Chile Relleno Casserole – A Delicious and Easy Mexican-Inspired Dish

Introduction

If you love Mexican flavors but want a dish that’s easy to prepare, this Chile Relleno Casserole is perfect for you! With layers of roasted green chilies, gooey melted cheese, and a light, fluffy egg batter, this casserole is a simple yet satisfying twist on the classic Chile Relleno dish.

Unlike traditional Chile Rellenos, which require stuffing and deep-frying, this casserole version delivers all the flavors and textures without the extra effort. Whether you’re making it for breakfast, brunch, or dinner, this dish is bound to become a family favorite!

Why You’ll Love This Chile Relleno Casserole

✔️ Easier Than Traditional Chile Rellenos – No frying required!
✔️ Full of Flavor – Roasted chilies, cheese, and spices make this dish irresistible.
✔️ Great for Any Meal – Enjoy it for breakfast, lunch, or dinner.
✔️ Keto & Low-Carb Friendly – Made with wholesome, low-carb ingredients.
✔️ Customizable – Add meat, extra veggies, or spice it up to your liking!

Ingredients for Chile Relleno Casserole

Base Ingredients:

  • 6 roasted poblano peppers, peeled and seeded (or canned whole green chilies)
  • 2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 6 large eggs
  • 1 cup milk (or heavy cream for a richer texture)
  • 1/4 cup all-purpose flour (or almond flour for a low-carb version)
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder

Optional Add-ins:

  • 1/2 lb cooked chorizo or ground beef
  • 1/2 cup diced onions
  • 1/2 cup sliced black olives
  • 1/2 cup chopped fresh cilantro
  • 1 cup diced tomatoes

Step-by-Step Instructions

Step 1: Prepare the Chiles

  1. If using fresh poblanos, roast them over an open flame or under a broiler until the skin is charred.
  2. Transfer to a bowl, cover, and let them steam for 10 minutes.
  3. Peel off the skin, remove the seeds, and pat dry with a paper towel.

Step 2: Preheat the Oven & Prepare the Dish

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish.

Step 3: Assemble the Layers

  1. Lay half of the roasted chilies in the bottom of the dish.
  2. Sprinkle with half of the shredded cheeses.
  3. If using meat or other add-ins, spread them evenly over the cheese.
  4. Repeat with the remaining chilies and cheese.

Step 4: Prepare the Egg Mixture

  1. In a large mixing bowl, whisk together eggs, milk, flour, baking powder, and seasonings until smooth.
  2. Pour the mixture evenly over the casserole layers.

Step 5: Bake the Casserole

  1. Place the dish in the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
  2. Let it rest for 5-10 minutes before slicing.

Step 6: Serve & Enjoy!

  • Garnish with fresh cilantro, diced tomatoes, or avocado slices.
  • Serve warm with salsa, sour cream, or guacamole.

What to Serve with Chile Relleno Casserole

🥑 Guacamole – A creamy contrast to the rich casserole.
🌮 Mexican Rice – A perfect side for a heartier meal.
🥗 Simple Side Salad – Adds freshness to balance the dish.
🌶️ Pico de Gallo – Enhances the flavors with a fresh, tangy kick.

Expert Tips for the Best Chile Relleno Casserole

🔥 Use Freshly Roasted Peppers – If possible, use fresh poblanos for the best flavor. 🔥 Let It Rest Before Slicing – This allows the casserole to set properly.
🔥 Make It Spicy – Add diced jalapeños or hot sauce for an extra kick.
🔥 Use a Mix of Cheeses – Combining cheeses enhances the depth of flavor.
🔥 Make Ahead Friendly – Assemble it the night before and bake the next day!

Variations & Substitutions

💡 Meat Lover’s Version – Add chorizo, bacon, or ground beef.
💡 Dairy-Free Option – Use dairy-free cheese and almond milk.
💡 Low-Carb Version – Swap flour for almond flour and use heavy cream instead of milk.
💡 Vegetarian Twist – Load it up with mushrooms, zucchini, or bell peppers.

Frequently Asked Questions (FAQs)

1. Can I make Chile Relleno Casserole ahead of time?

Yes! Assemble it ahead and refrigerate overnight. Bake when ready.

2. How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days.

3. Can I freeze this casserole?

Yes! Bake it, let it cool, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C).

4. Can I use canned chilies instead of fresh?

Absolutely! Canned whole green chilies work great and save time.

5. How do I prevent a soggy casserole?

Pat the chilies dry before layering and avoid adding too much liquid.

Conclusion

This Chile Relleno Casserole is an easy, flavorful, and satisfying dish that brings all the bold flavors of traditional Chile Rellenos without the hassle of frying. Perfect for breakfast, brunch, or dinner, this dish is customizable, freezer-friendly, and absolutely delicious.

Try this delicious, cheesy, and spicy casserole today and enjoy an authentic Mexican-inspired meal that your whole family will love!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chile Relleno Casserole – A Delicious and Easy Mexican-Inspired Dish


  • Author: isabil
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

This Chile Relleno Casserole is packed with roasted chilies, cheese, and a fluffy egg batter—an easy, flavorful, and family-friendly meal!


Ingredients

Scale

Base Ingredients:

  • 6 roasted poblano peppers, peeled and seeded (or 2 cans whole green chilies, drained)
  • 2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 6 large eggs
  • 1 cup milk (or heavy cream for a richer texture)
  • 1/4 cup all-purpose flour (or almond flour for a low-carb version)
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder

Optional Add-ins:

  • 1/2 lb cooked chorizo or ground beef
  • 1/2 cup diced onions
  • 1/2 cup sliced black olives
  • 1/2 cup chopped fresh cilantro
  • 1 cup diced tomatoes

Instructions

Step 1: Prepare the Chiles

  1. If using fresh poblanos, roast them over an open flame or under a broiler until the skin is charred.
  2. Transfer to a bowl, cover, and let them steam for 10 minutes.
  3. Peel off the skin, remove the seeds, and pat dry with a paper towel.

Step 2: Preheat the Oven & Prepare the Dish

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9×13-inch baking dish.

Step 3: Assemble the Layers

  1. Lay half of the roasted chilies in the bottom of the dish.
  2. Sprinkle with half of the shredded cheeses.
  3. If using meat or other add-ins, spread them evenly over the cheese.
  4. Repeat with the remaining chilies and cheese.

Step 4: Prepare the Egg Mixture

  1. In a large mixing bowl, whisk together eggs, milk, flour, baking powder, and seasonings until smooth.
  2. Pour the mixture evenly over the casserole layers.

Step 5: Bake the Casserole

  1. Place the dish in the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
  2. Let it rest for 5-10 minutes before slicing.

Step 6: Serve & Enjoy!

  • Garnish with fresh cilantro, diced tomatoes, or avocado slices.
  • Serve warm with salsa, sour cream, or guacamole.

Notes

Use Freshly Roasted Peppers – If possible, use fresh poblanos for the best flavor.
Let It Rest Before Slicing – This allows the casserole to set properly.
Make It Spicy – Add diced jalapeños or hot sauce for an extra kick.
Use a Mix of Cheeses – Combining cheeses enhances the depth of flavor.
Make Ahead Friendly – Assemble it the night before and bake the next day!

  • Prep Time: 15minutes
  • Cook Time: 40minutes

Leave a Comment

Recipe rating