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Lazy Cook's Chile Relleno Cups

Author www.TexasHomesteader.com



  • 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



  1. Preheat oven to 350 degrees F.
  2. 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.

  3. In a large bowl, beat eggs until frothy. Add in the grated cheese, milk, flour and baking powder and stir until fully mixed.
  4. Gently pour the egg mixture over the peppers in each muffin cup, filling no more than 2/3 of the way.
  5. 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.