Pioneer Woman Easy Chile Relleno Casserole is that one warm, cheesy, comfort dish you make when you don’t want to fight with twenty steps and four pans. It’s got smoky roasted poblanos, melted cheese, and a fluffy egg batter — like a deconstructed chile relleno but baked and easier on your hands. It’s cozy, great for brunch or dinner, and yep, totally budget-friendly too.

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Ingredients Needed

4 poblano peppers: Mildly spicy, roasted and peeled for smoky flavor.

10 oz Monterey Jack cheese: Melty and creamy. You can sub Oaxaca or mozzarella.

Egg Batter:

3 large eggs: Room temp if you remember. Makes fluffier peaks.
2½ tbsp flour: Helps thicken the batter a bit.
2 tbsp milk: Just enough to loosen the mix.
¼ tsp baking powder: Adds lift.
Sea salt and freshly cracked black pepper to taste

Sauce:

3 Roma tomatoes: Charred for depth — don’t skip this.
½ yellow onion: Adds sweetness.
½ jalapeno pepper: Just a touch of heat. Use the whole if you’re brave.
2 small garlic cloves (skin on)
2 tbsp avocado or vegetable oil
1 small corn tortilla: Toasted and blended in for body. Yep, really.
1 tsp chicken bouillon: Savoury boost.
¼ tsp oregano
2½ tbsp water
Sea salt and pepper to taste

Serving Options (All optional, but good):

Fresh cilantro
Lime wedges
Sour cream
Avocado slices
Hot sauce

How To Make Pioneer Woman Easy Chile Relleno Casserole:

Roast the Poblanos:
Set the broiler to high. Line a tray with foil, place the whole peppers under the heat. Broil 3–4 mins a side, turning until blackened and blistered. Toss them in a ziplock, seal it, let them steam for 5–7 mins. Then peel the skin off, remove stems + seeds. Messy but worth it.

Prep the Egg Batter:
Separate the eggs. Whip whites till stiff peaks. Slowly beat in yolks one at a time, then add flour, milk, baking powder, salt, pepper. Should be light and smooth — don’t overmix.

Assemble the Layers:
Grease your 8-inch dish. Add half the egg batter, spread it out. Layer in 2 roasted poblanos. Add some cheese. Repeat: more poblanos, more cheese. Top with the rest of the egg batter, then a final cheese sprinkle.

Bake:
Into the oven at 350°F for 30 minutes. Let it sit 5–10 minutes before slicing — it firms up as it cools.

Make the Sauce:
While the casserole bakes, char tomatoes, jalapeno, onion, and garlic (skin on) in a hot cast iron pan until blackened. Peel the tomatoes and garlic. Blend with the rest, then add in a fried corn tortilla, bouillon, oregano, salt, pepper, and water. Blend again. Pour back into the pan with leftover oil and simmer 3–5 mins until thickened.

Serve:
Ladle some sauce on a plate. Top with a square of casserole. Add sour cream or hot sauce if you like.

Pioneer Woman Easy Chile Relleno Casserole Recipe

Recipe Tips

Use gloves when peeling poblanos if your skin’s sensitive.
Whip the egg whites first, then prep everything else. They deflate fast.
No bouillon? Use a splash of chicken broth instead.
This is excellent the next morning with fried eggs on top. Just saying.

How to Store & Reheat

Room Temperature: Let cool uncovered for 30 minutes max, then refrigerate.
Fridge: Keeps 3–4 days in a sealed container.
Freezer: Slice, wrap tightly, freeze up to 2 months. Reheat in oven at 325°F until hot.

Nutrition Facts (Approx. per serving)

Calories: 320
Sodium: 470mg
Protein: 15g
Fat: 22g
Carbs: 12g
Fibre: 2g
Sugar: 3g

FAQs

Can I make this vegetarian?
Yep! Just swap the chicken bouillon for veggie or leave it out entirely.

What cheese works best?
Monterey Jack melts beautifully, but Oaxaca or even mozzarella will do. Just don’t use pre-shredded — it’s coated in starch.

How spicy is it?
Mild to medium. Want more heat? Add the full jalapeño, seeds and all.

Do I have to make the sauce?
No — but it really lifts the dish. Even just a few spoonfuls make it feel restaurant-y.

Can I double this recipe?
Yes, use a 9×13 pan and bake a bit longer — 40ish minutes.