Mexican-style casseroles are the ultimate comfort food. This recipe is flavorful with just the right amount of spice. It's so good you won't even realize there's no meat! Of course, you could add shredded or diced chicken which would make it good as well. 

We like to use Fresh Fromage Blanc in this recipe. Fresh Fromage Blanc is a cow's milk soft cheese, similar to whipped cream cheese. It's creamy with a subtle lactic flavor from the cow's milk. This cheese is available for sale on our webstore as well as farmer's markets throughout California. Add a container to your next online order - you won't be disappointed! 

casserole with fromage blanc


  • 10 Poblano Peppers
  • 1 Fresh Fromage Blanc
  • 1 Bunch Cilantro, finely chopped
  • ½ White Onion, finely diced
  • 6 eggs
  • 2 cups Shredded Cheese
  • Vinegar Based Hot Sauce
  • 2 tsp Smoked Paprika
  • Salt and Black Pepper


Preheat your grill to high heat. Place peppers directly over the heat source for about 8-10 minutes turning occasionally until the skin is well charred and there is no resistance when a paring knife is inserted at either end. Remove them from the grill, wrap in foil and let rest for 15 minutes.

If you don’t have a grill, set your broiler to high and set your oven rack to about 6 inches below the broiler. Place peppers on a foil lined baking sheet. Turn every 3 minutes until all sides are charred and there is no resistance when a paring knife is inserted at either end, about 8-10 minutes. Remove the peppers from the oven and allow them to rest for 15 minutes wrapped in the foil.

After resting, peel off the charred skins and split the peppers in half. Remove the seeds and ribs for less heat.

In a bowl combine the Fresh Fromage Blanc, ½ the chopped cilantro,
Onion, and 2 eggs with a spatula into a homogenous mixture.

In another bowl whisk the other 4 eggs with 1-2 dashes of hot sauce, paprika, ½ cup of shredded cheese, 1 tsp of salt and black pepper each.

Preheat your oven to 350F. Spray a 9x9 baking dish with nonstick spray. Place two to three peppers in the bottom of the pan, ⅓ the Fresh Fromage mixture, and a ½ cup of shredded cheese. Repeat this process two more times. Place the two remaining peppers on top and then pour over egg mixture.

Bake for 30-35 minutes, until the top is golden brown and the eggs are set. Remove from the oven and allow to rest for 5-10 minutes to firm up.

Serve with Creme Fraiche and chopped cilantro.

chile relleno casserole

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