Chile Relleno Casserole
Published
Published
A cheater version of classic Chile Relleno, this Chile Relleno Casserole is so much easier without any frying. It has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
We absolutely love the flavors of chile relleno as seen in our chile relleno dip and chile relleno soup. And if you want the real thing, don’t miss our step by step guide and video for authentic chile rellenos! More labor intensive, but it’s amazing.
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Easy Chili Relleno Casserole Recipe
It wasn’t until well into my adult years when I found out chili relleno casserole wasn’t the “real” way to make chili relleno. My mom made chili relleno fairly often when I was growing up…or so I thought.
Chile rellenos is Spanish for “stuffed peppers.” Traditionally, poblano chiles are stuffed with only cheese (but can also include refried beans, pork, beef, or shredded chicken), they are then battered and fried, and covered with salsa roja. Um…amazing. But, pretty labor intensive. My mom made it more like this casserole with layers of chiles, eggs, and cheese, then baked.
What I love about this casserole is you get all the elements and flavors of classic chile relleno, but it’s so much easier to make and there’s no deep frying. I make it all the time – it’s always a big hit whenever I serve brunch for friends.
Is it Chile Relleno or Chili Relleno?
According to the Chile Pepper Institute at New Mexico State University, the spelling of the word ‘chile’ has a long and varied history. Chile comes from the term chilli that comes from the Aztec, Nahuatl language. According to Jean Andrews the Spanish spelling was later changed to chile by Spanish-speaking Mexicans and chili in the United States. So basically, in my opinion, they’re both ok. It just depends on the region.
Ingredients Needed
You only need a handful of very simple ingredients to make this chili relleno casserole recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Poblano peppers – The number of peppers you need depends on the size of them. You want enough to make 2 single layers in your baking dish.
- Cheeses – We use a combination of Monterey Jack cheese and cheddar cheese, freshly shredded off the block for best flavor.
- Eggs – Eggs are a key ingredient which hold the casserole together and make it thick and filling.
- Whole milk – Whole milk or 2% is my preference for taste and creaminess.
- Flour – Just a little all-purpose flour is used to help the casserole hold its form.
- Baking powder – Gives the egg mixture lift and makes them nice and fluffy!
- Seasonings – Onion powder, garlic powder, salt, and pepper season the casserole.
- For serving – We like to serve portions with sour cream, salsa, and fresh chopped cilantro.
Make this dish even easier!
Video: How to Make Chili Relleno Casserole
To make chili relleno casserole, scroll down to the printable recipe card for details and measurements and don’t miss the video below.
What to Serve with Chili Relleno Casserole
We like to serve portions with sour cream, salsa or pico de gallo, and fresh chopped cilantro. If you hate cilantro, parsley is totally fine. For even more of a meal, it’s great with simple spanish rice.
Make Ahead and Storing Leftovers
- To make in advance. This is a great made-ahead dish. You can roast the peppers 1 to 2 days ahead of time and keep them in the fridge until you’re ready to assemble the casserole. You can also assemble the entire dish, and then cover and place in the fridge for up to 24 hours before you bake.
- Storing leftovers. Let cool completely, then cover the casserole (or put individual portions in an airtight container) and place in the refrigerator for up to 3 days. This also freezes well. Cover in plastic wrap and again in foil and freeze for up to 3 months. Thaw in the fridge reheating in the oven or microwave.
More Mexican Breakfast Recipes:
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Chile Relleno Casserole
Ingredients
- 6-8 large poblano peppers, (see note)
- 2 cups freshly shredded Monterey Jack cheese, , divided
- 1 cup freshly shredded cheddar cheese, , divided
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- sour cream, salsa, and fresh chopped cilantro, , for serving (optional, but recommended)
Instructions
- Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
- Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.
- Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
- Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro. Enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I have made this dish several times. My family and friends love it and have asked for the recipe
This is so good!❤️
This is my go to recipe for chili relleno cravings and my family loves it too. This is the first time I deviated and tried something new and my family really liked this also so I thought I’d share – I added thinly sliced zucchini to each layer and cumin to the milk mixture. The zucchini was because I had leftover and I wanted my kids to have more veggies.
