Introduction
Chile Relleno Casserole is a baked, deconstructed version of the traditional Mexican dish chile relleno, which features roasted peppers stuffed with cheese, then battered and fried. This casserole keeps the spirit of the original—mild peppers, gooey cheese, and a savory egg mixture—but turns it into an easier, family-friendly dish. Perfect for weeknight dinners, potlucks, or brunch, it’s bold in flavor yet simple to prepare.
Ingredients
6–8 roasted poblano peppers (or canned whole green chiles, drained)
2 cups shredded Monterey Jack cheese
1 ½ cups shredded cheddar cheese
4 large eggs
1 ½ cups milk (whole or 2%)
3 tbsp all-purpose flour
1 tsp baking powder
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp black pepper
1 (10 oz) can diced tomatoes with green chiles (optional, for extra flavor)
Fresh cilantro, chopped (for garnish)
Instructions
Prepare oven and pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer peppers and cheese: Lay half the roasted peppers across the bottom of the dish. Top with half the cheeses. Repeat with remaining peppers and cheeses.
Mix egg batter: In a bowl, whisk eggs, milk, flour, baking powder, garlic powder, onion powder, salt, and pepper until smooth.
Assemble: Pour egg mixture evenly over peppers and cheese. Add optional diced tomatoes with green chiles if using.
Bake: Place casserole in oven and bake for 40–45 minutes until golden and set in the center (a knife inserted should come out clean).
Rest and serve: Let casserole rest 10 minutes before slicing. Garnish with fresh cilantro.
Description
This Chile Relleno Casserole delivers all the rich, cheesy, peppery flavors of the traditional dish but without the hassle of battering and frying. The roasted poblanos (or canned green chiles) layer beautifully with melted cheese, while the fluffy egg mixture binds everything together into a satisfying, sliceable casserole.
Tips and Variations
Pepper choice: Poblanos give the best authentic flavor, but canned green chiles make it quick and easy. For spicier heat, add jalapeños.
Meaty version: Add cooked ground beef, chorizo, or shredded chicken between the layers.
Cheese swaps: Use pepper jack for extra spice, or queso fresco for a more authentic touch.
Low-carb brunch: Serve with avocado slices and salsa instead of rice or tortillas.
Toppings: Finish with sour cream, salsa verde, or guacamole for freshness.
Freezer-friendly: Bake, cool, then freeze in portions for quick reheatable meals.
Correction
Some recipes skip roasting or peeling fresh peppers, which can leave them tough and bitter. Roasting and peeling poblanos (or using canned chiles) ensures a tender, flavorful result without distracting textures.
Enjoy
Serve this Chile Relleno Casserole warm with rice, beans, or a fresh green salad. It’s hearty enough for dinner, yet versatile enough to serve as a brunch dish with tortillas and salsa. Comforting, cheesy, and full of bold Mexican-inspired flavor—this dish is always a hit.