The first time I made a Chile Relleno Casserole Recipe, I was amazed at how effortlessly it all came together. I’d always loved the classic chile rellenos, but the thought of stuffing, battering, and frying peppers felt overwhelming for a quick home meal. This casserole was a revelation! It had all the smoky flavor of roasted poblano peppers, gooey cheese, and a light, fluffy baked egg topping, yet none of the fuss.
My family devoured it, and even the leftovers were gone in no time. Whether served for breakfast, brunch, or dinner, this dish checks all the boxes for comfort food. Plus, it’s versatile and easy to tweak to your liking. I love pairing it with a dollop of sour cream and some homemade salsa for that extra zing. Trust me, you’ll keep coming back to this recipe again and again for its simplicity and deliciousness.
Why You’ll Love This Recipe?
Discover why this Chile Relleno Casserole is a must-try, from its easy prep to its bold, cheesy flavors!
Effortless Yet Flavorful
Forget the lengthy steps of traditional chile rellenos! This casserole skips the battering and frying, replacing it with easy-to-layer components. Yet it delivers all the rich, smoky, savory flavors you’d expect from a more complex recipe.
Perfect for Every Meal
Breakfast, lunch, or dinner—this dish works anytime. Its protein-packed, cheesy goodness makes it great for a hearty morning start or a filling evening meal. Pair it with fresh salsa or a salad, and it’s versatile enough to wow at any table.
Easily Customizable
From the types of peppers to the cheese options, you can adapt this casserole to suit your tastes. Want it spicier? Add jalapeños or Hatch chiles. Looking for extra protein? Toss in shredded chicken or chorizo.
Crowd-Pleasing Comfort
With its golden, puffed-up presentation and layers of melted cheese, this casserole always impresses at potlucks or family gatherings. It’s a no-fail hit, even with picky eaters.
Prep-Ahead Friendly
You can assemble the casserole in advance, making it ideal for busy mornings or dinner parties. A few steps ahead of time mean you have less stress later.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Ingredients
- Poblano peppers
- Monterey Jack cheese
- Cheddar cheese
- Eggs
- Whole milk
- All-purpose flour
- Baking powder
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Optional toppings: sour cream, salsa, cilantro
Variations
- Use canned green chilies if short on time instead of roasting fresh poblanos.
- Swap whole milk for almond or coconut milk for a dairy-free version.
- Add cooked ground beef, sausage, or shredded chicken for extra protein.
- Use pepper jack cheese for a spicy kick.
Equipment You’ll Need
- Baking Dish: For layering and baking the casserole.
- Mixing Bowls: To whisk the egg mixture.
- Whisk: To ensure a smooth egg and milk mixture.
- Tongs: To handle roasted peppers safely.
- Ladle: For pouring the egg mix evenly over layers.
How to Make Chile Relleno Casserole?
Follow these easy steps to make a cheesy, flavorful Chile Relleno Casserole that’s perfect for any meal!
Step 1: Roast the Peppers 🌶️
Preheat your oven’s broiler and line a baking sheet with foil. Place the poblano peppers on the sheet and roast, turning occasionally, until the skins are blackened and blistered (about 10-15 minutes). Transfer them to a plastic bag to steam for 10 minutes. Once cool, peel off the skins, cut off the stems, and scrape out the seeds.
Step 2: Prepare the Baking Dish 🧈
Preheat your oven to 350°F. Lightly spray a 3-quart baking dish with nonstick spray. Arrange half of the roasted peppers in a single layer along the bottom of the dish.
Step 3: Layer the Cheese 🧀
Sprinkle half the shredded Monterey Jack cheese and cheddar cheese over the peppers. Create another layer with the remaining peppers, followed by the rest of the cheese. The cheesy layers are what make this casserole irresistibly gooey.
Step 4: Whisk the Egg Mixture 🥚
In a mixing bowl, whisk together the eggs, milk, flour, onion powder, garlic powder, baking powder, salt, and pepper. Make sure the mixture is free of any lumps, then pour it evenly over the cheese and peppers.
Step 5: Bake and Serve 🎉
Bake the casserole in the preheated oven for about 45 minutes, or until the center is puffed and golden. Allow it to cool slightly for 5-10 minutes before cutting into squares. Garnish with sour cream, salsa, or fresh cilantro, then serve warm and enjoy!
Tips for Making the Recipe
Roast Your Peppers Properly: Blackened skins add smoky depth. Don’t skip the steaming step, as it makes peeling easier.
Use Fresh Cheese: Opt for freshly shredded cheese; pre-shredded varieties don’t melt as smoothly.
Evenly Pour the Egg Mixture: For a consistent bake, ladle the egg mix carefully over all areas of the casserole.
Adjust Heat Levels: For a spicier dish, incorporate jalapeños or a pinch of cayenne.
How to Serve Chile Relleno Casserole
- Serve the casserole with a side of Spanish rice and refried beans for a complete Mexican-inspired meal.
- Garnish with avocado slices or guacamole for added creaminess.
- For a fresh crunch, top each serving with pico de gallo or chopped cilantro.
- Pair it with a light, citrusy salad for a refreshing contrast.
Nutritional Information
Per serving (approximate):
- Calories: 271
- Protein: 17g
- Carbohydrates: 11g
- Fat: 18g
Make Ahead and Storage
Make Ahead
Roast your peppers and assemble all the layers up to a day in advance. Store in the fridge, covered, and bake when ready. Alternatively, fully bake the casserole and reheat it in the oven before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven. To freeze, wrap the cooled casserole tightly in plastic wrap and foil. Store for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
This Chile Relleno Casserole is a game-changer for busy cooks and casserole fans alike. It’s a dish that blends ease, flavor, and comfort in every bite. Once you try it, you’ll want to make it part of your meal rotation all year round!
Chile Relleno Casserole Recipe
Ingredients
- 6-8 large poblano peppers see note
- 2 cups Monterey Jack cheese freshly shredded (divided)
- 1 cup cheddar cheese freshly shredded (divided)
- 5 large eggs
- 1 ½ cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Sour cream salsa, and fresh chopped cilantro for serving (optional but recommended)
Instructions
- Broil the Peppers: Preheat the broiler and position the rack about 6 inches from the heat. Line a baking sheet with foil and arrange the poblano peppers on top. Broil for 10-15 minutes, turning occasionally, until the skins are blackened and blistered.
- Steam & Peel: Transfer the roasted peppers to a plastic bag and let them steam for 10 minutes. Once cool, peel off the skin, remove the stems, and discard the seeds.
- Prep the Baking Dish: Preheat the oven to 350°F and lightly grease a 3-quart baking dish.
- Layer the Ingredients: Arrange half of the roasted chiles in a single layer in the dish. Sprinkle with 1 cup Monterey Jack and ½ cup cheddar. Repeat the layers.
- Make the Egg Mixture: In a bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth. Pour evenly over the layered chiles and cheese.
- Bake & Serve: Bake for 45 minutes until golden and set in the center. Let it cool for 5-10 minutes before slicing. Serve with sour cream, salsa, and fresh cilantro. Enjoy!
Notes
- Roast & Steam Peppers: Charring adds smoky flavor; steaming helps with easy peeling.
- Use Fresh Cheese: Shred your own for better melting and creaminess.
- Even Egg Distribution: Pour evenly to ensure a consistent bake.
- Boost the Heat: Add jalapeños or cayenne for extra spice.
