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–+ servings
a slice of chile relleno casserole topped with sour cream and salsa on a blue plate.

Chile Relleno Casserole Recipe with Cornbread Crust

This chile relleno casserole recipe combines roasted poblano peppers, melty cheese, and a golden brown cornbread crust for an easy, delicious recipe the whole family will love.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 people

Equipment

Ingredients
  

  • 6 large Poblano Peppers
  • 2 large Eggs
  • ⅓ cup Milk
  • 1 box Jiffy Cornbread Mix
  • 1 tbsp Olive Oil
  • 1 cup Low Moisture Mozzarella Cheese
  • 1 cup Sharp Cheddar
  • 4 oz Cream Cheese
  • ½ teaspoon Garlic powder

For Serving

Instructions
 

  • Line a baking sheet with foil and add peppers. Broil for 20 minutes, turning as they blister, until all sides are charred.
  • Remove from the oven and wrap the peppers in aluminum foil or place them in a plastic bag to steam.
  • Meanwhile, whisk together milk and eggs in a medium bowl, then whisk in the cornbread mix. Set aside.
  • Preheat oven to 400°F.
  • Peel the skin off the peppers and remove seeds.
  • Drizzle a little oil in a 10.5 x 7.5 casserole dish, then layer half of the peppers at the bottom. Add half of the cheese, followed by all of the cream cheese then sprinkle with garlic powder.
  • Add the remaining peppers and remaining cheese on top, then pour the cornbread mixture over the top of the casserole.
  • Place in the oven and bake for 25–30 minutes, until the cornbread is golden brown and set.
  • Let cool slightly, then serve with sour cream and salsa or hot sauce.
Keyword casserole, mexican inspired, vegetarian
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