Have you ever craved the rich, cheesy goodness of a classic chile relleno but wished for an easier, no-fry version? This Chile Relleno Casserole brings all the bold, authentic Mexican flavors you love in a simple, oven-baked dish. Roasted poblano peppers are layered with gooey Monterey Jack and cheddar cheese, then baked in a light, fluffy egg mixture for the perfect balance of spice and creaminess.
Whether you’re making a cozy family dinner or need a crowd-pleasing dish for a potluck, this cheesy baked casserole is a game-changer. Serve it with Mexican rice, refried beans, or a fresh avocado salad, and you’ve got a meal that’s sure to impress. Ready to bring this comforting favorite to your table? Let’s get started!
Table of Contents
Key Benefits of Chile Relleno Casserole
If you love the bold, authentic flavors of Mexican cuisine but want a simpler, no-fry alternative to traditional chile rellenos, this casserole is the perfect solution. It delivers all the cheesy, roasted poblano goodness in an effortless, oven-baked dish.
Why You’ll Love This Recipe
✔️ Easy and Convenient – Skip the deep-frying and enjoy a hassle-free, one-pan baked dish.
✔️ Incredible Flavor – Roasted poblano peppers, gooey Monterey Jack and cheddar cheese, and a fluffy egg mixture create the perfect bite.
✔️ Versatile and Customizable – Adjust the spice level, add ground beef or chorizo, or make it low-carb with minor tweaks.
✔️ Great for Any Occasion – Perfect for a weeknight dinner, brunch, or potluck gathering.
✔️ Meal Prep Friendly – Tastes even better the next day, making it an excellent make-ahead dish.
This cheesy, baked chile relleno casserole is a comfort food favorite that’s both satisfying and effortless to make. Ready to turn your kitchen into a fiesta? Let’s dive in!
Ingredients for Chile Relleno Casserole
Gather these simple, flavorful ingredients to create a rich, cheesy chile relleno casserole that’s both comforting and easy to prepare.
Main Ingredients
- 6 large poblano peppers – Roasted and peeled for that classic smoky flavor.
- 2 cups shredded Monterey Jack cheese – Melts beautifully for a creamy texture.
- 1 cup shredded cheddar cheese – Adds a sharp, tangy contrast.
- 6 large eggs – Creates a light, fluffy structure.
- 1 cup milk – Helps bind everything together and keeps the casserole moist.
- ¼ cup all-purpose flour – Thickens the egg mixture for the perfect consistency.
- 1 teaspoon baking powder – Gives the casserole a slight lift.
- ½ teaspoon garlic powder – Enhances the savory depth of flavor.
- ½ teaspoon onion powder – Adds a subtle, aromatic kick.
- ½ teaspoon salt – Balances all the flavors.
- ¼ teaspoon black pepper – Just a hint of spice.
Optional Add-Ins for Extra Flavor
- ½ teaspoon smoked paprika – Adds a warm, smoky depth.
- 1 cup cooked chorizo or ground beef – For a heartier, protein-packed version.
- ½ cup diced onions or bell peppers – Adds a little crunch and extra flavor.
- ½ teaspoon cumin – Brings a warm, earthy note.
Toppings & Garnishes
- Fresh cilantro – For a bright, herby finish.
- Sour cream or crema – Balances the heat with a cool, creamy touch.
- Salsa or pico de gallo – Adds freshness and a bit of zest.
- Avocado slices – A buttery, rich addition.
Egg takes center stage in this recipe, but if you prefer egg, feel free to experimental. Use other recipes of egg.
With these ingredients, you’re just a few steps away from a cheesy, oven-baked chile relleno casserole that’s bursting with flavor. Ready to bring it all together? Let’s get cooking!
How to Make Chile Relleno Casserole
Making a chile relleno casserole is easier than you might think, and it’s perfect for a family meal or gathering with friends. Let’s walk through the process step by step, so you can enjoy this delicious dish in no time!
Step 1: Roast the Poblano Peppers
Start by roasting your poblano peppers to bring out their smoky flavor and charred skin. This is the key to creating an authentic taste for your casserole.
- How to roast poblano peppers: Place the peppers directly on a gas burner or under the broiler in your oven. Turn the peppers occasionally until the skins are blackened and blistered all over.
- Once roasted, place the peppers in a bowl and cover it with a lid or plastic wrap. Let them steam for about 10 minutes—this helps loosen the skin.
- After they cool slightly, peel off the charred skin, cut off the stems, and remove the seeds. Slice them into strips or chop into smaller pieces.
Step 2: Prepare the Egg and Cheese Mixture
Next, you’ll prepare the egg base, which gives the casserole its signature custard-like texture. Here’s how to make the perfect blend:
- In a large bowl, beat eggs with milk, flour, baking powder, and a pinch of salt. This creates the smooth, fluffy base for the casserole.
- Stir in your choice of shredded cheese—I recommend Monterey Jack and cheddar for the best melt and flavor, but feel free to experiment with Queso Oaxaca or Pepper Jack for a twist.
