Description
This Chile Relleno Casserole takes everything you love about traditional chile rellenos—roasted peppers, gooey cheese, and fluffy egg batter—and turns it into an easy-to-bake dish. No frying required, just layers of flavor baked to perfection. Perfect for a hearty brunch, weeknight dinner, or potluck favorite!
Ingredients
Scale
- 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)
Instructions
- Preheat oven: Set to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer peppers & cheese:
- Lay half the roasted peppers in the dish, sprinkle with half the cheese. Repeat with remaining peppers and cheese.
- Make the egg mixture:
- In a bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth. Pour evenly over the peppers.
- Bake:
- Bake for 40–45 minutes, until golden and puffed.
- Add sauce (optional):
- If using enchilada or tomato sauce, pour over the casserole during the last 10 minutes of baking.
- Serve:
- Let cool slightly before slicing. Garnish with cilantro or green onions if desired.
Notes
- Make it spicier: Add diced jalapeños or sprinkle with chili flakes
- Add protein: Mix in cooked chorizo, ground beef, or shredded chicken
- Cheese swap: Try pepper jack for extra heat or queso fresco for authenticity
- Make ahead: Assemble the night before and bake when ready to serve
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Mains
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square slice
- Calories: 240kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 145mg