Easy Chile Relleno Casserole – A Comforting Mexican-Inspired Dish

If you love cheesy, flavorful Mexican dishes but don’t want to spend hours in the kitchen, this Easy Chile Relleno Casserole is the recipe you need. It’s inspired by the traditional chile relleno, a beloved Mexican dish where poblano peppers are stuffed with cheese, dipped in egg batter, and fried until golden. While delicious, the original method can feel overwhelming, especially on busy weeknights.

This casserole takes all the essential flavors—mild roasted peppers, melty cheese, and fluffy egg custard—and turns them into an easy baked dish. No frying, no complicated steps—just layers of comfort baked in the oven.

Whether you’re making it for brunch, dinner, or even meal prep, this chile relleno casserole is guaranteed to impress your family and guests.

What Is a Chile Relleno Casserole?

Traditionally, chiles rellenos (which translates to “stuffed peppers”) are made by stuffing roasted poblano peppers with cheese or meat, dipping them in whipped egg batter, and frying them until crispy. They are often served with a rich tomato sauce.

This casserole is a shortcut version. Instead of frying, the peppers are layered in a casserole dish with cheese, then topped with an egg and milk mixture that bakes into a light custard. The result is a fluffy, cheesy, savory dish that keeps all the flavor but cuts down on the work.

It’s similar to a crustless quiche or breakfast strata but with bold Mexican flavors.

Ingredients You’ll Need

Here’s a detailed breakdown of what goes into this delicious casserole:

6 poblano peppers – roasted, peeled, seeded, and halved. If you’re short on time, you can use canned whole green chiles.
3 cups shredded cheese – Monterey Jack and cheddar are a classic combo, but pepper jack or Oaxaca cheese work beautifully.
6 large eggs – for the fluffy custard-like base.
1 ½ cups whole milk – helps create a creamy texture.
½ cup all-purpose flour – thickens the egg mixture so it holds together.
1 teaspoon baking powder – gives the casserole a little lift.
½ teaspoon salt – enhances all the flavors.
½ teaspoon garlic powder – adds depth.
½ teaspoon onion powder – balances the richness.
¼ teaspoon black pepper – for mild spice.
1 can (10 oz) diced green chiles (optional) – for extra flavor.
Fresh cilantro or green onions – for garnish.

Step-by-Step Instructions

Step 1: Roast the Peppers

If using fresh poblano peppers, roast them over an open flame, under the broiler, or on a hot grill until the skins blister and blacken. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove seeds, and cut into halves.

Shortcut: Use canned whole green chiles for convenience.

Step 2: Layer the Peppers and Cheese

Grease a 9×13-inch baking dish. Spread half the peppers across the bottom, then sprinkle with half the cheese. Repeat with the remaining peppers and cheese.

Step 3: Make the Egg Batter

In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, garlic powder, onion powder, and black pepper until smooth. If you want a bolder flavor, stir in the can of diced green chiles.

Step 4: Bake

Pour the egg mixture evenly over the peppers and cheese. Bake at 350°F (175°C) for 40–45 minutes, until golden brown and set in the center. A toothpick should come out clean.

Step 5: Rest and Serve

Let the casserole cool for 10 minutes before cutting into squares. Garnish with fresh cilantro or green onions, and serve warm.

Tips for the Best Casserole

Use the right cheese – Monterey Jack melts smoothly, while cheddar adds sharpness. For authenticity, try Mexican cheeses like queso asadero or Oaxaca.
Spice it up – Add jalapeños or hot sauce to the egg mixture for extra heat.
Make it ahead – Assemble the casserole the night before, cover, refrigerate, and bake the next day.
Low-carb version – Skip the flour for a lighter, quiche-like dish.

Serving Ideas

This dish is versatile and can be served in different ways:

For breakfast or brunch: Pair with fresh fruit, avocado slices, and breakfast potatoes.
For dinner: Serve with Mexican rice, refried beans, or a simple salad.
Toppings: Salsa verde, pico de gallo, sour cream, or guacamole take it to the next level.

Variations

Meaty Version: Add cooked ground beef, shredded chicken, or chorizo between the layers.
Vegetarian Boost: Mix in roasted corn, black beans, or sautéed mushrooms.
Cheesy Upgrade: Add a layer of cream cheese or cotija for extra richness.
Saucy Style: Top the casserole with enchilada sauce or a tomato-based sauce before baking.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap portions tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.
Reheat: Warm in the oven at 350°F for 10–15 minutes or in the microwave for 1–2 minutes.

Nutrition Information (Per Serving – about 8 servings)

Calories: ~280
Protein: 16g
Carbohydrates: 9g
Fat: 20g
Fiber: 1g
Sugar: 3g

Frequently Asked Questions (FAQs)

1. Can I use canned chiles instead of fresh poblanos?
Yes! Canned green chiles are a great shortcut if you don’t want to roast fresh peppers.

2. Is this casserole spicy?
Not really—poblano peppers are mild. If you want more spice, add jalapeños or use pepper jack cheese.

3. Can I make it dairy-free?
Yes, substitute dairy-free cheese and unsweetened almond or oat milk.

4. Can I prepare it ahead of time?
Absolutely! Assemble the casserole the night before, refrigerate, and bake fresh the next day.

5. What can I serve with it?
It pairs well with Mexican rice, beans, tortillas, or a fresh green salad.

Final Thoughts

This Easy Chile Relleno Casserole is everything you love about chile rellenos but without the extra work. It’s cheesy, flavorful, and incredibly satisfying. Whether you’re feeding your family on a weeknight or hosting friends for brunch, this recipe delivers every time.

The best part? You can customize it to your liking—make it meaty, keep it vegetarian, spice it up, or keep it mild. Once you try it, it will become a staple in your recipe collection.