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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.
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
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Poblano Peppers or Canned Whole Green Chilies – these are not a spicy pepper
- 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. In a pinch you can use bell peppers, but it will definitely change the flavor of the dish.
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
This makes for a great dinner or brunch recipe. In my family we like to top it with Restaurant Style Salsa or Homemade Guacamole. You can ser with a side of Spanish Rice or Refried Beans for a dinner recipe.
If you are serving this for brunch you could serve alongside a Mixed Berry Smoothie, Fruit Skewers and even Air Fryer Bacon for a complete meal.
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so good. My family loved it. After I put the egg sauce on I put pepper jack cheese on top. Yummy!
I made this using canned whole chiles. It was good, but my husband, a retired chef, objected to it being called “Chille Relleno Casserole”. He says even though the ingredients are the same, the flavor is not; I agree with him. Something about the frying of the whipped egg batter on a real relleno totally changes the flavor of the eggs. It’s become part of our breakfast/brunch roation, but we just call it “Cheesy Green Chile Egg Bake”.
Made this for dinner tonight. I added some chicken. Was pleased and husband says it’s a keeper.
This is delicious, I was looking for a simple tasty recipe without meat, and with pablono peppers. It was perfect, thank you!
I plan to add a leg of pulled rotisserie chicken before each layer of cheese.
Great recipe! The crust on top was a soft consistency and compliments the poblano peppers and cheese. Delicious!
this is mostly edible but does not taste anything like a chile relleno.
I just love these mine were a little more spicy than I like but so delicious I sent this recipe to my sister
Absolutely love this recipe! It quickly became a family favorite. One note of caution: the peppers are mild, but the seeds are not. I clean the peppers out before I roast them. I had been handling the seed pods, and then touched my mouth. First my upper lip and nose were on fire, then they were both numb.