Poblano Pepper and Cheese Casserole

Okay, picture this: cozy kitchen, the smell of roasted peppers filling the air, and melty cheese bubbling up perfectly golden on top. That’s exactly the vibe this Poblano Pepper and Cheese Casserole brings to your table. It’s one of those dishes I can’t help but get excited about because it’s so simple, yet packed with flavor and just the right amount of creamy, cheesy goodness. Plus, those poblano peppers add a subtle smoky heat that keeps you guessing and coming back for more. If you’re a fan of casseroles that feel like a warm hug but with a little kick, you’re going to love this one!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 4 large poblano peppers
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika (optional for extra smoky flavor)

How I Make It

Step 1:

First things first, roast your poblano peppers. I usually char them right over the gas flame or under the broiler, turning until the skin is blackened and blistered. Then, pop them into a bowl covered with plastic wrap to steam for about 10 minutes—this makes peeling the skin a breeze. Once peeled, slice the peppers into bite-sized strips and set aside.

Step 2:

While the peppers are cooling, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant—about 3–4 minutes. The smell here always gets me pumped up!

Step 3:

In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and smoked paprika if you’re using it. This creamy mix will be the custardy base that holds everything together.

Step 4:

Add the sautéed onions, garlic, roasted poblano strips, and both cheeses into the egg mixture. Gently fold everything together so the cheese and veggies are evenly distributed.

Step 5:

Pour the mixture into a lightly greased 9×9-inch baking dish. Spread it out evenly, then pop it into a preheated oven at 350°F for about 30-35 minutes. You’re looking for a lightly golden top and a firm, set custard underneath.

Step 6:

Let it cool for 5 to 10 minutes before serving—this rest time helps it set perfectly and makes slicing easier. You’ll notice the inviting smell of roasted peppers mingling with the cheesy richness, making it hard to wait!

Variations & Tips

• Swap in pepper jack cheese for a spicier kick.
• Add cooked crumbled chorizo or bacon for a meaty twist.
• Use half-and-half or whole milk instead of heavy cream for a lighter version, but expect a slightly less creamy texture.
• If roasting poblano peppers feels like too much, sauté diced poblanos until softened, but roasting really adds the best flavor.
• Top with fresh cilantro or green onions for a bright finish right before serving.

How I Like to Serve It

This casserole pairs beautifully with a fresh mixed green salad or some simple black beans and rice for a complete meal. In cooler months, I love it cozied up with a warm tortilla on the side, perfect for scooping up every cheesy bite. For brunch, it’s fantastic alongside avocado slices and a drizzle of hot sauce.

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat gently in the oven or microwave.
• You can prep the vegetables and cheese mixture ahead of time, then bake just before serving to save time.

Closing: There’s something so satisfying about the smoky, cheesy magic that happens in this casserole—it always brings everyone to the table with a smile!