Step 3: Layer the Casserole
Now it’s time to layer the ingredients to create a hearty casserole:
- Layer 1: Spread half of the roasted poblano peppers evenly at the bottom of your greased casserole dish.
- Layer 2: Pour half of the egg and cheese mixture over the peppers, making sure everything is well covered.
- Layer 3: Add the remaining poblano peppers, and then pour the remaining egg mixture over the top.
Step 4: Bake the Casserole
Pop the casserole into a preheated oven and bake at 350°F (175°C) for about 40–45 minutes. The casserole is ready when it’s golden and slightly puffed up in the center.
- Tip: Check the casserole after 30 minutes—if the top is browning too quickly, cover it loosely with foil and continue baking until fully set.
Step 5: Let it Rest
Once your chile relleno casserole is done, let it rest for 5–10 minutes before slicing. This helps it set and ensures you get clean slices. Plus, it lets the flavors meld together for an even better taste!
With just a few simple steps, you’ll have a delicious, comforting chile relleno casserole ready to enjoy. Whether you’re serving it for dinner or sharing it with friends at a potluck, this dish is guaranteed to be a crowd-pleaser!
Pro Tips and Variations
To make your chile relleno casserole truly your own, here are some pro tips and variations to help elevate the flavor and customize it to your liking. Let’s take this classic dish to the next level!
Pro Tips for Perfect Chile Relleno Casserole:
- Don’t Skip the Roasting Step
Roasting the poblano peppers is key to getting that delicious smoky flavor. While it can be tempting to skip this step, trust me, it’s worth the extra effort. If you’re in a hurry, you can even use a store-bought roasted poblano pepper if you can find them, but freshly roasted ones have the best flavor. - Use Freshly Shredded Cheese
Pre-shredded cheese contains anti-caking agents that can affect the texture of your casserole. For a smooth, creamy melt, always opt for freshly shredded cheddar and Monterey Jack. This ensures your casserole has that perfect gooey texture. - Add Some Heat
If you love spice, consider adding jalapeño peppers or a few teaspoons of chili powder into the egg mixture. You can also drizzle some hot sauce on top before serving for an extra kick! - Let It Rest Before Serving
Once your casserole is out of the oven, resist the urge to dive in right away. Let it sit for about 10 minutes. This helps the flavors settle and makes it easier to slice without making a mess. - Bake Evenly
Ensure your casserole bakes evenly by spreading the ingredients into a uniform layer. If the top starts to brown too quickly, cover it loosely with foil to prevent burning while the rest of the casserole cooks through.
Delicious Variations to Try:
- Vegetarian Version: For a vegetarian-friendly version, replace the meat with black beans or corn. You can also add sautéed onions, mushrooms, or spinach to add more texture and flavor.
- Meat Lovers’ Version: Add cooked ground beef or shredded chicken for a heartier casserole. Simply layer the meat along with the peppers for a rich and savory filling.
- Add a Crunch: Top your casserole with a handful of crushed tortilla chips or cornflakes before baking for a delightful crunchy topping.
- Swap the Cheese: While Monterey Jack and cheddar are a great combo, don’t hesitate to experiment with other cheeses like Pepper Jack, Queso Fresco, or Cotija for different flavor profiles.
- Make it Low-Carb: For a low-carb version, replace the flour in the egg mixture with almond flour or coconut flour. It’ll still have the creamy texture and delicious flavors, but with fewer carbs.
Serving Suggestions:
- Pair with Mexican Rice: Serve your chile relleno casserole with a side of fluffy Mexican rice to complete the meal. The mild flavor of the rice complements the bold, cheesy casserole perfectly.
- Top with Fresh Garnishes: Fresh cilantro, sour cream, or a squeeze of lime juice are excellent ways to brighten up the dish and add some fresh flavors.
- Serve with a Side Salad: A light green salad or cabbage slaw with a tangy dressing will balance out the richness of the casserole.
These tips and variations will help you make a chile relleno casserole that is uniquely yours, whether you stick to the traditional recipe or experiment with new flavors!
Serving Suggestions
The chile relleno casserole is a comforting dish on its own, but when paired with the right sides, it can become a memorable meal that your family and friends will rave about. Here are some simple and flavorful ways to serve this casserole:
1. Classic Mexican Rice
A side of Mexican rice is the perfect complement to the bold and cheesy chile relleno casserole. The mild flavor of the rice helps balance the richness of the casserole, while the soft texture pairs beautifully with the slightly crispy top of the dish.
- Tip: Try making the rice with a bit of tomato sauce or chicken broth for extra flavor.
2. Fresh Guacamole & Salsa
You can’t go wrong with a side of fresh guacamole and salsa. The cool, creamy guacamole paired with a zesty, chunky salsa adds freshness to the meal and enhances the smoky flavors of the roasted poblano peppers.
- Tip: Make the guacamole right before serving to keep it fresh. You can also add diced tomatoes, cilantro, and a squeeze of lime to your salsa for an extra punch of flavor.
