With layers of roasted poblano peppers and gooey cheese topped with fluffy eggs, this Chile Relleno Casserole delivers the taste of classic Mexican chile relleno without the frying and fuss. It’s an ideal savory option for breakfast, brunch, or a simple weeknight dinner.
My family loves Mexican flavors, and while traditional chile rellenos—roasted poblanos stuffed with cheese, dipped in egg batter, and fried—are delicious, they can be time-consuming. This casserole keeps the familiar flavor profile but simplifies the process. Roasted poblano peppers are layered with Monterey Jack cheese and covered with a light, fluffy egg mixture, then baked until set. It’s fast to prepare, uses few ingredients, and still feels special.
Why My Family Loves This Chile Relleno Casserole
- Savory breakfast or brunch. It’s a flavorful alternative to sweet breakfasts and works well for weekend brunch or a hearty morning meal.
- Mild heat. Poblanos are mild and full of flavor rather than intense heat. Roasting tames any bitterness, and the eggs and cheese mellow the pepper’s spice, making this casserole family-friendly.
- Simple to prepare. Most of the work is hands-off: broil the peppers, assemble the layers, and bake. The recipe uses a short list of ingredients and minimal chopping.
Recipe Ingredients
Below is a summary of the main ingredients. Exact quantities are included in the recipe card further down.
- Poblano peppers – Mild, flavorful peppers that stand in for the traditional stuffed chiles.
- Monterey Jack cheese – A creamy, mild melting cheese. Oaxaca or cheddar can be used as substitutes.
- Eggs – Form the light, set custard that holds the casserole together.
- Whole milk – Use 2% if you prefer; whole milk yields a richer custard.
- Flour – Adds structure so the egg mixture sets nicely.
- Baking powder – Helps make the egg layer light and slightly puffed.
- Seasonings – Garlic powder, onion powder, dried oregano, salt, and pepper for balanced flavor.
How To Make Chile Relleno Casserole
This version is much easier than frying individual chiles. The printable recipe with exact measurements is in the recipe card below.
- Roast the peppers. Broil the poblanos on a foil-lined baking sheet, turning until the skins are blackened and blistered.
- Steam and peel. Transfer to a bowl, cover, and let them steam so the skins loosen. Peel, slit, and remove seeds and stems once cool enough to handle.
- Preheat and grease. Heat the oven to 375°F (190°C) and grease a 9×13-inch dish.
- Layer. Arrange half the peppers in the dish, sprinkle with about 2 cups of shredded cheese, then repeat to form a second layer.
- Whisk the custard. Combine eggs, milk, flour, baking powder, and seasonings until smooth.
- Pour and bake. Pour the egg mixture over the peppers and cheese, then bake 40–45 minutes until set and golden at the edges.
- Rest and serve. Let the casserole cool 10 minutes before slicing. Serve with sour cream, salsa, and chopped cilantro if desired.
Casserole Variations
Customize this casserole to suit your taste or pantry.
- Use canned chiles. If fresh poblanos aren’t available, drained canned whole green chiles work well—pat them dry before using.
- Add protein. Layer in cooked ground beef, chorizo, or shredded chicken for a heartier dish.
- Extra vegetables. Sautéed onions, corn, or black beans are good additions between layers.
- Increase heat. Add roasted jalapeños or a pinch of crushed red pepper or cayenne to the egg mixture.
Proper Storage
- Refrigerator. Store leftovers in an airtight container for up to 4 days.
- Freezer. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating. Reheat single portions in the microwave or the whole casserole in a 350°F (175°C) oven until warmed through.
5 from 1 vote
Chile Relleno Casserole
Layers of roasted poblano peppers and melty cheese are topped with a fluffy egg mixture for a simple, satisfying take on chile relleno.
Servings: 6 to 8 people
Prep: 20
Cook: 25
Total: 45
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Ingredients
- 1 pound poblano peppers about 4-5 medium peppers
- 4 cups shredded Monterey Jack cheese divided
- 6 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
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Preheat your oven’s broiler and place the rack about 6 inches from the heat source. Line a baking sheet with foil, place the poblano peppers on it, and broil 5–7 minutes per side until the skins are blackened and blistered.
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Transfer the roasted peppers to a bowl and cover tightly to steam for 10 minutes. When cool enough to handle, peel off the charred skin, cut a slit down one side, and remove seeds and stems.
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
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Lay half the roasted peppers in a single layer in the dish and sprinkle with 2 cups of shredded cheese. Repeat with the remaining peppers and cheese to make a second layer.
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In a medium bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, oregano, salt, and black pepper until smooth.
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Pour the egg mixture evenly over the layered peppers and cheese, making sure it seeps into the gaps.
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Bake 40–45 minutes, or until the center is set and the edges are golden brown.
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Let the casserole rest 10 minutes before slicing. Serve with sour cream, salsa, or cilantro if desired.
Last Step:
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Notes
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 404kcal | Carbohydrates: 12g | Protein: 27g
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