One-Pot Sourdough Chiles Rellenos Bread Bake

Name: One-Pot Sourdough Chiles Rellenos Bread Bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 8 oz (225 g) sourdough bread, day-old or lightly dried, cut into ¾-inch cubes (about 4 cups); 4 large poblano peppers, fresh, roasted, peeled, and seeded; 8 oz (225 g) Oaxaca cheese or fresh mozzarella, torn or cut into bite-sized pieces; 3 oz (85 g) queso fresco, crumbled, crumbled or finely grated; 28 oz (800 g) canned whole tomatoes in juice, undrained; ½ medium (60 g) yellow onion, small, roughly chopped; 3 cloves (12 g) garlic cloves, fresh, minced; 4 large large eggs, at room temperature, whole; ½ cup (120 ml) heavy cream; ½ cup (120 ml) whole milk; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ¾ tsp (1½ g) ground cumin; ½ tsp (½ g) dried Mexican oregano; 1 tbsp (14 g) unsalted butter, soft, for greasing; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A hearty, comforting casserole that marries sourdough bread with the bold flavors of chiles rellenos. Cubed sourdough is layered with roasted poblano peppers, melted cheese, and a silky tomato-egg custard, then baked until golden. It's substantial enough for dinner, yet simple enough for a weeknight—no stuffing individual peppers required.

Prep: 30 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 35 min
Makes: 6 servings (one 9×13-inch casserole)

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Ingredients

6 servings

8 oz (225 g) sourdough bread, day-old or lightly dried, cut into ¾-inch cubes (about 4 cups)
4 large poblano peppers, fresh, roasted, peeled, and seeded
8 oz (225 g) Oaxaca cheese or fresh mozzarella, torn or cut into bite-sized pieces
3 oz (85 g) queso fresco, crumbled, crumbled or finely grated
28 oz (800 g) canned whole tomatoes in juice, undrained
½ medium (60 g) yellow onion, small, roughly chopped
3 cloves (12 g) garlic cloves, fresh, minced
4 large large eggs, at room temperature, whole
½ cup (120 ml) heavy cream
½ cup (120 ml) whole milk
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
¾ tsp (1.5 g) ground cumin
½ tsp (0.5 g) dried Mexican oregano
1 tbsp (14 g) unsalted butter, soft, for greasing
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large skillet or grill pan
Blender or food processor
Large mixing bowl
Whisk
Sharp knife

Steps

Before you start

Preheat your oven to 375°F (190°C)
Have all peppers roasted and peeled before you begin assembly
Use day-old sourdough bread, or cut fresh bread into cubes and let them sit for 1–2 hours to firm up slightly
Bring eggs to room temperature for even cooking

