This irresistible Chile Relleno Casserole layers smoky roasted poblanos with melty cheese and a fluffy baked egg batter for a comforting twist on the classic Mexican dish.
With no frying involved and only a few everyday ingredients, it’s perfect for any time of day—breakfast, brunch, lunch, or dinner—with bold flavor and minimal fuss.
Star Ingredients That Make This Chile Relleno Casserole Shine
- Poblano peppers – Roasted to smoky perfection, they bring authentic flavor and just a hint of mild heat.
- Monterey Jack cheese – Creamy and smooth, it melts beautifully into every layer.
- Cheddar cheese – Adds a sharper bite and extra richness to balance the dish.
- Eggs – Whisked into a light, fluffy batter that puffs up golden and tender as it bakes.
- Whole milk – Creates a custardy base for the casserole and keeps it moist.
- Flour & baking powder – Gives the egg mixture lift and structure without making it dense.
Easy & Delicious: How to Make Chile Relleno Casserole
Start by broiling the poblano peppers until blistered and charred, then steam them in a bag to easily peel away the skins. Remove the stems and seeds, and you’re ready to layer.
Line a greased baking dish with half the peppers, followed by half the cheese. Repeat with a second layer of peppers and cheese.
Whisk together eggs, milk, flour, baking powder, and seasonings until smooth, then pour the mixture over your layered ingredients.
Bake until puffed, golden, and set in the center—around 45 minutes. Let it cool slightly before slicing into squares and topping with salsa, sour cream, or chopped cilantro.
Helpful Tips & Flavorful Variations
Roasting the poblanos until they’re deeply charred adds essential depth, so don’t skimp on this step—even if it feels tempting to shortcut with canned chilies. That said, canned whole green chiles work well when you’re short on time. Just be sure they’re drained and deseeded to keep the casserole from turning watery.
For a spicier kick, mix in a diced jalapeño with the cheese or stir a few spoonfuls of salsa verde into the egg mixture. You can also swap out the Monterey Jack for pepper jack to dial up the heat.
Make it meaty by adding browned chorizo or crumbled sausage between the pepper layers. Or go veggie with sautéed mushrooms or black beans to keep it hearty and satisfying.
Keeping It Fresh: Storing & Reheating Chile Relleno Casserole
This casserole stores beautifully. Once cooled, cover and refrigerate for up to four days. Reheat individual portions in the microwave or warm the entire dish in a 300°F oven until heated through.
For longer storage, slice it into squares and freeze them in airtight containers for up to two months. Thaw overnight in the fridge before reheating.
Perfect for prepping ahead or enjoying leftovers that taste just as good the next day.
Chile Relleno Casserole
Ingredients
- 1 cup freshly shredded cheddar cheese divided
- 5 large eggs
- 1/4 teaspoon garlic powder
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1 & 1/2 cups whole milk
- 2 cups freshly shredded Monterey Jack cheese divided
- 6 –8 large poblano peppers see note
- 1/4 teaspoon black pepper
- 1 teaspoon baking powder
- Sour cream fresh chopped cilantro, and salsa for serving (optional but recommended)
Instructions
- Set your oven to broil and position the rack approximately 6 inches beneath the heat element. Cover a baking sheet with foil and arrange the poblano peppers evenly. Broil for 10–15 minutes, rotating them with tongs until the skins are blistered and blackened.
- Place the hot roasted peppers into a plastic bag, sealing them for about 10 minutes to steam. Once cool, peel off the charred skin, remove the stems, split them open, and discard the seeds.
- Preheat the oven to 350°F. Lightly grease a 3-quart baking dish with nonstick spray.
- Layer half of the peeled chiles across the bottom of the dish. Scatter 1 cup of Monterey Jack cheese and 1/2 cup of cheddar evenly over the top. Repeat with the remaining peppers and cheeses.
- In a mixing bowl, beat the eggs with the milk, flour, baking powder, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and lump-free. Pour the egg mixture over the layered peppers and cheese.
- Bake for 45 minutes, or until the casserole is puffed in the middle and golden around the edges with the eggs fully set.
- Allow it to rest for 5–10 minutes before slicing. Serve with a spoonful of sour cream, a dash of salsa, and a sprinkle of fresh cilantro.
Notes
For a quicker version, substitute with three to four 7-ounce cans of whole green chiles. Drain well, split them open, and remove seeds before layering.
