Cook Time:
1 hr 15 mins
Prep Time:
20 mins
Servings:
6-8
Chef notes
I love classic chiles rellenos — I make them a lot in the summer, when poblanos are in season — but the traditional method of dipping them in batter and frying just a couple at a time makes them hard to cook for a crowd. This casserole solves that problem.
It has all the fresh flavors I love, but I can make it ahead of time and then put it in the oven just before my guests show up. It even makes a great brunch dish; just assemble it the day before and throw it in the fridge overnight.
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