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Chile Relleno Breakfast Casserole

  • Author: Michelle Burns
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


  • 1 large poblano pepper, roasted, skinned and chopped
  • 1/4 small onion, diced
  • 1/2 cup Mexican melting cheese (Queso Fresco or Cotija)
  • 1 link chorizo, crumbled and sautéed
  • 1/2 + 1/4 cup shredded cheddar cheese
  • 3 large eggs
  • 2 Tbs cup flour
  • 1/2 cup milk
  • 1/2 tsp salt (Omit if using Cotija cheese)
  • 1/2 tsp powdered dry mustard
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp oregano


  • Preheat the oven to 350 degrees and lightly oil a glass baking dish
  • Cook the chorizo and drain. Set aside
  • Sprinkle roasted poblano pepper evenly on the bottom of the dish.
  • Sprinkle the Mexican melting chesse over the poblano pieces
  • Sprinkle 1/2 cup of the cheddar cheese over the chiles
  • Sprinkle the cooked chorizo over the peppers and cheese
  • In a separate bowl, combine the eggs, flour, milk, salt (if not using Cotijo cheese), oregano, chili powder, cumin, and mustard and whisk until the lumps are gone
  • Pour the egg mixture over the chiles.
  • Bake, uncovered, for 20 minutes convection oven (or 35 regular).
  • Remove and sprinkle the remaining 1/4 cup of cheddar over the top and return to the oven for 5 minutes.
  • Turn the oven to broil for 1-2 minutes, until the cheese is bubbly and brown.
  • Remove and allow to set for 5 minutes before serving.



  • Prep Time: 15
  • Cook Time: 25


  • Calories: 320
  • Fat: 13.61 g
  • Carbohydrates: 34.73 g
  • Protein: 13.78 g
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