“Chile Relleno” Casserole with Easy Roasted Tomato Salsa

Hey there strong people!

Today I am taking a classic Mexican recipe: “Chiles Rellenos” or stuffed poblano peppers and turning it into a breakfast casserole! Here’s the deal, chiles rellenos are amazing but it is quite the process to make them. Traditionally the poblano peppers are roasted, peeled, de-seeded, stuffed with cheese, coated with flour, dipped in an egg-white/yolk mixture, fried in oil and topped with a delicious tomato salsa. WOW…talk about labor of food love. Growing up I definitely did not appreciate my mom’s hard work when she made chiles rellenos.

This recipe is still a process but like any casserole, once the filling is done, you pop it in the oven and BAM done!

The pepper process:

OPTION 1: Roast the peppers directly on your stove for 10-15 minutes turning every couple minutes.
OPTION 2: Broil on high for 15-20 minutes turning ever 3-5 minutes.
Place the peppers in a freezer bag to steam them which makes peeling easier.
Peel and de-seed the peppers, use gloves for extra protection.
Slice the peppers into thin strips.

Now, assemble the casserole dish by mixing 12 eggs, half and half, garlic powder, salt and pepper. Then add the peppers to the egg mixture. If you can tolerate dairy, add 1/2 cup of cheese before you pop it into oven. After the half way point (20 minutes) add the rest of the cheese (1/2 cup more).

Make sure you grease your 9×9 dish!

Simple roasted tomato salsa:

After you roast the tomatoes and garlic, blend them and strain the salsa after. This will take out all the tomato peel. Add seasonings.

Breakfast made easy, cut top with salsa, avocado, cilantro and go:

Easy Chile Relleno Casserole

Print Recipe
Serves: 8 Cooking Time: 60 min.


  • 4 Poblano Peppers
  • 12 Eggs
  • 1/4 Cup Half & Half (I use Nutpods for dairy free) OR Water
  • 1 tsp Garlic Powder
  • 1/2-1 tsp Sea Salt
  • Ground Pepper
  • *Optional* 1 Cup Shredded Mozzarella Cheese
  • Cilantro for garnish.
  • 2 Roma Tomatoes
  • 2 Garlic cloves
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Garlic Powder
  • Salt and Pepper to taste.



The first step is getting the peppers ready. Method 1: Place the peppers on a cookie sheet and broil on high for 15-20 minutes turning them every 3-5 minutes. Method 2: Roast the peppers directly on a gas stove burner turning every 2-3 minutes.


Once the peppers are very blistered, place them in a large plastic bag (freezer bag) and let them "steam" for a few minutes. At this point preheat your oven to 350 degrees.


Carefully peel the thin skin layer on the peppers.


Cut the stems off the peppers an de-seed the peppers (don't leave any seeds behind and take extra precaution by using gloves). Cut the peppers into large strips. Set the peppers aside once this step is done.


In a large bowl, whisk 12 eggs.


Add the half & half or water to the bowl and whisk some more.


Season with garlic powder, salt and pepper.


Grease a large casserole dish and throw in egg mixture.


Carefully place the pepper slices in the dish.


OPTIONAL: Add 1/2 cup of cheese to the mixture now. At the half-way mark, add the rest of the cheese (1/2 cup).


Bake in a 350 degree oven for 40 to 50 minutes or until the eggs are firm.


While the dish is baking, make salsa. FOR THE SALSA:


Line a pan with aluminum foil, place the tomatoes and unpeeled garlic pieces on the foil lined pan. Roast over medium heat.


Once the tomatoes and garlic are roasted to your liking, blend the tomatoes with the garlic, cumin, garlic powder, salt and pepper.


Strain the salsa to discard the tomato peel (trust me).


Cut the casserole into 8 pieces (more or less if you would like) and top the slice with salsa and cilantro.

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