I hope you’re sitting down because this easy chili relleno casserole is good enough to make you swoon!
This dish takes all the flavors you love from traditional chile rellenos and transforms them into a hearty, cheesy casserole that’s perfect for feeding a crowd.
I’m talking layers of roasted poblano peppers and melted cheese enveloped in a fluffy egg custard.
Every mouthful gives you a harmonious blend of textures and tastes. Better yet, it can be on the table in just an hour.
Why You’ll Love This Chile Relleno Casserole
Easy to Make: Skip the hassle of stuffing, battering, and deep frying. With this baked chili relleno casserole, you get all the flavor and none of the fuss!
Taste & Texture: The fluffy egg mixture suspends the chiles and cheese in a pillowy cloud. Add the optional tomato sauce, and it tastes just like the real deal.
Versatile: Breakfast, brunch, lunch, or dinner, this Mexican-inspired casserole is great for any meal.
Ingredients
- Poblano Peppers: Roasted until tender and smoky, poblanos add mild heat and deep flavor.
- Cheddar and Monterey Jack Cheese: Cheddar brings sharpness, while Monterey Jack has a mellow, slightly sweet flavor.
- Large Eggs: Eggs bind the casserole together and create a fluffy texture.
- Whole Milk: To help create a tender, custardy base.
- All-Purpose Flour: For thickening the egg mixture, allowing it to set properly.
- Baking Powder: The secret to achieving the puffy, light texture.
- Seasonings: A simple blend of onion powder, garlic powder, salt, and black pepper.
- Tomato Sauce (optional): You don’t have to add it, but a layer of tomato sauce adds bright, acidic contrast to balance the rich eggs and cheese.
- Sour Cream, Salsa, and Fresh Chopped Cilantro: Optional toppings to complement the Mexican flavors.
How to Make Chile Relleno Casserole
Thanks to these easy steps, you’ll never have to stuff, batter, and fry chili rellenos again!
1. PREP: Line the baking sheet with foil and preheat the broiler to medium-high.
2. BROIL: Arrange the whole poblano peppers on the tray and broil for 10-15 minutes, turning until the skins blacken.
3. STEAM: Transfer the peppers to a bowl, cover with plastic wrap or foil, and steam for 5 minutes.
4. PREHEAT: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
5. MIX: Whisk the eggs in a large bowl, then blend in milk, flour, baking powder, onion powder, garlic powder, salt, and pepper.
6. PEEL: Peel the skins off the peppers, remove stems, slice in half, and deseed.
7. LAYER: Layer half of the poblanos in the baking dish, sprinkle with half of the cheese, then repeat with the remaining poblanos and cheese. If using, drizzle over the tomato sauce, followed by the egg mixture.
8. BAKE: Bake for 40-45 minutes until puffed and set, then let cool for 10 minutes.
9. SERVE: Serve hot with sour cream, salsa, and fresh cilantro, if desired. Enjoy!
Tips For the Best Chile Relleno Casserole
The first time I tried this, I was blown away.
Roasting the poblanos gives them a smoky depth that infuses into the whole dish.
And the combo of Monterey Jack and cheddar creates the perfect cheesy bite. It’s like a delicious love child of an enchilada and a souffle!
For the most mouthwatering casserole, follow these tips:
- Roast ahead. You can roast the poblano peppers up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to use.
- Try canned chiles. For a shortcut, use 2-3 (7 ounce) cans of whole green chiles instead of roasting fresh poblanos. Drain them well and pat them dry, then layer with the cheese as instructed.
- Spice it up. Want more heat? Leave the seeds in the peppers or garnish with hot sauce.
- Make it mild. To tone down the heat, you could swap poblanos for bell peppers.
- Get creative. For extra flavor, mix in sautéed onions, garlic, chorizo, shredded chicken, ground beef, or black beans.
- Personalize toppings. Sour cream, salsa, and chopped cilantro are my fave, but use yours! Sliced avocado, pico de gallo, or salsa verde are some ideas.
- Give it some crunch. Mix 1 cup panko breadcrumbs with 2 tablespoons melted butter. Sprinkle this over the casserole after baking for 30 minutes.
How to Store
Leftovers or meal prep, you’ve got options for storing. Don’t you just love that? I know I do!
To Store: Cover the cooled casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For an unbaked casserole, assemble, cover, and refrigerate for up to 24 hours before baking.
To Freeze: Wrap the cooled casserole in plastic wrap and aluminum foil, then freeze for up to 3 months. For an unbaked casserole, assemble, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
To Reheat: Preheat the oven to 350°F, cover the casserole with foil, and bake for 20-25 minutes until heated through. Bake make-ahead casseroles as instructed.
More Tex-Mex Recipes You’ll Love
Taco Zucchini Boats
Chicken Chimichangas
Beer Battered Fish Tacos
Crispy Chicken Tacos
Chile Relleno Casserole
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15
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kcalThis rich and creamy chile relleno casserole is easy to make and captures the essence of traditional chile relleno without the hassle of frying.
Ingredients
6-8 large poblano peppers
2 cups Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
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
8 ounces tomato sauce, optional
Sour cream, salsa, and fresh chopped cilantro for serving (optional)
Instructions
- Preheat the broiler to medium-high and line a baking sheet with foil.
- Arrange the whole poblano peppers on the tray with space between each. Broil for 10-15 minutes, turning every few minutes, until the skins are blackened.
- Remove the tray from the oven, transfer the peppers to a heat-proof bowl, and cover loosely with plastic wrap or foil. Set aside to steam for 5 minutes.
- While the poblanos steam, preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, whisk the eggs until smooth, then blend in the milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Set aside.
- When the poblanos are cool enough to handle, rub and peel off the skins. Cut off the stems, slice them in half, and remove the seeds.
- Layer half of the roasted poblano peppers in the bottom of the baking dish. Sprinkle half of the Monterey Jack and cheddar cheese over the peppers. Top with the remaining poblanos and then the remaining cheese.
- If using, drizzle the tomato sauce over the top layer of cheese. Finally, carefully pour the egg mixture evenly over the top.
- Bake for 40-45 minutes, until puffed up and set. Let cool for 10 minutes.
- Serve hot with sour cream, salsa, and fresh cilantro, as desired. Enjoy!
Notes
- For a shortcut, use 2-3 (7 ounce) cans of whole green chiles instead of roasting fresh poblanos. Drain them well and pat them dry, then layer with the cheese as instructed.
- Mix 1 cup panko breadcrumbs with 2 tablespoons melted butter. Sprinkle this over the casserole after baking for 30 minutes for some crunch.
Are 3 tablespoons of flour enough for 1 1/2 cups milk?
Hi Linda!
Yes, 3 tablespoons is enough.
Generally, you’ll use 2 tablespoons of flour per 1 cup of liquid.
And this recipe calls for 1 1/2 cups milk 🙂
Does this crow freeze well?
Hi Melissa!
Yes, it does freeze well.
Bake and then cool the dish fully. Double wrap the whole dish in plastic and foil, and freeze for 2-3 months.
Thaw it in the fridge overnight before baking again to reheat (without the plastic, of course 🙂
Yes! But I’d add a thin layer of enchilada sauce–or salsa–instead of the tomato sauce.