This Dish Has All the Big Flavors of Classic Chile Rellenos Without the Deep Frying

If I spot chile rellenos on a menu at a Mexican restaurant, it’s pretty much guaranteed that I will order it. I love the combination of a soft poblano pepper stuffed with lots of melty cheese, all encased in a puffy fried egg batter that just soaks up the delicious sauce underneath. I’ve made this traditional version before, and it’s amazing. But between the charring, stuffing, and deep-frying, it’s a time-consuming labor of love. This easy casserole, on the other hand, comes together in one baking dish and it captures most everything I love about chile rellenos. Some chile relleno casseroles include a tomato sauce, but for crispier edges reminiscent of the fried chile relleno batter, I skip it and serve the casserole with salsa on the side instead.

Pair it with Mexican rice and refried beans for a hearty dinner. Make sure to have some ranchero sauce or salsa verde to serve on the side for a bright, zesty counterpoint to all the richness in the casserole. You can also serve this as a breakfast casserole (eggs and sausage, remember?).

• It’s everything you love about chile rellenos in a cozy casserole. Chile relleno casserole is made up of layers of poblano peppers, Monterey Jack cheese, and cooked chorizo sausage baked in a batter of egg, flour, and milk. Instead of stuffing individual peppers, the poblanos are cut open and layered into the baking dish, guaranteeing each bite has everything in it.

• Feeds a crowd. This casserole bakes up in one dish, making it perfect for potlucks and gatherings.

• Poblano peppers: Broiled and blistered until charred, these mild peppers bring smoky depth and that classic chile relleno flavor to every bite.

• Chorizo: Uncooked Mexican chorizo browns up rich and spiced, adding a savory layer throughout the casserole.

• Cheese: Shredded Monterey Jack cheese melts into gooey layers that hold everything together.

• Batter ingredients: Eggs, milk, all-purpose flour, and baking powder blend into a light, custardy batter that puffs up around the peppers as it bakes.

• Swap in canned fire-roasted chiles. 4 (10-ounce) cans fire-roasted whole green chiles can be substituted for the poblanos. Drain, and gently tear open any whole chiles so they sit flat. Pat dry with paper towels before assembling in the casserole (no need to broil first). These are less sweet and a bit spicier than poblanos. They’re also not as authentic and take it in a more Tex-Mex direction.

• Swap in soyrizo. This recipe calls for cooking a pound of Mexican chorizo in a nonstick pan. To make it vegetarian, use soyrizo instead.

• Make ahead: The peppers can be broiled and peeled and the chorizo cooked up to one day ahead; refrigerate in separate airtight containers. Alternatively, the casserole can be assembled without the top layer of cheese, covered, and refrigerated overnight. When ready to bake, let the casserole sit at room temperature while the oven heats. Uncover and sprinkle with the cheese right before baking, and add 5 minutes to the bake time.

• Storage: Leftovers can be refrigerated in an airtight container for up to four days. The baked casserole can also be cooled, wrapped tightly in aluminum foil, and frozen for up to two months. Thaw overnight in the refrigerator before reheating, covered, in a 325 degrees F oven until warmed through.