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Chile Relleno Casserole is a delicious and comforting Mexican-inspired dish that captures the flavors of traditional chiles rellenos in an easy-to-make casserole form.

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Chili Relleno Casserole combines roasted poblano peppers with a seasoned egg batter.

This hearty casserole can be served for brunch or dinner.

This casserole recipe takes about an hour and twenty minutes from start to finish and serves up to six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dish, I started by placing some poblano peppers on a foil lined baking sheet.

I brushed the peppers with olive oil.

I placed the baking sheet in the oven and broiled the peppers, turning them occasionally, until the skin was blistered and charred.

I removed the peppers from the oven and placed them in a ziploc bag.

I left the peppers in the bag for ten minutes to steam them.

Then I peeled the skin from the peppers and removed the seeds.

I poured some eggs and milk into a large mixing bowl.

I whisked well.

I poured some flour, paprika, garlic powder, onion powder, salt, pepper and baking powder into a separate bowl.

I stirred the dry ingredients together.

I slowly added the flour mixture into the bowl with the egg mixture while whisking.

I greased a 9 x 9 baking dish with cooking spray.

I placed half of the roasted peppers into the bottom of the dish.

I poured half of the batter over the roasted peppers.

I sprinkled some Monterey cheese and cheddar cheese over the batter.

I placed the remaining roasted peppers on top of the cheese.

I poured the remaining egg mixture over the peppers.

I sprinkled more shredded cheese on top.

I placed the dish in the oven and baked the casserole until it was golden brown and set.

I removed the casserole from the oven and allowed it to rest for about ten minutes.

Then the chili relleno casserole was ready to slice and serve.

I topped my casserole slices with sour cream when serving.

Chile Relleno Casserole is a Mexican-inspired dish that takes its inspiration from the traditional chiles rellenos, which are stuffed and battered peppers.

The casserole version simplifies the preparation while maintaining the delicious flavors.

If you are looking for a simple and delicious Mexican inspired casserole recipe, then you need to try this Chili Relleno Casserole!

More Easy Casserole Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Chili Relleno Casserole:

• 6-8 poblano peppers
• 1 tablespoon olive oil (for brushing on the poblanos)
• 2 cups cheddar cheese, shredded
• 2 cups Monterey jack cheese, shredded
• 6 large eggs, room temperature
• 1/3 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon baking powder
• 1/2 cup milk

How to Make Chili Relleno Casserole:

1. Turn your oven to broil and lightly grease a 9×9 casserole dish with non-stick spray.
2. Wash and dry the poblano peppers with a paper towel. Place them on a baking sheet lined with aluminum foil and brush them with olive oil.
3. Broil them in the oven, turning them occasionally until their skins are blistered and charred.
4. Remove the poblanos from the oven and place them in a ziplock or paper bag. Seal the bag and let them steam for about 10 minutes. This will make it easier for you to peel the outer skin.
5. Once steamed, carefully peel the charred skin from the poblanos, remove the seeds, and set the roasted peppers aside.
6. Turn off the broiler and then preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
7. In a large mixing bowl, add 6 eggs and milk, and whisk them until they are well combined.
8. In a medium bowl, combine the flour with the paprika, garlic powder, onion powder, salt, pepper, and baking powder.
9. Slowly add the flour mixture into the bowl with the eggs and whole milk, whisking until you have a smooth batter.
10. Line the bottom of the dish with half of your peeled poblano peppers.
11. Pour half of the fluffy egg batter over the layer of peppers in the casserole dish.
12. Sprinkle about ½ cup of Monterey cheese and ½ cup of cheddar cheese over the egg mixture.
13. Place the remaining roasted poblano peppers in a single layer over the cheese layer and then pour the remaining egg mixture evenly over the layer of chiles.
14. Sprinkle the remaining cheese on top of the casserole and place it in the preheated oven. Bake the casserole uncovered for about 30-40 minutes or until it’s golden brown and set.
15. Allow the casserole to rest for about 7-10 minutes before slicing and serving.
16. Serve this easy chili relleno casserole hot, garnished with your choice of salsa, hot sauce, pico de gallo, tomato sauce sour cream, and fresh cilantro. Enjoy!

FAQS:

What else can I add to this casserole?
Feel free to add cooked ground beef, enchilada sauce, Mexican chorizo, breakfast
sausage, or bacon to this casserole.

How should I store leftovers?
To keep leftovers fresh, I recommend storing them in an airtight container and placing them in the refrigerator for up to 3 days. You can also freeze the casserole for up to 2 months.

Can I use canned whole green chiles instead of fresh peppers?
Yes, canned whole green chiles can work well as a substitute for fresh peppers.

Can I prepare this casserole the night before and bake it the next day?
Yes, this casserole is the perfect make-ahead dish. You can assemble it the night
before, cover it with plastic wrap or aluminum foil, and bake it the next day.

What are some great side dishes to serve with a Cheesy Chile Relleno Casserole?
This casserole pairs well with traditional Mexican sides like refried beans, Mexican rice, or a simple salad.

Do I need to peel the peppers?
No, you don’t have to peel the peppers, but I recommend doing it because the skin tends to be tough.

Can I roast the peppers on an open flame?
Yes, you certainly can!

How do I reheat a Chile relleno casserole?
To reheat a Chile relleno casserole, preheat your oven to 350 degrees Fahrenheit and then place the casserole in the oven and bake for 20-30 minutes, or until it is heated through. You can also reheat it in the microwave, but be careful not to overcook it. If you do, the peppers will become super tough.

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