🌮🔥 Happy Taco Tuesday, Crew! 🔥🌮

Fam… let’s talk about Mexican comfort food for a second. Because Abuela would like a word. And that word is sí.

Today we’re diving into a dish that brings all the cozy energy: roasted poblanos, melty cheese, savory meat, and a fluffy golden batter that hugs everything together like a warm tortilla blanket.

It’s bold. It’s cheesy. It’s the kind of casserole that makes the kitchen smell so good people start wandering in “just to check.”

Meet the Chili Relleno Casserole: roasted poblanos stuffed with cheese and chorizo, baked under a fluffy batter and finished with melty cheese. Comforting, bold, and absolutely built for seconds.

Bonus: leftovers that somehow taste even better tomorrow.

👇 Scroll for the Mexican-inspired casserole of your dreams.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

🌮 Recipe By: marcy inspired

🌶️🔥Fun Fact: Chiles rellenos trace back to the Mexican city of Puebla, where poblano peppers were first stuffed, battered, and fried in colonial kitchens centuries ago.

WATCH the VIDEO!

6-8 poblano chiles (roasted, peeled, stems & seeds removed)
*cooked chorizo or ground beef optional
1 lb. melting cheese of your choice, shredded (I used Oaxaca & Monterey Jack)
approx. 1/4 cup diced onion
6 large eggs
1 tsp. salt
1 cup whole milk
1/2 cup all purpose flour

Preheat your oven to 350°F and grease a baking dish with non-stick spray.
A 9×13 works, but if you’re rolling with 6 poblanos, a slightly smaller dish keeps things nice and snug.

Split the yolks and whites into two bowls.
Whip those egg whites with a hand mixer until stiff peaks form.

Fluffy batter energy starts right here.

Add salt and milk to the yolks and mix.
Slowly whisk in the flour until the mixture is smooth and lump-free.

Then gently fold the yolk mixture into the whipped whites.
Don’t overmix. We want airy, cloud-like batter.

Pour just enough batter into the baking dish to coat the bottom.
Spread it evenly. This is the fluffy landing pad.

One by one, stuff the poblanos with:
🧀 shredded cheese
🥩 cooked chorizo or beef
🧅 diced onion

Then place them snugly into the dish.

Pour the remaining batter over the stuffed chiles.
Spread it gently so every chile gets covered.

No chile left behind, Fam.

Sprinkle extra shredded cheese over the top.

Bake at 350°F for about 30 minutes until:
✨ edges are golden
🧀 cheese is melted
🔥 the kitchen smells ridiculous

Let it rest 8–10 minutes before cutting.

Then dive in.

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