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
- 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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Robin
Friday 26th of May 2023
May add taco meat! Can't wait to make this, it looks delicious! Will update when I do.
Sandy
Monday 10th of April 2023
This is a great recipe that I'll definitely make again! Just a couple things: -i wish I can cut the peeled peppers down a little. Leaving them in strips or whole made it difficult to serve -i took the advice of another commenter and whipped the egg whites then folded in with the remaining egg mixture. Great results! -i used prettier jack to kick up the slice a little
Sandra Pratt
Saturday 8th of April 2023
I think this would be good served with a red sauce on the side like Chile rellenos are served.. definitely gonna try this recipe tho. Thank you!
Mark C
Saturday 8th of April 2023
Will probably try this, though we will add chicken to mimic our favorite Tex-Mex dish, which used to be served at Chuy's.
Lacy Thompson
Monday 13th of March 2023
I’m dying to try this as I love Chile Relleno in regular form! However, my kids can’t handle any spice… is this spicy or just flavorful like a normal Chile Relleno is? Thanks in advance!