Either way, this recipe rocks!!
Loved this recipe! Came out perfectly. Added some ground beef and served with rice and beans.
I have made this several times and we love it. Looking forward to summer pepper season so I can make ahead and freeze.
Made this for Easter. It was a hit. Followed the 2X recipe in a large lasagna pan needed an extra 20 minutes to cook. Covered with foil after 30 minutes to keep top from burning. Great!
Turned out great! Thanks. I deviated just slightly and added taco meat to make the hubby happy. I used frozen hatch chili peppers (medium heat). I did not drain them enough and it was a little watery. That was my bad though. I’m already looking forward to making it again! Thanks for the recipe.
So, you didn’t make this recipe at all.
It was easy to prepare and enjoyed by all. The only change I made was using asadero cheese instead of Monterrey Jack and cheddar. Since the dish was made for a potluck, the chilies I used were on the mild side.
This!!! Wow!!! I used a 27 oz. can of Hatch green whole chiles instead of the poblanos… followed the recipe and dirtied one bowl and baking dish… will never go the stuff and fry route ever again! My hubby is on seconds, hoping to try and freeze leftovers as I prep and prepare for a month or more of meals for the two of us 🤣 Going in my recipe book! Thank you so much!
First time i’ve made this recipe. I substituted Carolina Reaper cheese for the Jack cheese, since we love spice, and i thought it was delicious! Next time, i will probably add meat. It was easy and tasty, and I will make it again. Thank you!
I made this for dinner last night for my husband and I. It was delicious. We decided that this recipe will be in our regular rotation. It was easy to make. It tasted just like chili relleno that I order from my favorite Mexican restaurant.
Came out great. I opted for using canned pablano chilis, but next time I may take the time and use fresh ones. I pretty much made it as written. When it came out of the oven and cooled, I cut into rectangles and used the sections to stuff my burritos. I had several KETO flour tortillas in the freezer. I added extra cheese to the burritos and wrapped all but a couple in foil. Then, I froze them for some quick breakfasts. I used to buy burritos like them, while I was working in California, but have never had them in the midwest. Thrilled to have an easy recipe that works. We had ours that day with black refried beans and parboiled white rice. I know that wasn’t staying with KETO, but sometimes you have to live a little…lol Thank you Amy.
This is as close to the “real deal rellano” as you can get without the frying oil. Super easy. I stuffed my chili’s in stead of layering them.
We loved the results, and flavor gets 5 stars. Peeling the peppers was a little difficult, not having done this before.
I love this recipe. Chile rellenos are one of my favorites whenever I eat out at a Mexican restaurant, and I’ve tried to make them at home but WHAT A PAIN! This recipe gives you the same flavor and mouthfeel without all the work.
Years ago I saw Melissa D’Arabian make cheese chile rellenos with corn added so I added about 1/3 cup of frozen corn to one layer for a little texture.
Thanks!!!
Very good was liked by all. Only changes done: used Evaporated Milk and did 1/2 tsp. Garlic Powder, 1/2 tsp. Cumin and 1/2 tsp. Oregano
Had some grenade chile rellenos in the freezer, defrosted them and used them in this. Just delicious! This and your lemon Crack chicken are out of this world! Thank you!!!
My oven has a high and low setting for the broiler… Which one should I use?
Thanks!
Hi Tom – I use the high setting. Just make sure it’s 6 inches from the heat source and watch it carefully. All ovens run differently.
I made this for a family party and it was the first dish to be finished. My niece asked for the recipe too! I look forward to making it again!
would this travel?
I am going to a party an hour away. I need to arrive an hour before we eat and its an hour away so would this last for two hours before consuming?
It certainly won’t go bad after 2 hours, but this is best served right way while it’s warm and the eggs are crisp and puffy. Do you have a way to keep it warm in the car or warm it up once you arrive?
To make this over the edge, thinking about adding hash browns to the casserole. Have you tried it?