Chile Relleno Casserole
Our chile relleno casserole features roasted poblanos, melted cheese, and a fluffy egg batter. It’s an easy, flavorful dish with no frying required.
I love classic chiles rellenos. Those cheese stuffed poblano peppers dipped in a light egg batter then fried until crispy! Yum!
In fact, it’s one of the menu items I order most at Tex-Mex restaurants. Making them on a regular basis at home is a different story.
John and I don’t fry food very often, so this chile relleno casserole is the answer. It has all the same great flavors except everything is baked in one easy dish. It’s a great option when we’re craving the classic but don’t want the hassle of frying.
We love these with a drizzle of our enchilada sauce and a side of homemade cheese dip!
Tips for the Best Chile Relleno Casserole
Make sure the peppers are roasted really well. This makes them easier to peel. Use a broiler, a grill, or another method of your choosing. Then simply drop them into a paper bag to sweat. If needed, hold the peppers until a stream of gently running water to rinse away excess charred skin.
Try different kinds of cheese. Monterey Jack is my go-to, but cheddar, white cheddar, or pepper jack all work great. If you like a mild, stretchy cheese, mozzarella is a great option!
Add some seasoned ground beef, taco meat, or shredded chicken to take this casserole from a vegetarian dish to a meat based meal.
Can’t find poblanos? Try using banana peppers or Anaheim peppers instead. I also love using canned whole chiles in a pinch. Hatch Whole Green Chiles are my favorite! They’re available in many supermarkets.
Reader Suggestions
Some readers have shared their favorite tips for making this recipe:
- Add a touch of garlic powder for extra flavor in the egg batter.
- For a lighter, fluffier texture, try separating the egg yolks and whites. Mix the egg yolks with the milk, flour, baking powder, and salt. In a separate bowl, beat the egg whites until fluffy, then gently fold them into the yolk mixture before pouring over the peppers.
- Try using half cornmeal and half flour for a slightly different batter texture.
- Make it gluten-free! A 1:1 gluten-free flour blend works well as a substitute for all-purpose flour. Our favorites are King Arthur Flour Measure for Measure and Cup 4 Cup. Make sure whatever you choose is a blend!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a 350°F oven until heated through or microwave individual portions.
More Tex-Mex Recipes
Like This Recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.
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 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.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 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 11×7-inch or 9×13-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.