Chile Relleno Casserole – turn classic chile relleno into a dish you can make at home in no time! Poblano peppers layered with cheese and eggs that is baked to perfection! Super simple with all the flavors you know and love.
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Do you love chile relleno at restaurants, but don’t want to go into the work of deep frying and are intimidated to make it at home? Well this is an easy, cheating way to make it at home and get all those flavors with no deep frying, breading or anything complicated!
I like to make my own roasted chilies for this, but you can make it even easier by buying canned green chilies. Then you can have dinner on the table in no time!
What Is Chile Relleno
A Chile Relleno is a traditional dish from Mexico. It is described as a “stuffed green chile” Most of the time it is stuffed with just cheese, but you can also fill it with beans and meat. It is then coated with eggs and often fried. Poblano peppers are often used throughout Mexico for this dish.
So if you are looking for a way to mix up your meatless dinners, this is a great one! Creamy, cheesy, full of flavor and you will never even think twice about not having meat.
What’s In Chile Relleno Casserole
- Poblano Peppers or Canned Whole Green Chilies
- Monterey Jack Cheese
- Eggs
- Milk
- Flour
- Baking Powder
- Paprika
- Chili Powder
- Garlic Powder
- Salt & Pepper
Poblano Peppers
Poblano peppers are the key to making any chile relleno dish. I think this dish is best when you roast your own peppers, but you can use jarred or canned WHOLE chilies. Just don’t buy the diced green chilies, make sure the can says whole.
Poblano peppers are not spicy, they are considered a mild chili pepper. So this is not a spicy dish, it is mild and just has that green chili flavor.
How To Make Chile Relleno Casserole
- The first step is to roast the peppers. Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Place in a 425º F oven for about 25 minutes until the peppers start to char and blister. Remove from the oven and put them in a large bowl covered with plastic wrap for about 15 minutes. Once they are cool enough to handle, cut off the stem, remove the seeds and peel off the skin.
- To assemble the casserole layer roasted peppers in the bottom of a baking dish. Top with half of the cheese, and then repeat with the rest of the peppers and cheese.
- In a bowl whisk together eggs, milk, flour, baking powder, and seasonings. Pour evenly over the top of the casserole.
- Bake for about 30 minutes in a 350º F oven until the eggs are puffed up, the edges are golden and the center is completely set.
- Remove from oven and let set for 5 minutes before slicing to serve.
Can You Make Ahead
This is a great made ahead dish! You can roast the peppers at anytime and then have them in the fridge waiting for you to assemble. You can also assemble the entire dish, and then cover and place in the fridge for 24 hours before you bake.
Storage
Got leftovers? Just cover the casserole dish or put slices in an airtight container and place in the fridge for up to 4 days. Eggs freeze really well, so you could also cover tightly and freezer for up to 3 months. Thaw in the fridge before baking or place in the microwave to reheat.
What To Serve With Chile Relleno Casserole
More Delicious Mexican Recipes
- Green Chili Pork
- Breakfast Tacos
- Crunchwrap Supreme
- Baja Shrimp Tacos
- Ground Beef Enchiladas
- Instant Pot Chicken Tacos
- Mexican Pizza
Chile Relleno Casserole
Chile Relleno Casserole - turn classic chile relleno into a dish you can make at home in no time! Poblano peppers layered with cheese and eggs that is baked to perfection! Super simple with all the flavors you know and love.
Ingredients
- 4-6 poblano peppers
- 1 Tablespoon olive oil
- Salt & Pepper
- 2 cups shredded Monterey Jack cheese
Egg Mixture
- 4 whole large eggs
- 1/2 cup skim milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- The first step is to roast the peppers. Preheat oven to 425º F.
- Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Bake for about 25 minutes until the peppers start to char and blister.
- Remove from the oven and put them in a large bowl covered with plastic wrap for about 15 minutes. Once they are cool enough to handle, cut off the stem, remove the seeds and peel off the skin.
- Preheat oven to 350º F.
- Spray a 9-inch baking dish with non-stick spray. Arrange a single layer roasted peppers in the bottom of a baking dish. Top with half of the cheese, and then repeat with the rest of the peppers and cheese.
- In a bowl whisk together everything for the egg mixture. Pour evenly over the top of the casserole.
- Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set.
- Remove from oven and let set for 5 minutes before slicing to serve.
Notes
For a Shortcut - Replace the peppers with 3 cans of Roasted WHOLE Green Chilies.
The number of peppers you need depends on the size. You want enough to make 2 single layers in your baking dish.
