by Texas Homesteader ~
A family member had a bumper crop of various peppers last year. So she seeded several various kinds of peppers & plunked ’em all in the freezer to share with me. But now I’m trying to put them all to good use – especially those poblanos we love.
RancherMan & I both enjoy Tex-Mex food and we absolutely love chili rellanos. But (and I can’t emphasize this enough, y’all) I’m a lazy cook! So I thought it would be great if I could use my silicone muffin pan to make a quick-cooking chile relleno casserole into single-serve portions.
I gave it a try & RancherMan absolutely raved at this lazy-cook’s version of chili relleno. I must admit, it was absolutely delicious. And without the time spent roasting the peppers and other steps of traditional chili relleno. Come see what I did.
Jump to Recipe
Preparing The Chile Relleno Ingredients
I brought out my frozen poblano peppers & let them start thawing while I was assembling my other casserole ingredients. I cubed about 6 ounces of pepper-jack cheese & shredded about a cup of the cheese too. Then I mixed up the egg mixture and set it aside. In just minutes everything was ready to begin assembling my casserole. A lazy-cook’s dream!
I brought out my silicone muffin pan and placed it on a cookie tray. This helps support the muffin pan while putting it into and taking it out of the oven. Then I dropped about a tablespoon of enchilada sauce into each cup. There was some enchilada sauce leftover from that can of sauce. But that worked out perfectly for me to add with a couple of tablespoons of chunky picante sauce to season rice into a mexican-rice side dish. #usewhatchagot!
Now let’s assemble the casserole! I placed a still-semi-frozen poblano pepper into each muffin cup. If the poblanos were small, I added two peppers instead. Then to give me the melty-cheesy filling we love I stuffed each pepper with cubes of pepper-jack cheese.
Finally I poured the egg mixture over each pepper, and even into the pepper when I could. I was careful to fill each muffin cup no more than 2/3 of the way because those eggs will really puff up in the oven!
I baked my casserole in a 350-degree oven until the egg was set and the tops were lightly brown – about 45 minutes or so.
Chile Relleno Casserole A SUCCESS!
As I mentioned, I made some rice & seasoned it with a few tablespoons of chunky picante sauce & the leftover enchilada sauce. The Chile relleno was served with sides of refried beans and the Mexican rice.
It was delicious & as I mentioned, RancherMan absolutely RAVED about this dish. And these little muffin cups would have frozen beautifully as part of my ‘Cook-Once, Eat-Twice’ method of cooking. But let me tell ya they never got that far! RancherMan insisted that we have them for supper the next night as well as lunch the day after. Then they were GONE! They never even got the chance to hit the freezer.
Now when your man raves this much, I’d consider this Lazy-Cook’s Chili Relleno Casserole meal a screaming success, y’all. You can bet your boots I’ll be planting plenty of poblano peppers in the garden this year…
Lazy Cook's Chile Relleno Cups
Ingredients
Ingredients:
- 6 Poblano Peppers seeded
- 6 oz cubed Pepper-Jack Cheese
- 1 10 oz can Enchilada Sauce
- 6 large Eggs
- 1 Cup Grated Pepper-Jack Cheese (can substitute with Cheddar)
- 1 Cup Milk
- 3 Tablespoons All-Purpose Flour
- 1/2 teaspoon Baking Powder
Instructions
Instructions:
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Preheat oven to 350 degrees F.
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Fill each pepper with cubed pepper-jack cheese. Pour a small amount of enchilada sauce in the bottom of each muffin cup. (You may have enchilada sauce leftover, that's ok you can use it to flavor Mexican-Rice side dish!) Place 1 (or 2 if small) cheese-filled poblano peppers into each muffin cup space.
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In a large bowl, beat eggs until frothy. Add in the grated cheese, milk, flour and baking powder and stir until fully mixed.
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Gently pour the egg mixture over the peppers in each muffin cup, filling no more than 2/3 of the way.
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Bake until the egg is set in the center and golden brown, about 45 minutes.
Recipe Notes
Note: The egg mixture will expand while in the oven, and partially collapse when you bring the dish out of the oven. This is normal.
~TxH~
Our Favorite Tex-Mex Recipes
- MYO Taco Seasoning
- Carnitas Tacos
- MYO Crispy Taco Shells
- Easy Corn Tortillas
- Mix-n-Pour Tortilla Recipe – No Kneading, No Rolling
- Pulled-Pork Enchiladas
- Cheesy Enchilada Casserole
- Lazy Cook’s Chile Relleno Cups
- SW Chicken w/Herbed Rice
- Cheesy Chile-Chicken Casserole
- Quick & Easy Taco Soup
- Chicken Tortilla Soup
- Homemade Pork Tamales
- (w/Instant Pot Shortcut Option)
- Spicy Jalapeno Cornbread
See All Our Recipes
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When my friend was moving she gave me the contents of her freezers and fridges. Guess what I have a BIG bag of in my freezer? Yup! Gonna make these this weekend–my son and the Redneck will LOVE THEM!
PERFECT, Evelyn! ~TMH~
Thanks for this recipe. I still have peppers in this freezer from this past summer and husband has already started the seeds for this years Pepper plants.
I planted poblano last year Rhonda, but none of my peppers did worth a hoot for some reason. I’ve got heirloom poblano seeds now to plant for this year’s garden. Fingers crossed! ~TMH~
These looks delicious! I love chile rellenos, but my husband doesn’t. This looks like the perfect way to freeze small lunch servings just for me. Thanks for sharing!
You’re guaranteed to enjoy ’em Miss B. I’ll admit they were delicious! ~TMH~