Name: Easy Chile Relleno Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 6–8 roasted poblano or Anaheim peppers (peeled & seeded); 2 cups shredded Monterey Jack or cheddar cheese; 4 large eggs; 1 cup milk or half-and-half; 3 tbsp all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup canned enchilada sauce or tomato sauce (optional, for topping)

Jump to Recipe·Print Recipe

Table of Contents

Why You’ll Love Chile Relleno Casserole

If you’ve ever made classic chile rellenos, you know they can be a labor of love, stuffing, frying, and carefully flipping each pepper. This baked version offers all the flavor without the hassle.

Here’s why it’s a kitchen favorite:

Time-saving – No frying or breading needed.
Make-ahead friendly – Assemble it the night before and bake when ready.
Feeds a crowd – Perfect for potlucks, parties, or family dinners.
Customizable – Add chorizo, chicken, or keep it vegetarian.
Cheesy goodness – Layers of gooey cheese make every bite irresistible.

**What Is a Chile Relleno Casserole?**

A chile relleno casserole is a baked version of the classic Mexican chile relleno, which traditionally involves roasting and stuffing poblano peppers, dipping them in egg batter, and frying until golden. The casserole version keeps the signature flavors—roasted peppers, melty cheese, and egg batter—but layers everything in a baking dish instead.

This method became popular in home kitchens across the U.S. because it simplifies preparation while preserving the smoky pepper flavor and cheesy goodness. According to The Kitchn, it’s a great option for feeding a crowd without spending hours over the stove.

A Brief History of Chile Rellenos

The chile relleno originated in Puebla, Mexico, and has been a staple of Mexican cuisine for centuries. Traditionally made with poblano peppers stuffed with cheese or meat, dipped in egg batter, and fried, it’s a celebration of rich, smoky flavors. Over time, cooks adapted the dish to suit busy lifestyles, transforming it into a casserole-style bake that retains the essence of the original while making it easier to prepare.

Close-up of chile relleno casserole with roasted poblanos and melted cheese in a baking dish

Key Ingredients for Chile Relleno Casserole

The magic of this dish lies in its simple but flavorful ingredients:

1. Peppers

Poblano peppers are the star—mild, smoky, and perfect for roasting.
If fresh poblanos aren’t available, you can use canned green chiles for convenience, though fresh peppers provide better flavor.

2. Cheese

A mix of Monterey Jack and Colby Jack melts beautifully.
Other options: Oaxaca, Chihuahua, or Pepper Jack for a spicy kick.

3. Egg Batter

A blend of eggs, milk, flour, and baking powder forms a light, puffy layer.

4. Optional Add-ins

Chorizo, shredded chicken, ground beef, or even sautéed veggies can be added for variety.

5. Sauce (Optional)

Some recipes add enchilada sauce or a roasted tomato sauce for extra depth.

Tools You’ll Need

Baking dish (9×13 or similar)
Mixing bowls
Whisk or hand mixer
Foil or plastic bag (for steaming roasted peppers)
Broiler or open flame for roasting poblanos

How to Make Chile Relleno Casserole

Follow these steps for a perfect, fluffy casserole:

Step 1: Roast and Prepare the Peppers

Place poblanos under a broiler or over an open flame until blistered and charred.
Steam them in a plastic bag or covered bowl for 10 minutes.
Peel off skins, remove seeds, and pat dry.

Step 2: Layer the Ingredients

Spread a layer of roasted chiles in the greased baking dish.
Sprinkle with shredded cheese.
Repeat until all peppers and cheese are used.

Step 3: Make the Egg Batter

In a bowl, whisk eggs, milk, flour, and baking powder until smooth.
Season with salt, pepper, and optional spices like cumin or garlic powder.

Step 4: Pour and Bake

Pour the batter evenly over the layered peppers and cheese.
Bake at 350°F (175°C) for 40–45 minutes, until puffed and golden.

Step 5: Rest and Serve

Let the casserole cool for 10 minutes before slicing.
Garnish with chopped cilantro, salsa, or sour cream.

Tips for Success

Drain peppers well to avoid excess moisture.
Don’t overmix the batter—light whisking keeps it fluffy.
Use freshly shredded cheese for better melting.

Variations & Customizations

One of the best things about this dish is its versatility:

Chorizo Version – Cook crumbled chorizo and layer it with peppers and cheese.
Vegetarian – Add black beans, corn, or sautéed mushrooms.
Spicy Kick – Use jalapeños or Pepper Jack cheese.
Saucy Twist – Top with enchilada sauce or roasted tomato salsa before baking.
Low-Carb – Skip the flour and use only eggs for the batter.

Serving Suggestions

This casserole pairs perfectly with:

Mexican rice or Spanish-style rice
Refried beans or black beans
Warm corn tortillas
Fresh pico de gallo or guacamole
A crisp green salad with lime dressing

For special occasions, serve with margaritas or a refreshing agua fresca.

Make-Ahead, Storage & Reheating

Make-Ahead: Assemble the casserole, cover, and refrigerate overnight. Bake fresh the next day.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze portions wrapped in foil for up to 3 months.
Reheating: Warm in a 350°F oven for 15–20 minutes or microwave individual portions.

Common Mistakes to Avoid

Skipping the roasting step – Raw peppers won’t have the same smoky flavor.
Watery casserole – Make sure peppers are well-drained.
Overbaking – Check for doneness around 40 minutes; overbaking can dry it out.

FAQs About Chile Relleno Casserole

Q: Can I use canned green chiles instead of fresh poblanos?
A: Yes, but fresh roasted peppers give the best flavor.

Q: Can I prepare it the night before?
A: Absolutely—assemble and refrigerate, then bake fresh.

Q: How can I make it vegetarian?
A: Simply omit meat and add beans or vegetables.

Q: Can it be frozen?
A: Yes, wrap tightly in foil and freeze for up to 3 months.

Q: What cheese works best?
A: Monterey Jack and Colby Jack are great, but Oaxaca or Chihuahua are authentic Mexican options.

Conclusion

This chile relleno casserole brings together smoky peppers, gooey cheese, and fluffy egg batter in a dish that’s both comforting and easy to make. Whether you stick to the classic version or experiment with spicy or meaty variations, this recipe is sure to become a family favorite. Try it for your next brunch or dinner gathering, and enjoy a slice of Mexican-inspired flavor.