Photo: Leo Gong; Styling: Karen Shinto
Total Time
1 Hour 15 Mins
Makes 8 servings

This casserole version of the Mexican specialty is perfect for a spicy Easter brunch. This dish can be prepared through step 5 up to a day ahead and chilled (bake an extra 5 to 10 minutes).

How to Make It

Step 1

Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.

Step 2

Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.

Step 3

Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.

Step 4

Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.

Step 5

In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.

Step 6

Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

Lalena82's Review

November 23, 2014

JessicaJJM's Review

July 08, 2014
Great, and unique breakfast! Little spicy and deliciously so! Making ahead was a huge time saver. Made the first x for company and so glad I did. Yummy breakfast!

dabunyhutch's Review

May 05, 2014
This Baked Chiles Rellenos Recipe was soooo great !!, Chile Rellenos are my husbands favorite Mexican dish which he only gets to enjoy when we eat out. I love that the Chiles Rellenos are baked and not fried. My Hubby asked how often I could serve them for dinner. Thank you My

JDVoelkers's Review

March 01, 2013

ABsupperclub's Review

November 30, 2011
I love this recipe, though it takes time to roast and peel the poblanos. I also use hot chorizo, which gives it a good kick (but not for those who can't take heat!). I rarely have fresh oregano on hand, but substitute about 1/2 teaspoon dried mexican oregano with no problem.

anegranti's Review

May 10, 2011
These were great! I used hot Italian sausage and got many compliments. Give yourself time to prepare these, they are so worth it!

Solfyre's Review

April 13, 2010
Made it for Easter Brunch.......... one word by all Yum! It is Easy, versatile and a new family favorite. Note, I Use whatever cheese I need to use up and I use Yoke's Fresh Market Chorizo because all pork, low in fat, no preservatives

janeliza11's Review

February 17, 2010
This is a fun dish. I love eggs, chorizo & cheese - so I knew I'd like this :) I used a shredded mexican cheese blend instead of only using jack cheese. It is spicy, but the eggs cut the heat a lot. This dish is too much work to make on a regular basis, but I will definitely make it again when we have company over for brunch!