If you love the comforting flavors of chile relleno but are looking for a simpler way to enjoy them, this Chile Relleno Casserole is your answer. Ditch the frying pan and embrace this easy bake, reminiscent of classic Pioneer Woman style cooking – hearty, wholesome, and utterly delicious. This casserole layers gooey cheese, mild poblano peppers, and a fluffy egg mixture for a dish that’s perfect for any meal, from a cozy breakfast to a satisfying dinner.
We adore the taste of chile relleno in our house, and have explored it in dishes like chile relleno dip and chile relleno soup. And while we appreciate the traditional chile rellenos for special occasions, sometimes you just need that familiar flavor without all the fuss. That’s where this casserole shines.
overhead chile relleno casserole in white baking dish
The Beauty of a Chile Relleno Casserole
Growing up, I always thought chile relleno casserole was the authentic way to make chile relleno! My mom, much like many home cooks, preferred the ease of layering ingredients in a baking dish over the more involved process of stuffing and frying individual peppers. It wasn’t until later that I learned about the traditional method of making chile rellenos – poblano peppers stuffed with cheese (and sometimes other fillings), battered, fried to golden perfection, and topped with a vibrant salsa roja. Truly amazing, but definitely a labor of love.
This casserole captures all those wonderful flavors – the mild heat of poblano peppers, the richness of cheese, and the savory egg base – but simplifies the process significantly. No deep frying is required, making it not only easier but also a bit lighter. It’s become a staple in our brunch rotation and a guaranteed crowd-pleaser whenever we have friends over.
Chile Relleno vs. Chili Relleno: What’s the Deal?
You might notice the spelling variation: chile relleno or chili relleno. According to experts at the Chile Pepper Institute at New Mexico State University, both spellings are acceptable! The word “chile” originates from the Nahuatl word “chilli.” Spanish speakers in Mexico later adopted the spelling “chile,” while “chili” became common in the United States. So, whether you spell it chile or chili, you’re in good company. Personally, I tend to use “chile” when referring to the pepper and “chili” when it’s part of the casserole name, but feel free to use whichever you prefer!
chili egg casserole in white dish with serving spatula
Simple Ingredients for a Flavorful Casserole
The beauty of this chile relleno casserole lies in its simplicity. You only need a handful of everyday ingredients to create something truly special. (Find the detailed recipe card at the end of this post for exact measurements.)
- Poblano Peppers: These mild peppers are the heart of chile relleno flavor. The quantity needed will depend on their size – aim for enough to create two layers in your baking dish.
- Cheese: A combination of Monterey Jack and cheddar cheese provides the perfect melt and flavor. Freshly shredded cheese is always recommended for the best taste and texture.
- Eggs: Eggs are essential for binding the casserole together and creating that wonderful puffy texture.
- Milk: Whole milk or 2% milk adds richness and creaminess to the egg mixture.
- Flour: A small amount of all-purpose flour helps to give the casserole structure.
- Baking Powder: This is the secret ingredient for achieving light and fluffy baked eggs!
- Seasonings: Onion powder, garlic powder, salt, and pepper enhance the overall flavor profile.
- Toppings (Optional but Recommended): Sour cream, salsa, and fresh cilantro are our go-to toppings for serving.
Make It Even Easier: Time-Saving Tip
While fresh roasted poblano peppers impart the most authentic and delicious flavor to this casserole, you can absolutely take a shortcut when time is short. Canned whole green chiles are a fantastic substitute! Simply use 3 to 4 cans (about 7 ounces each), drain them well, open them up, remove the seeds, and proceed with the recipe. It’s a game-changer when you need a quick and tasty meal.
overhead square portion of chile relleno casserole on plate with fork
Watch How to Make Chile Relleno Casserole
For a visual guide, check out our recipe video below! And be sure to scroll down to the printable recipe card for complete instructions and ingredient measurements.
[Video: How to Make Chili Relleno Casserole] (Assume video would be embedded here)
Serving Suggestions for Your Casserole
We love serving this chile relleno casserole with a dollop of cool sour cream, a spoonful of your favorite salsa or pico de gallo, and a sprinkle of fresh cilantro. If cilantro isn’t your thing, fresh parsley works just as well. To make it a more substantial meal, try pairing it with simple spanish rice.
square portion of chili relleno casserole on plate with fork
Make Ahead and Leftover Tips
- Prep Ahead: This casserole is incredibly make-ahead friendly. Roast the poblano peppers 1-2 days in advance and store them in the refrigerator until you’re ready to assemble. You can also fully assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
- Storing Leftovers: Allow the casserole to cool completely, then cover it tightly (or portion into airtight containers) and store in the refrigerator for up to 3 days. It also freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat in the oven or microwave.
More Delicious Mexican-Inspired Breakfast Recipes:
(Links to other Mexican breakfast recipes would be listed here as in the original)
Chile Relleno Casserole Recipe
4.99 from 180 Ratings
A simplified, no-fry version of classic Chile Relleno, this casserole delivers all the flavor with minimal effort. Layers of melted cheese, tender peppers, and fluffy baked eggs make it a guaranteed family favorite. Perfect for breakfast, brunch, lunch, or dinner!
Print Recipe Rate Recipe Pin Recipe
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings: 8
Prevent your screen from going dark
Ingredients
- 6-8 large poblano peppers (see note)
- 2 cups freshly shredded Monterey Jack cheese , divided
- 1 cup freshly shredded cheddar cheese , divided
- 5 large eggs
- 1 & 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- sour cream, salsa, and fresh chopped cilantro , for serving (optional, but recommended)
Instructions
- Preheat the oven’s broiler and set the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
- Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
- Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
- Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.
- Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
- Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro. Enjoy!
Video
(Assume video embed code would be here)
Notes
How many peppers to use. The number of peppers you need depends on the size of them. You want enough to make 2 single layers in your baking dish. Use canned whole chiles instead. Fresh roasted poblano peppers will give this casserole the absolute best flavor, but if you’re in a pinch for time, you can also replace them with 3 to 4 cans (7 ounces each) whole green chilies. Drain them completely, open them up and scrape out the seeds. Proceed with the written recipe. Still totally delicious!
Nutrition
Calories: 271kcal | Carbohydrates: 11g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 328mg | Potassium: 417mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1057IU | Vitamin C: 99mg | Calcium: 419mg | Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Breakfast
Cuisine: American
Keyword: chile relleno casserole, chile rellenos, chili relleno, chili relleno casserole
Did you make this recipe? Snap a picture and mention @bellyfullblog!