You can easily double this recipe to feed a crowd, use a 13x9 inch baking dish and double all of the measurements. Baking time will be about the same/
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 383Total Fat 26gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 237mgSodium 835mgCarbohydrates 15gFiber 2gSugar 4gProtein 23g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Beth says
This is a big old dish of spicy, cheesy goodness, and I am so excited to make it! I can’t get enough of this, and I haven’t even made it yet!
Erik says
One of my favorite dishes, love it in casserole form!
katerina @ diethood.com says
I love this! It looks and sounds incredibly delicious!! A must make!
Beti | easyweeknightrecipes says
Such a fantastic casserole! I love, LOVE the flavors, so delicious!
Sandra says
This is seriously comforting!! A new favorite at my house!
Krystle says
A fun new dinner idea. Whole family loved it.
Deb says
I’d love to try your recipe, but your print function is awful. I’m not installing your PDF function and to try to copy it, it’s multiple pages.
Erin S says
You should not have to install anything to print the recipe. You select print on the recipe card and it opens a new window. From there you can select the printer. Some default to a pdf, but you should just select your printer and the pages you want to print. And yes it is a couple of pages because there are a fair number of instructions. And the font is large enough and spaced well enough that people can read it when they are trying to make the recipe and just glancing down quickly. I just walked through it on my own computer again to be sure, and there was nothing about a pdf required, just selecting the printer I wanted to print to.
Teresa says
Open it in your browser and try to print from there.
William says
Umm.. how about “writing”it down? So sad that humans are so lazy nowadays.
Andi says
This looks amazing! Is there any chance that the flour can be substituted for something like almond flour or coconut flour? I eat low carb and don’t eat regular flour. Thank you for any feedback!
Erin S says
I haven’t tried it, but I think almond flour would work or one of the all-purpose flour gluten free substitutes if you can eat those. I think coconut flour absorbs a lot of moisture, so I don’t know that it would work. Let me know if you try it and how it works.
Brian says
This looks really good. I may add a couple tbls. of dried chives and a little shredded chicken in the final layer. Also, some panko flake after 15 minutes in the oven to get a little crisp on the top of the egg mixture. Garnish with cilantro…
Rachael Malone says
That sounds amazing!!! I’m gonna try your suggestion. I love the fact of adding shredded chicken
Marjory L Betchkal says
I can’t wait to make this. I love Chili Relleno’s and this will be a super easy way to make them for everyone. Thank you for sharing this recipe.
Denis says
Baking v. frying has been my “go to” way for 40+ years, but I like your way better! However, one technique I suggest you all try is separating the eggs, mix egg yolks and other mix-ins, whip whites till peaks are stiff…but not dry…gently re-incorporate whites & yolk mixture, and then follow your excellent process.
Wyoandy says
That’s a good idea on the eggs!
Denis Kutch says
Thanks ❣️
Nicholas Corkigian says
I somehow ran across this recipe the other week and it looked interesting. Just tried it tonight and it was pretty easy to make, and rather tasty. Unfortunately, my family can’t handle *any* spice whatsoever. Fortunately, I have no such issues, so I get to eat the entire batch (not that this was high on the spicy scale for me).
Julie says
Would soy milk still work for this.
Erin S says
I am sure that would work well. I haven’t tried it, but I don’t know why it wouldn’t work.
Donna H says
Unfortunately my egg mixture took a really long time to cook. Not sure what I did wrong. The flavor was good but I didn’t have the gooey cheese like I wanted.
Dede says
I made this yesterday I was looking forward to serving it for dinner to my husband and sister. My husband and sister didn’t care for it they said it was too bland. I ate 1 piece of it though I had homemade guacamole and sour cream on mine. I used fresh poblano peppers that I prepped a day early roasting them.
Wyoandy says
Made close to the recipe, added chorizo (beef and DRAINED) and closer to 4 cups of cheese.
Its a very good dish!
Added Guac and sour cream once plated along with being served on lettuce bed.
I find the peppers are easier to peel if put in a zip lock bag but that’s just me.
Will definitely make this again
Cynthia says
With the paprika and chili powder, my egg mixture is not white or cream colored like the photo. Is it necessary to peel the peppers before baking?
Erin S says
You do not necessarily have to peel the peppers, but the skin gets very papery and tough after they are roasted. So it will be harder to eat, and maybe not as enjoyable. You could use canned peppers that are already peeled if you wanted.
Rebekah says
Did I miss the measurements and amounts of chillies/cheese? I have done a variation of this recipe for over 40 years. In my recipe we take the whole roasted then peeled) chilies and put basically a cheese stick sized cut if MJ cheese. The layer it. We cook it covered for half an hour the add tomato sauce and then uncovered for another half an hour. I use 16 peppers, and a 2 lb block of cheese (cut into finger sized chunks.
Rebekah says
I had no idea the recipe is posted twice.