This Chile Relleno Casserole is your favorite Tex-Mex dish baked into a casserole! It’s made with roasted, cheese-stuffed poblano peppers covered in a fluffy egg batter, topped with more cheese, then baked until light, crispy, gooey, and perfectly golden.
Easy Poblano Pepper Casserole
If you’ve ever had chile relleno, then you’ll understand that sometimes that chile relleno craving hits at the most random of times…and it hits hard. Unfortunately, you can’t always drop everything and run to your local Mexican restaurant to grab some.
You can, however, drop everything and whip up this super simple and delicious chile relleno casserole.
This recipe is the easiest way to enjoy the delicious flavors and textures of classic chile relleno without the mess of a frying pan! It’s packed with freshly roasted poblano chiles, gooey monterey jack cheese, and a fluffy egg batter.
Tips and Notes
- For the best egg batter texture, separate the egg yolks and whites, then mix together the milk, flour, egg yolks, baking powder, and salt. In a separate bowl, beat the egg whites until fluffy, then gently fold the two mixtures together. This isn’t totally necessary but does help give a lighter, fluffier texture.
- To help remove the charred skin from the roasted peppers, rinse them under cold water as you peel. They should come off easily.
- Can’t find poblanos? Feel free to swap them out for another variety of pepper such as banana or anaheim.
- Want to bulk your casserole up? Feel free to add seasoned ground beef or pork from some protein.
- I love the flavor of Monterey jack cheese, but you could also use cheddar, white cheddar, or even pepper jack.
- For even easier prep, skip the whole chiles and use diced chiles. Simply mix them with the batter and bake!
- Want a spicier flavor? Add a few pickled or fresh jalapeños to the egg batter.
What to Serve with Poblano Chili Relleno Casserole
This poblano pepper casserole recipe makes an excellent breakfast or dinner!
If you’re serving this stuffed poblano casserole on its own, it’s delicious topped off with a dollop of sour cream or a scoop of homemade salsa.
Storage and Reheating
Refrigerator: Leftover chile relleno casserole will last, covered or in an airtight container, in the refrigerator for 3-4 days.
Freezer: For longer storage, you can freeze the casserole. Simply bake it, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Be sure that you use a freezer-safe and oven-safe container or use a foil pan.
Make-Ahead: To prepare ahead of time, you can bake the casserole a few hours in advance and store it in the fridge. When you’re ready to serve, simply warm it at 250ºF in the oven. You can also prep the ingredients in advance, leave them separate, then assemble just prior to baking.
Reheating: To reheat, microwave smaller portions on half power until heated through. To reheat larger portions, thaw overnight in the fridge if frozen, then bake at 250ºF until heated all the way through.
Frequently Asked Questions
What is a Chile Relleno Called in English?
The word “relleno” translates to “stuffed vegetable”. So, “chile relleno” refers to a stuffed chile pepper!
What is the Difference Between a Chile Relleno and Chile Poblano?
Chile relleno is a traditional Mexican recipe. Chile poblano is simply a type of pepper that is used to make chile relleno!
Can You Make Chile Relleno Without Removing the Skin?
I don’t recommend it. The skin of poblano peppers is tough and difficult to digest. Chile relleno is much better with the skin of the peppers removed!
Fortunately, roasting the peppers makes the skin soft and easy to peel right off the pepper!
Recipe Card with Ingredient Amounts and Instructions
- 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
- 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.8 poblano peppers1 tablespoon canola oil
- 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.5 large eggs½ cup milk½ cup all-purpose flour1 teaspoon baking powder½ 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 11x7-inch or 9x13-inch baking dish. Pour the egg mixture over the peppers. Top with remaining 4 ounces of shredded Monterey jack cheese.8 ounces Monterey jack cheese4 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.
- Scroll up and see the post for tips, FAQs, and storage recommendations.