Skip to Content

Chile Relleno Casserole (with Poblano Peppers)

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 small square of the finished casserole on a plate.

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 Mexican Spaghetti.

How to Make a Chile Relleno Casserole from Scratch:

  1. 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.
  2. 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.
  3. 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.
  4. Remove the poblanos from the oven, and reduce the heat to 350°F. Place the peppers in a plastic or paper bag to cool.
  5. 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.
  6. 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.
  7. Pour the egg mixture over the poblanos.
  8. Bake for 25-35 minutes or until the eggs are set in the center and the top is light brown and golden in color.
Collage showing how to make a chile relleno casserole.

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.
One serving being lifted from the casserole.
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.

Like This Recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

One serving being lifted from the casserole.

Chile Relleno Casserole

4.6 from 77 votes
Print Save Pin
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 Servings

I earn a commission from Amazon and Instacart from qualifying purchases.

Ingredients

  • 8 poblano peppers washed and dried
  • 1 tablespoon canola oil or other neutral tasting oil
  • 5 large eggs
  • ½ cup milk
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 8 ounces Monterey jack cheese cut into 1 ounce pieces
  • 4 ounces Monterey jack cheese shredded

Instructions

  • Preheat the oven to 425°F, 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.
    8 poblano peppers
    1 tablespoon canola oil
  • 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.
    5 large eggs
    ½ cup milk
    ½ cup all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon kosher salt
  • 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.
    8 ounces Monterey jack cheese
    4 ounces 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.

Notes

*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.

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 13g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 142mg | Sodium: 450mg | Potassium: 362mg | Fiber: 2g | Sugar: 4g | Vitamin A: 941IU | Vitamin C: 96mg | Calcium: 386mg | Iron: 2mg
Recipe Rating




Kathleen

Sunday 25th of September 2022

I’m going to make this tonight. As I was reading g through it states the pan should be 11x7. Who uses a pan of that size? 13x9 is easy. Or I have a 9x9 square pan. Going to use the smaller one, I hope it works out.

Kimberly

Sunday 25th of September 2022

Hi Kathleen!

Several people use 11x7-inch pans. An 11x7-inch pan holds approximately 10 cups. A 9x9-inch pan also holds about 10 cups, but the contents will be thicker. You'll probably need to adjust the time accordingly.

Lyn

Monday 27th of December 2021

Shouldn't baking powder be added instead of baking soda?

Chris

Monday 10th of January 2022

@Kimberly,

the video say soda instead of powder. Might fix that one too. Going to try this recipe in two days. Can't wait it looks so good.

Kimberly

Monday 27th of December 2021

Hi Lyn!

Yes, that's a typo. Going to fix it now. Thanks for letting us know! Have a great evening! :)

Sefali

Wednesday 24th of November 2021

Can you pre make it in a pan And then store it in the fridge to pop into the oven the next day?

Sefali

Wednesday 24th of November 2021

@Kimberly,

Thank you so much for the suggestion and the fast response! Life saver 🙏🏾

Kimberly

Wednesday 24th of November 2021

Hi Sefali!

This casserole will hold for a few hours in the refrigerator when covered in plastic wrap. If possible, I'd prepare it late in the evening and bake it early the next morning. Another suggestion would be to prepare all the ingredients one day and assemble/bake the casserole the following day. Hope this helps! :)

Eva

Saturday 16th of October 2021

I made this for the second time tonight, so you must know we liked it. A lot! We both love chili rellenos...and I was afraid my husband , who’s from Mexico, wouldn’t accept this casserole version. But it tastes just like chili rellenos, without all the frying, and he loves it. I saw the other comment about the batter being too heavy. We didn’t find it heavy at all!! Was perfect. I grew my own poblano chili’s and will be making this for the relatives when they come from Mexico. Thank you!!

Kimberly

Sunday 17th of October 2021

Hi Eva!

We're so happy to hear that and glad you and your husband loved the casserole! Using fresh grown poblanos would be amazing in this recipe. Thank you so much for coming back to comment. We hope you have a wonderful day! :)

Home cooker

Tuesday 23rd of March 2021

I love this idea! Traditional chiles rellenos are messy and time consuming to make. My only gripe with this recipe is that I wish the batter was lighter. It took on almost a bread like consistency. I like my batter to be super light and fluffy.

Barbara

Friday 24th of December 2021

@Kimberly, I separated the egg yolk and egg white. I added the milk, flour, etc. to the egg yolk and mixed well. Then, I beat the egg whites until fluffy. After, that fold the two mixtures together. This creates a very light egg mixture.

Kimberly

Tuesday 23rd of March 2021

Thanks so much for trying the recipe! I chatted with John, and he mentioned that during his restaurant days they whisked in a bit of water to lighten the eggs. He suggested trying 1/4 cup of water added to the eggs if you decide to make it again. We haven't tried it, so we're not sure how it will turn out.

This recipe is on our list to tweak slightly in the upcoming months. One of the things I want to tackle is the batter, just as you mentioned. Thanks again! We appreciate the feedback and hope you have a wonderful week! :)