poblano chiles
2 ears corn about ⅔ cup
1 can black beans drained and rinsed
½ cup diced red pepper
½ cup cotija cheese grated, or other Mexican mild cheese
1 cup manchego cheese grated, divided
12 large eggs
⅓ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt (or ¼ teaspoon sea salt) to taste
¼ teaspoon black pepper
¼ cup your favorite cheese I've used goat, colby and jack cheeses and all are great

Instructions

Marinate the red onion in the red wine vinegar in a small bowl for 30 minutes.
Turn the broiler on and lay the poblano chiles out on a baking sheet. Cut a tiny slit in the top of each chile and broil until the skin blackens. Turn the peppers over as needed to evenly blacken the skin.
I broil poblano peppers in my toaster oven for 10 minutes, flip them oven, and broil another 10 minutes.
Remove the peppers from the oven, and reset the oven to 375˚F. Either wrap the peppers in foil, slide into a ziplock bag, or stack in a plastic container you can seal. Let the peppers sit until cooled.
Carefully peel the skin.
Cut a slit all the way down the front of each pepper and carefully remove all the seeds using a spoon or small knife.
Cut the kernels from the corn cobs and in a large bowl, mix the corn kernels with the black beans, diced red pepper, cotija cheese and ¾ cup of the manchego.
Add the red onion and the red wine vinegar and mix well. Add salt and pepper to taste.
Fill the peppers with the corn filling and arrange in a baking pan.
Whisk the eggs in a large bowl with the flour and baking powder until thoroughly combined. Add ¼ cup manchego cheese and ¼ cup of your favorite melty cheese -- Cheddar, Jack, and colby are all good choices. Whisk thoroughly and pour around the peppers in the baking dish. (Or use ½ cup of your favorite cheese.)
Bake in the top ⅓ of the oven for 30 -45 minutes, or until the eggs are set in the middle.
Rest the casserole for 10 minutes to let the eggs to set up, and serve warm.

Nutrition