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Chile Relleno Casserole (with Poblano Peppers)

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A spicy, cheesy Chile relleno casserole that’s easy to prepare and delicious to devour! All the flavor of your favorite Tex-Mex dish in a casserole.

The other day, Kim and I were both craving a Chile relleno from our favorite Tex-Mex restaurant. Unfortunately, at the time, we couldn’t exactly drop everything and go out to eat.

Instead, Kim created a Chile relleno casserole that we instantly loved. It was the perfect fix our cravings. When doing the keyword research, I noticed some people spelled it chili relleno casserole.

However, that’s incorrect because this casserole contains zero meat or beans.

A piece of the chile rellano casserole on a plate.
This casserole is cheesy and filling!

Can I make this recipe with diced chiles?

Yes, you can make Chile relleno casserole with diced chiles or canned chiles. Simply mixed the diced chiles with the batter and bake. Or stuff the canned chiles as described in the recipe.

What kinds of cheese goes into this casserole?

You can use Monterrey Jack, cheddar, white cheddar, or even pepper jack cheese.

Can I freeze Chile relleno casserole?

If you bake it in advance you, can freeze the casserole for up to 3 months. Be aware that you’ll want to thaw it in your fridge before reheating it in the oven at 350° F.

A small square of the finished casserole on a plate.
The texture of the casserole mimics the batter perfectly.

How to make Chile relleno casserole from scratch?

First, preheat your oven 425ºF, and line a sheet pan with aluminum foil. Wash and dry the poblano peppers.

After that, put them on the sheet pan and evenly coat them in oil. Let them roast in the oven for about 30 minutes.

Fresh pablano peppers on a lined sheet pan.
It’s a good idea to line the sheet pan with aluminum foil.

Additionally, you will need to flip them every 10 minutes so they cook evenly. Once they’re blistered, remove them from the oven to cool.

Next, while peppers roast, prepare the batter. In a large measuring cup or bowl, whisk together the eggs and milk.

Eggs and other ingredients combined in a measuring cup.
Use a whisk to combine the batter ingredients.

When the milk and eggs have been combined, whisk in the all-purpose flour, baking soda, and salt.

Set the mixture aside and check on the poblano peppers. They should be about done.

The peppers have been roasted on the sheet pan.
Now it’s time to remove the seeds, skins, and stems from the peppers.

Then, take the peppers out of the oven. Reduce the heat to 350ºF. Now, let the peppers cool for a bit.

At this point, you need to remove the skins, cut off the stems, and remove the seeds from the cooled poblanos.

The peppers have been stuffed with cheese.
Place a cheese stick inside each pepper.

Afterward, once the peppers have been thoroughly cleaned out, place a stick of cheese into each one.

Lay them into an 11 x 7-inch baking dish. Be sure to place the peppers in an even layer with room between each poblano.

The peppers covered with batter and shredded cheese.
Pour in the batter and top the chiles with cheese.

Pour the batter over the chiles and top everything with shredded cheese. Put the casserole into the oven.

Last, let it bake for about 30 minutes or until the eggs have set and the top of the casserole is golden brown.

The casserole has baked and is ready to serve.
The casserole bakes up light and fluffy!

That’s it, your Chile relleno casserole is done! Kim and I hope you enjoy the meal and wish you all the best 🙂

Oh, leftovers can be stored in a sealed container in your fridge for up to 3 days.

One serving being lifted from the casserole.
Look at that gooey cheese pull!
One serving being lifted from the casserole.

Chile Relleno Casserole

Yield: 8 Servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

A spicy, cheesy Chile relleno casserole that's easy to prepare and delicious to devour! All the flavor of your favorite Tex-Mex dish in a casserole.


  • 8 Large Poblano Peppers, washed and dried
  • 1 Tablespoon Canola or Vegetable Oil
  • 8 Ounces Monterey Jack Cheese, cut into 1 ounce pieces
  • 5 Eggs
  • ½ Cup Milk
  • ½ Cup All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 4 Ounces Monterey Jack Cheese, shredded (1 cup)


  1. Preheat the oven to 425°, and line a baking sheet with aluminum foil. Place the peppers on the baking sheet and drizzle with oil. Rub the oil evenly over peppers then transfer the pan to the oven. Cook the poblanos for 25 to 30 minutes, turning occasionally. The skins should blister and blacken.
  2. While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking soda, and salt. Set aside.
  3. Remove the peppers from the oven, and reduce the oven to 350°F. Allow the peppers  to cool until they’re easy to handle, then peel away the skins and discard. Cut off the stems and tops, and remove the seeds and membranes.
  4. Place a 1 ounce piece of cheese into each poblano. Lay the poblanos in a single layer in an 11 x 7-inch baking dish. Pour the egg mixture over the peppers. Top with remaining 4 ounces of shredded Monterey jack cheese.
  5. Bake for 30 minutes or until the top is golden brown and the center is set. Remove from the oven and serve with sour cream or salsa if desired.


The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/8th of the Chile relleno casserole. Actual calories will vary.

The dish can be stored in a sealed container, in your fridge, for up to 3-days.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 175Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 133mgSodium: 450mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 10g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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