Introduction
Chile Relleno Casserole is a delicious, easy-to-make twist on the traditional Mexican chile relleno. Instead of stuffing individual peppers and frying them, this casserole layers roasted green chiles with gooey cheese and a fluffy egg mixture, baked until golden and bubbly. It’s lighter than the fried version but still delivers the same comforting, smoky, cheesy flavors—perfect for family dinners, potlucks, or even brunch.
Ingredients
6–8 roasted green chiles (such as Anaheim or Hatch), peeled and seeded
2 cups shredded Monterey Jack cheese (or a mix of cheddar and Jack)
1 cup shredded cheddar cheese (for topping)
4 large eggs
1 ½ cups milk
½ cup all-purpose flour
½ tsp baking powder
½ tsp garlic powder
½ tsp cumin (optional, for flavor)
Salt and black pepper, to taste
Cooking spray or butter (for greasing the dish)
Salsa or sour cream (for serving, optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer half of the roasted chiles in the bottom of the dish. Sprinkle with half of the Monterey Jack cheese.
Repeat with remaining chiles and cheese, reserving cheddar for topping.
In a bowl, whisk together eggs, milk, flour, baking powder, garlic powder, cumin, salt, and pepper until smooth.
Pour the egg mixture evenly over the chile and cheese layers. Sprinkle with cheddar cheese on top.
Bake uncovered for 40–45 minutes, or until golden brown and set in the center (a knife inserted should come out clean).
Let rest for 10 minutes before slicing. Serve warm with salsa or sour cream if desired.
Description
This Chile Relleno Casserole has layers of smoky roasted peppers, melty cheese, and a fluffy egg batter that bakes into a light but satisfying dish. It captures the spirit of classic chile rellenos but is far easier to prepare—no frying required. Every bite is cheesy, savory, and packed with roasted chile flavor.
Tips
Use canned whole green chiles if fresh roasted aren’t available.
For a spicier version, add roasted jalapeños or use pepper jack cheese.
Make ahead: assemble the casserole, cover, and refrigerate overnight, then bake fresh the next day.
Let it cool slightly before slicing to help it hold its shape.
Serve with rice and beans for a full Mexican-style meal.
Variations
Meaty Version: Add cooked ground beef, chorizo, or shredded chicken between layers.
Vegetarian Boost: Mix in sautéed onions, mushrooms, or spinach.
Cheese Lovers: Add Cotija or queso fresco on top before serving.
Breakfast Style: Serve with scrambled eggs, bacon, or tortillas for a hearty brunch.
Low-Carb Option: Swap the flour for almond flour or omit it for a more frittata-like texture.
Correction
A common mistake is not draining the chiles well—excess liquid can make the casserole watery.
Overbaking can dry it out, so check for doneness at the 40-minute mark.
Don’t skip letting it rest before slicing—this keeps it from falling apart.
Enjoy
Serve Chile Relleno Casserole warm, topped with salsa, sour cream, or fresh cilantro. It’s a cheesy, flavorful dish that delivers comfort and Mexican-inspired taste without the fuss of frying—perfect for any time of day.