Chile Relleno Casserole is the ultimate comfort-food mashup—think all the cheesy, peppery charm of authentic chile rellenos, transformed into a bubbly, golden, completely fuss-free casserole that’s perfect for sharing with family and friends. Fluffy eggs, layers of mild green chiles, and loads of melted cheese bake together into a savory slice that’s both nostalgic and exciting. Whether you’re feeding a crowd for brunch or need a cozy dinner, this casserole keeps everything deliciously simple without sacrificing flavor. If you’ve ever wished for all the richness of chile rellenos without the hassle of frying, this is the dish your weeknight table (and your cravings) have been waiting for!
Ingredients You’ll Need
It’s amazing how everyday ingredients can come together to create something special! Each element in this Chile Relleno Casserole has a job—from creamy cheeses to spiced eggs, they create flavor, moisture, and a gorgeous golden color. Here’s what you’ll need and why each one matters:
- Canned Whole Green Chiles: Mild, tender and convenient—these form the backbone of the casserole and give it that classic chile relleno flavor without any peeling or prepping.
- Shredded Monterey Jack Cheese: Melts beautifully, adding a creamy texture and mild, buttery taste that brings balance to every bite.
- Shredded Cheddar Cheese: Lends a sharp, robust flavor and gorgeous orange hue for irresistible gooey layers.
- Large Eggs: Whisked in, the eggs puff up as they bake, creating structure and a light, custardy finish.
- Milk: Keeps everything silky and moist—whole milk is ideal, but any kind will work.
- All-Purpose Flour: Helps set the casserole by thickening the egg mixture—swap for gluten-free flour if needed.
- Baking Powder: Adds a gentle lift that makes the casserole delightfully fluffy.
- Salt: Wakes up all the other flavors—don’t leave it out!
- Black Pepper: For a gentle kick of warmth and depth.
- Garlic Powder: Rounds out the savory notes, adding subtle garlicky goodness throughout.
- Onion Powder: Brings a mild, sweet onion flavor without the need for chopping.
- Cayenne Pepper (Optional): Adds just the right touch of heat and complexity—perfect if you crave a little spice.
How to Make Chile Relleno Casserole
Step 1: Prep Your Baking Dish and Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch (or similar-sized) baking dish. A quick spritz of nonstick spray or a thin layer of butter keeps cleanup easy and ensures that golden edges release without fuss.
Step 2: Layer the Green Chiles
Arrange half of the drained, split green chiles in a single layer on the bottom of the baking dish. Take a moment to overlap the chiles so there are no big gaps—this will give you plenty of that signature chile flavor in every forkful.
Step 3: Add the Cheese
Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the chiles. This gooey, melty layer is essential for that irresistible, stringy-cheese moment when you slice in. Repeat the layers with the remaining chiles and cheese, building up your casserole with lots of love.
Step 4: Mix the Egg Custard
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, garlic powder, onion powder, and (if you like a little kick) cayenne pepper. Whisk until the batter is smooth and slightly frothy—this helps create a light, cohesive custard that puffs beautifully as it bakes.
Step 5: Pour and Bake
Carefully pour the egg mixture evenly over the layered chiles and cheese, letting it seep into every nook. Slide the casserole into your preheated oven and bake for 40 to 45 minutes, until the top is golden and a knife inserted in the center comes out clean. The edges will bubble and brown, filling your kitchen with amazing smells.
Step 6: Rest and Slice
Once it’s baked, let your Chile Relleno Casserole cool for about 5 to 10 minutes before cutting. This brief rest helps it set up—and keeps the cheesy layers where they belong when you serve.
How to Serve Chile Relleno Casserole
Garnishes
Liven up your Chile Relleno Casserole with a handful of fresh toppings! Try a sprinkle of chopped cilantro, sliced green onions, diced tomatoes, or a dollop of sour cream for extra freshness and color. A dash of hot sauce or a few jalapeño rings can please the heat-lovers at your table.
Side Dishes
This casserole shines as the anchor of a meal, but it loves good company. Serve it alongside fluffy rice, warm tortillas, slow-simmered beans, or even a crisp green salad. For a brunch spread, add hash browns or a citrusy fruit salad for brightness.
Creative Ways to Present
Turn Chile Relleno Casserole into individual portions by baking in ramekins, or cut it into bite-sized cubes for a fun party appetizer. Want a festive twist? Add a drizzle of Mexican crema and a scatter of pickled onions for a show-stopping platter.
Make Ahead and Storage
Storing Leftovers
Once completely cool, cover your casserole tightly with plastic wrap or transfer slices to an airtight container. Leftovers keep beautifully in the fridge for up to 4 days and are just as delicious reheated for lunch or a quick weeknight dinner.
Freezing
Chile Relleno Casserole freezes surprisingly well! Wrap portions tightly in foil and pack in a freezer-safe container. For best flavor, enjoy within three months. To serve, thaw overnight in the fridge before reheating.
Reheating
Simply warm individual servings in the microwave for 1–2 minutes or reheat the whole casserole (covered with foil) in a 350°F oven until hot and bubbly, about 15–20 minutes. A quick broil at the end will refresh that golden, cheesy top.
FAQs
Can I use fresh chiles instead of canned?
Absolutely! Freshly roasted and peeled poblano or Anaheim peppers are delicious in this casserole and add wonderful depth. Just be sure to remove skins and seeds before layering.
Is Chile Relleno Casserole spicy?
Not by default—the canned green chiles are mild, and the recipe’s base is creamy and rich. You can add cayenne or swap in spicier peppers to increase the heat if you love extra kick!
Can I add meat to this recipe?
Definitely! Layer in cooked chorizo, ground beef, or even shredded chicken between the chiles and cheese for a heartier, meat-lovers’ twist on classic Chile Relleno Casserole.
Is there a gluten-free option?
Yes, just replace the all-purpose flour with your favorite gluten-free flour blend. The casserole comes out just as delicious and fluffy.
Can I make Chile Relleno Casserole ahead of time?
You sure can—assemble the casserole the night before, cover, and refrigerate. Bake it fresh before serving for unbeatable texture and flavor.
Final Thoughts
If you’re looking for a dish that’s bold, comforting, and surprisingly easy, I hope you give this Chile Relleno Casserole a try. It’s always a hit for family get-togethers and makes any weeknight feel like a special occasion. Grab your chiles and cheese, gather your favorite people, and dig in!
Print
Chile Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the flavors of classic chile rellenos with this easy and delicious Chile Relleno Casserole. Layers of green chiles and two types of cheese are baked in a fluffy egg mixture for a satisfying meal that’s perfect for brunch or dinner.
Ingredients
Green Chiles:
- 2 cans (7 oz each) whole green chiles, drained and split open
Cheese Mixture:
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Egg Mixture:
- 4 large eggs
- 1 1/2 cups milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Layer Chiles and Cheese: Arrange half of the green chiles in the dish, top with half of the cheeses, then layer the remaining chiles and cheese on top.
- Prepare Egg Mixture: In a bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, onion powder, and cayenne.
- Bake: Pour the egg mixture over chiles and cheese. Bake for 40-45 minutes until puffed and golden.
- Serve: Let cool before slicing and serving.
Notes
- Try using freshly roasted poblano or Anaheim peppers for a flavor boost.
- For a heartier dish, add cooked chorizo or ground beef between the layers.
- This casserole reheats well and is great for leftovers.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 145 mg