1
Prepare the tomato sauce base
- In a blender or food processor, combine the canned tomatoes with their juice, chopped onion, and minced garlic.
- Blend until smooth.
- Pour the sauce into a fine-mesh strainer set over a bowl and let it drain for 2–3 minutes, pressing gently on the solids to extract liquid.
- You should have about 2 cups (480 ml) of strained sauce.
- Season with salt, black pepper, cumin, and oregano.
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Ready when: Sauce is smooth and has drained to about 2 cups
Tip: Straining the tomato sauce prevents the final casserole from becoming watery.
2
Roast and peel the poblanos
- If you haven't already, place poblano peppers directly over a gas flame or under a hot broiler, turning with tongs every 1–2 minutes until the skin is charred all over (about 6–8 minutes total).
- Place the charred peppers in a covered bowl or a zip-top bag for 5 minutes to steam.
- Once cooled slightly, rub off the blackened skin under cool running water with your fingers.
- Slit open each pepper lengthwise and carefully remove the seeds and any white membrane inside.
- Pat dry with paper towels and tear into 2-inch pieces.
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Ready when: Skin is completely charred and peppers are soft and peeled
Tip: Don't skip steaming—it makes the skin come off much more easily without sacrificing the pepper flesh.
3
Build the bread layer
- Butter a 9×13-inch (23×33 cm) baking dish.
- Spread half of the cubed sourdough bread across the bottom in a single layer.
- Sprinkle half of the torn Oaxaca cheese over the bread, then distribute half of the roasted poblano pieces evenly.
- Repeat with the remaining bread, cheese, and poblanos, finishing with a top layer of bread and cheese.
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Ready when: Casserole dish is layered and ready
Tip: Arrange the bread cubes so they're snug but not packed—they need room for the custard to seep through.
4
Make the custard mixture
- In a large mixing bowl, whisk together the 4 eggs, heavy cream, and whole milk until smooth and well combined, about 1 minute.
- Gently fold in the prepared tomato sauce and a pinch of salt and pepper.
- The custard should be relatively liquid—it will soak into the bread and cook through in the oven.
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Ready when: Custard is smooth, with no visible egg white streaks
Tip: Don't overmix; gentle folding prevents incorporating too much air and keeps the final texture tender.
5
Pour custard and assemble
- Slowly pour the tomato-egg custard over the layered bread and peppers in the baking dish.
- Use a spatula or wooden spoon to gently press down on the bread, allowing the custard to flow into the gaps.
- Sprinkle the crumbled queso fresco evenly over the top.
- Let the dish sit at room temperature for 10 minutes so the bread can begin absorbing the custard.
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Ready when: Custard is evenly distributed and soaking into the bread
Tip: This resting step ensures even cooking and a tender, soaked-through bread texture rather than dry spots.
6
Bake the casseroleOven 375°F / 190°C
- Preheat your oven to 375°F (190°C) if not already done.
- Place the baking dish on a large rimmed sheet pan (to catch any drips) and slide it into the oven.
- Bake for 45–50 minutes, until the top is golden brown and a knife inserted into the center comes out warm, with only a few moist crumbs clinging to it.
- The eggs should be set but the interior should still feel slightly moist—not dry.
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Ready when: Top is golden brown; knife inserted in center comes out warm with just a few moist crumbs
Tip: Underbaking slightly gives you a tender, custardy center; overbaking will make it dry and rubbery. Start checking at 40 minutes.
7
Rest and garnish
- Remove the casserole from the oven and let it rest for 5 minutes on the stovetop or a heat-safe surface.
- This allows the custard to set slightly and makes portioning cleaner.
- Sprinkle fresh cilantro over the top if desired.
- Serve directly from the baking dish, or cut into 6 equal portions and transfer to plates.
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Ready when: Casserole has settled and is cool enough to cut cleanly
Tip: Don't skip the rest—cutting into a piping-hot casserole will cause it to fall apart.

Good to know

Tips

Make sure your sourdough is truly day-old or slightly dried, not soft and fresh. Fresh bread will disintegrate into mush during baking.
Strain the tomato sauce to remove excess liquid, otherwise the casserole may become soggy or watery.
Don't skip the 10-minute rest after pouring the custard—it allows the bread to begin absorbing the liquid evenly.
For a less spicy dish, substitute poblanos with roasted bell peppers (any color) or mild Anaheim chiles.

Make ahead

"You can assemble the casserole (through step 5) up to 8 hours ahead, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding 5–10 minutes to the baking time. Alternatively, roast the poblano peppers and prepare the tomato sauce the day before and store separately in the refrigerator."

Storage & reheating

"Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F (160°C) oven for 15–20 minutes until heated through. Do not freeze; the bread texture will become soggy upon thawing."

Substitutions

poblano peppers, fresh → Mild Anaheim chiles or roasted poblano peppers in a jar (drained and patted dry). If fresh poblanos are unavailable, jarred roasted poblanos save time; you'll skip step 2 entirely.
Oaxaca cheese or fresh mozzarella → Whole-milk mozzarella or mild provolone, shredded. Oaxaca is traditional and melts beautifully, but any melting cheese works. Avoid sharp cheddars, which can overpower the dish.
queso fresco, crumbled → Crumbled feta cheese or ricotta salata. Both provide the same salty, crumbly finish as queso fresco, though the flavor profile shifts slightly.
sourdough bread, day-old or lightly dried → Crusty white or whole-wheat bread, or brioche. Day-old bread works best to avoid a mushy texture; sourdough provides the most authentic flavor and tang.