Chile Relleno Casserole

4.46 from 382 votes
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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!

chili relleno casserole slice on a white plate with a fork

 

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.

taking a slice of chili relleno casserole out of baking dish

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
roasted poblano peppers in a bowl

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

  1. 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.
  2. 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.
  3. In a bowl whisk together eggs, milk, flour, baking powder, and seasonings. Pour evenly over the top of the casserole.
  4. 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.
  5. Remove from oven and let set for 5 minutes before slicing to serve.
chili relleno casserole in baking dish garnished with cilantro

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.

looking down on a white plate with a slice of chili relleno casserole and fork

What To Serve With Chile Relleno Casserole

close up chili relleno casserole for pinterest

More Delicious Mexican Recipes

cropped close up of chili relleno casserole on a plate with a fork
4.46 from 382 votes

Chile Relleno Casserole

By Erin
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.
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Servings: 4

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.
    roasted poblano peppers in a bowl
  • 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.
    layer of peppers in baking dish
  • In a bowl whisk together everything for the egg mixture. Pour evenly over the top of the casserole.
    pouring egg mixture over 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 13×9 inch baking dish and double all of the measurements. Baking time will be about the same/

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 15g | Protein: 23g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 237mg | Sodium: 835mg | Fiber: 2g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Dinner Recipes
Cuisine: American
Servings: 4
Calories: 383
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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72 Comments

  1. 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”.

  2. This is delicious, I was looking for a simple tasty recipe without meat, and with pablono peppers. It was perfect, thank you!

  3. Great recipe! The crust on top was a soft consistency and compliments the poblano peppers and cheese. Delicious!