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.
Chile Relleno Casserole
This chile relleno casserole is a great way to enjoy the flavors of a chile relleno without the mess of pan frying. It’s packed with plenty of fresh poblano chiles filled with gooey Monterey Jack cheese cooked in a fluffy egg batter. The best part is that it’s baked in one pan, so there’s plenty for everyone and cleanup is a breeze!
This dish is easy to put into your weekly or monthly dinner rotation. We like to swap it out with some of our other favorites like Green Chile Chicken Casserole, Layered Chicken Enchilada Casserole, Chorizo Enchiladas, Chicken Taquitos, or Instant Pot Shredded Beef Tacos.
How to Make a Chile Relleno Casserole from Scratch:
- Preheat the oven to 425°F, and line a large sheet pan with aluminum foil. Lightly spray a separate 11×7-inch baking dish with cooking spray.
- Wash and dry the poblano peppers, and place them on the sheet pan. Lightly drizzle them with cooking oil, and roast them for 30 minutes. Turn the peppers over once or two to ensure all sides are evenly charred.
- While the peppers roast, prepare the batter. In a large bowl or measuring cup, whisk together the eggs and milk. Next, whisk in the flour, baking powder and salt. Set aside.
- Remove the poblanos from the oven, and reduce the heat to 350°F. Place the peppers in a plastic or paper bag to cool.
- After the peppers cool, carefully peel off the charred skins taking care to leave the flesh intact. Cut off the tops, and remove the seeds and membranes.
- Place a stick of cheese into each pepper, and wrap the pepper around it if necessary. Lay the peppers in an even layer in the bottom of the prepared baking dish.
- Pour the egg mixture over the poblanos.
- Bake for 25-35 minutes or until the eggs are set in the center and the top is light brown and golden in color.
Tips and Variations:
- Add some seasoned ground beef or ground pork to the casserole for some added protein.
- Add a few pickled or fresh jalapenos to the egg batter for some added heat.
- Reader Suggestion: Separate the egg yolks and whites. Mix the milk, flour, egg yolks, baking powder, and salt. Beat the egg whites until fluffy. Fold the two mixtures together, and pour it over the cheese fill poblanos. This helps to give the batter a lighter, fluffier texture.
- Can’t find poblanos? Use another variety of pepper like banana peppers or Anaheim.
- Rinse the roasted poblanos under water to assist with removing the charred skins.
Can I make this chile relleno casserole with diced chiles?
Yes, you can make Chile relleno casserole with diced chiles or canned, whole 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 a chile relleno casserole?
You can use Monterey Jack, cheddar, white cheddar, or even pepper jack cheese.
Storage and Reheating:
Refrigerator: The chile relleno casserole is best stored covered in the refrigerator and enjoyed within 3-4 days.
Freezer: The casserole can be baked, cooled completely, wrapped in a layer of plastic wrap followed by a layer of aluminum foil, and frozen for up to 3 months. Make sure the container is freezer-safe and oven-safe or use an aluminum foil pan.
Make Ahead: This casserole can be prepared a few hours ahead of time and stored in the refrigerator. However, it’s best to prepare the ingredients, leave them separated, and assemble just prior to baking.
Reheating: To reheat from being refrigerated simply microwave on half power for 2-3 minutes until the casserole reaches the desired temperature. To thaw from frozen, place the casserole in the refrigerator overnight and bake at 250°F until warmed through.
- 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 Powder
- ½ Teaspoon Salt
- 4 Ounces Monterey Jack Cheese, shredded (1 cup)
- 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.
- While the peppers roast, make the filling. In a medium bowl or measuring cup, whisk together the eggs and milk. Add the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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 ⅛ of the chile relleno casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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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.