Chile Relleno Bake

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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6 oz grated cheddar
6 oz grated Jack cheese
5 eggs
1 tsp salt
1/3 cup flour
1 2/3 cup whole milk
3 large poblano chiles, roasted, peeled, and coarsely chopped
1/2 cup tomatillo salsa


Spray a 2-quart baking dish with cooking spray and preheat the oven to 350.

Place ¾ of the grated cheese in the bottom of your baking dish. Place the chopped chiles over the cheese.

Beat the eggs and slowly whisk in the flour, salt, then the milk and pour over cheese and chiles.

Sprinkle the remaining cheese over the top and then drizzle with the salsa. Bake for 45 – 55 minutes or until the center is set. Cool and cut into wedges.

Serves 4.