Recipes and Cooking Chiles Rellenos Casserole 3.8 (78) Add your rating & review The poblano chiles and cotija cheese in this rich and creamy Mexican-style casserole earn a gold star for authenticity. If you cannot locate them in your neighborhood supermarket, look for poblanos (a dark green chile that resembles green peppers) and cotija (a salty white cheese) in any Hispanic grocery store. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 15, 1996 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cook Time: 3 mins Bake Time: 15 mins Stand Time: 5 mins Total Time: 43 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces) 4 ounce Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups) 2 ounce crumbled Cotija cheese (1/2 cup) 3 eggs, lightly beaten ¼ cup milk ⅓ cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon cayenne pepper ⅛ teaspoon salt Directions Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses. Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving. Tips Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 285 Calories 18g Fat 15g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 285 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 202mg 67% Sodium 355mg 15% Total Carbohydrate 15g 5% Total Sugars 1g Protein 19g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.