Craving the smoky, cheesy comfort of chile rellenos, but not up for the work of stuffing and frying? This chile relleno casserole delivers classic flavors in a crowd-pleasing, easy-to-make dish. The layers of roasted poblano peppers and gooey cheese set in a soft, savory custard come together in the oven without any fuss. It’s perfect for breakfast, brunch, or dinner—whenever you want a taste of Tex-Mex warmth at your table.
What Is Chile Relleno Casserole?
Chile relleno casserole is a streamlined twist on the traditional Mexican chile relleno. Instead of stuffing individual peppers, you layer roasted poblanos with cheese and pour an egg-based custard over the top. It bakes into a golden, puffed casserole with all the flavor and none of the hassle of frying. You get the best of a classic dish, only easier, faster, and ideal for sharing.
Why Make Chile Relleno Casserole?
You’ll love chile relleno casserole because:
- Quick and Simple: Skip the complicated prep. No need to stuff or fry each pepper.
- Soft, Cheesy Texture: The eggs bake up light and flavorful alongside two cheeses.
- Big Flavors: Roasted poblanos add gentle heat and smoky undertones.
- Flexible for Any Meal: Good for breakfast, lunch, or dinner—you decide.
- Feeding a Crowd: Serves a family or group without extra effort.
Gathering Your Ingredients
A short, smart list brings chile relleno casserole to life. Fresh poblano peppers shine here, but shortcuts work too.
| Ingredient | Notes |
|---|---|
| Poblano peppers (or whole green chiles) | Roasted for depth of flavor |
| Cheddar cheese | Adds sharpness and tang |
| Monterey Jack cheese | Melts well; balances cheddar |
| Large eggs | For the gentle, fluffy custard base |
| Whole milk | Creates a creamy texture |
| All-purpose flour | Thickens the custard |
| Baking powder | Lightens the egg mixture |
| Onion powder, garlic powder | Savory aromatics |
| Salt, black pepper | For seasoning |
| Tomato sauce (optional) | Adds a tangy, bright layer |
| Sour cream, salsa, cilantro | Optional toppings for extra flavor |
If you already have cheddar and jack at home, you’re set. For the peppers, poblanos provide great flavor, but canned green chiles make things quicker.
Step-by-Step: Making Chile Relleno Casserole
Let’s walk through the entire process, from roasting the peppers to serving the finished dish. No deep frying, no messy oil—just honest comfort food in every bite.
1. Prepare the Peppers
- Roast the Poblanos: Place whole poblano peppers on a foil-lined baking sheet. Broil on high, turning every few minutes, until the skins char and blister (usually 10–15 minutes).
- Steam and Peel: Transfer the hot, roasted peppers to a bowl and cover tightly. Let them steam for 5 minutes. This softens them and makes the skins easy to peel.
- Remove Skins and Seeds: Once cool enough to handle, peel off the blackened skins. Slice off the stems and open the peppers to remove seeds and membranes.
Time-saving tip: Canned whole green chiles work well. Drain and pat them dry; skip the roasting/peeling.
2. Assemble the Layers
- Grease Your Baking Dish: Use a 9×13-inch dish for the casserole.
- Layer Peppers and Cheese: Lay half the poblanos across the dish. Sprinkle with half the cheddar and Monterey Jack. Repeat with the remaining peppers and cheese.
Variation: Add a layer of tomato sauce over the peppers and cheese for extra brightness.
3. Mix and Pour the Custard
- Whisk the Eggs: Crack eggs into a large bowl and whisk until smooth.
- Blend in Ingredients: Add milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper. Whisk to combine.
- Pour Over Casserole: Gently pour the egg mixture over the layered peppers and cheese.
4. Bake
- Bake the Casserole: Preheat your oven to 350°F (175°C). Place the assembled casserole in the oven.
- Cooking Time: Bake for 40–45 minutes, or until puffed, golden, and set in the center.
- Cool Briefly: Allow to cool about 10 minutes before slicing. This helps the casserole set and makes serving easier.
Tips and Techniques
- Roasting for Richness: Don’t skip roasting your poblanos if you want authentic flavor. That charred skin gives the dish its signature smokiness.
- Shortcuts Work: No time to roast? Canned green chiles keep prep speedy.
- Control the Heat: For spicier results, leave some seeds in the peppers. For mild, stick to seeded poblanos or even bell peppers.
