These Insanely Easy Chiles Rellenos Can Be Enjoyed Any Time Of Day!

Are you in need of a new casserole that won’t take an hour to assemble? This dish has a Mexican flair and like all of your favorite casseroles, is oozing with cheese.

When the word “lazy” is in the title of the recipe, you know you’ve found a winner. It’s not that you’re lazy per se, but you value your free time and don’t want to slave over the stove for hours in order to eat a satisfying home cooked meal. Look no further. This recipe is totally for you.


  • 8 poblano peppers
  • 5 large eggs
  • 2 cups whole milk
  • Salt
  • Black peppers
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups Monterrey jack cheese


  1. Blacken poblano peppers over a gas stove. Place them into a Ziplock bag and allow the peppers to sweat.
  2. In a large bowl, combine eggs, whole milk, salt, black pepper, paprika and cayenne pepper. Mix well.
  3. Cut the tops and bottoms of the pepper. Scrape off the blackened skin. Slice the peppers vertically, open them up and remove the seeds.
  4. Place 1 layer of peppers along the bottom of a casserole dish. Sprinkle half of the cheese on top. Add a second layer of peppers and cover with cheese. Finally, pour the egg mixture on top of the cheesy peppers.
  5. Set the casserole dish inside of an even larger dish and fill the outer pan with 1 inch of boiling water.
  6. Bake at 325 degrees for 35-40 minutes.
  7. Serve with corn tortillas and top with guacamole, sour cream or your favorite salsa.

It’s that easy!