- Customize the Fillings: Want to add protein? Layer in cooked chorizo, crumbled bacon, or shredded chicken. Black beans work for a vegetarian twist.
- Experiment with Toppings: Cool tangy sour cream, zesty salsa, sliced avocado, or crumbled cotija cheese all add layers of flavor.
- Crunchy Topping: Love texture? Blend a cup of panko with a touch of melted butter and sprinkle on the casserole at the 30-minute mark, then finish baking uncovered.
Storage and Make-Ahead Ideas
Chile relleno casserole earns extra points for being make-ahead friendly. Whether you’re planning a weekend brunch or prepping weekday dinners, it keeps well.
Leftovers
- Store cooled casserole, tightly covered, in the refrigerator up to 3 days.
- Reheat slices in a 350°F oven, covered with foil, until hot—about 20–25 minutes.
Freezing
- Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
- For best texture, bake freshly assembled, but unbaked casserole can be wrapped and frozen for up to 2 months. Thaw and bake as usual.
Variations and Serving Suggestions
There are plenty of ways to make this casserole your own:
- Tex-Mex Inspired: Sprinkle sliced jalapeños, cooked ground beef, or taco seasoning into the casserole for a Tex-Mex spin.
- Vegetarian Option: Add sautéed mushrooms, spinach, or black beans in with the peppers.
- Garnish: Chopped cilantro, pico de gallo, or salsa verde brighten up each slice.
- Breakfast Casserole: Serve with crispy hash browns and fruit for a weekend brunch.
Try pairing slices with a bowl of tangy tomato soup or fresh green salad for lunch or dinner. It also plays well with simple rice, refried beans, or warm tortillas.
Frequently Asked Questions
Can I make chile relleno casserole ahead?
Yes. Assemble the casserole up to 24 hours in advance. Cover and refrigerate. Remove from fridge while the oven preheats, then bake as usual.
What’s the best cheese for chile relleno casserole?
A mix of cheddar and Monterey Jack melts beautifully and creates depth. Pepper Jack or Oaxaca cheese also work well.
Can I use other peppers?
Bell peppers are milder and work for kids or spice-averse guests. Anaheim peppers offer gentle heat and a great texture.
Why use flour and baking powder?
Flour thickens the custard, keeping it from turning watery. Baking powder lifts the eggs, resulting in a light, almost soufflé-like finish.
How do I keep the casserole from becoming soggy?
Roast and peel peppers thoroughly, and pat dry. If using canned chiles, drain them well.
Easy Chile Relleno Casserole Recipe
Here’s a clear, step-by-step recipe for your kitchen.
Ingredients
- 6 large poblano peppers (or 2–3 cans whole green chiles)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 6 large eggs
- 1½ cups whole milk
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup tomato sauce (optional)
- Sour cream, salsa, chopped cilantro (for serving)
- Butter or oil for greasing the pan
Instructions
- Roast and Prep Peppers: Broil poblanos on a foil-lined baking sheet, turning until blackened on all sides. Transfer to a covered bowl and steam 5 minutes. Peel, stem, and deseed.
- Assemble: Grease a 9×13-inch baking dish. Lay half the peppers in the bottom. Sprinkle with half the cheese. Repeat layers. Add tomato sauce if using.
- Mix Custard: In a bowl, whisk eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper.
- Pour and Bake: Pour mixture over the layers. Bake at 350°F for 40–45 minutes, or until golden and set.
- Rest and Serve: Cool for 10 minutes. Slice, serve with sour cream, salsa, and cilantro.
Chile relleno casserole bridges the beloved flavors of Mexican home cooking and weeknight ease. Roasted poblanos, creamy cheese, and a soft egg base create a dish with character and heart. Whether you’re serving this for brunch with friends or tucking leftovers away for tomorrow’s lunch, it’s always worth having in your rotation.
Chile Relleno Casserole
This rich and creamy chile relleno casserole is easy to make. It captures the essence of traditional chile relleno. You don’t have to deal with the hassle of frying.
Ingredients
- 6-8 large poblano peppers
- 1/4 teaspoon black pepper
- 1 teaspoon baking powder
- 3 tablespoons all-purpose flour
- 5 large eggs
- 1/4 teaspoon onion powder
- Sour cream, salsa, and fresh chopped cilantro for serving (optional)
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 8 ounces tomato sauce, optional
- 2 cups Monterey Jack cheese, shredded
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
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!