3. Tangy Sour Cream
A dollop of sour cream on top of each serving can provide a cool contrast to the casserole’s warmth. The creamy, tangy flavor of the sour cream pairs wonderfully with the spiciness of the peppers and the richness of the cheese.
- Tip: If you prefer a lighter version, opt for Greek yogurt as a tangy substitute.
4. Crisp Green Salad
A simple green salad adds a refreshing, light element to the meal. Try a combination of leafy greens like romaine and spinach, topped with a tangy vinaigrette. It’s the perfect way to cut through the richness of the casserole.
- Tip: For extra flavor, add some avocado slices, cucumber, and a sprinkle of cheese to the salad.
5. Warm Tortillas
Serve the casserole with a side of warm flour or corn tortillas for an added touch of authenticity. You can wrap some casserole in the tortilla for a delicious hand-held bite!
- Tip: If you’re feeling adventurous, make your own homemade tortillas for a real treat.
6. Mexican Street Corn (Elote)
For a true fiesta, serve up Mexican street corn (Elote) as a side. Grilled corn on the cob topped with a creamy mixture of mayo, lime, cheese, and chili powder creates a delicious contrast to the richness of the casserole.
- Tip: For a lighter take, you can make Mexican street corn salad by removing the corn from the cob and mixing it with the same ingredients.
Conclusion
Your chile relleno casserole is sure to become a favorite in your household, offering a delightful combination of creamy cheese, roasted poblano peppers, and savory flavors. Whether you’re making it for a family dinner, a special gathering, or simply to enjoy a comforting meal, this dish checks all the boxes for deliciousness and versatility.
- Why You’ll Love It: It’s a comforting, cheesy casserole with just the right amount of heat from the peppers, all baked to perfection in one dish. You’ll love how easy it is to make, with minimal prep and ingredients, yet it delivers a satisfying and impressive meal.
- Make It Ahead: If you’re prepping for a busy week, this casserole is perfect for meal prep. You can assemble it the night before and bake it just before serving, which makes it ideal for busy nights when you want a homemade meal without the fuss.
- Adjust to Your Taste: The beauty of this dish lies in its adaptability. Want to make it vegetarian? Simply omit the meat and load it up with more cheese and veggies. Prefer it spicier? Add some jalapeños or extra chili powder to kick up the heat!
No matter how you serve it, this casserole is bound to impress your guests and satisfy your cravings. It’s a fantastic example of how a few simple ingredients can come together to create a memorable meal. So next time you’re looking for a flavorful and satisfying dinner option, remember to turn to this chile relleno casserole. It’s a crowd-pleaser, and you’ll find yourself making it again and again.
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chile relleno casserole
Ingredients
Main Ingredients
- 6 large poblano peppers – Roasted and peeled for that classic smoky flavor.
- 2 cups shredded Monterey Jack cheese – Melts beautifully for a creamy texture.
- 1 cup shredded cheddar cheese – Adds a sharp tangy contrast.
- 6 large eggs – Creates a light fluffy structure.
- 1 cup milk – Helps bind everything together and keeps the casserole moist.
- ¼ cup all-purpose flour – Thickens the egg mixture for the perfect consistency.
- 1 teaspoon baking powder – Gives the casserole a slight lift.
- ½ teaspoon garlic powder – Enhances the savory depth of flavor.
- ½ teaspoon onion powder – Adds a subtle aromatic kick.
- ½ teaspoon salt – Balances all the flavors.
- ¼ teaspoon black pepper – Just a hint of spice.
Optional Add-Ins for Extra Flavor
- ½ teaspoon smoked paprika – Adds a warm smoky depth.
- 1 cup cooked chorizo or ground beef – For a heartier protein-packed version.
- ½ cup diced onions or bell peppers – Adds a little crunch and extra flavor.
- ½ teaspoon cumin – Brings a warm earthy note.
Toppings & Garnishes
- Fresh cilantro – For a bright herby finish.
- Sour cream or crema – Balances the heat with a cool creamy touch.
- Salsa or pico de gallo – Adds freshness and a bit of zest.
- Avocado slices – A buttery rich addition.
- With these ingredients you’re just a few steps away from a cheesy, oven-baked chile relleno casserole that’s bursting with flavor. Ready to bring it all together? Let’s get cooking!
Instructions
Step 1: Roast the Poblano Peppers
- Start by roasting your poblano peppers to bring out their smoky flavor and charred skin. This is the key to creating an authentic taste for your casserole.
- How to roast poblano peppers: Place the peppers directly on a gas burner or under the broiler in your oven. Turn the peppers occasionally until the skins are blackened and blistered all over.
- Once roasted, place the peppers in a bowl and cover it with a lid or plastic wrap. Let them steam for about 10 minutes—this helps loosen the skin.
- After they cool slightly, peel off the charred skin, cut off the stems, and remove the seeds. Slice them into strips or chop into smaller pieces.
Step 2: Prepare the Egg and Cheese Mixture
- Next, you’ll prepare the egg base, which gives the casserole its signature custard-like texture. Here’s how to make the perfect blend:
- In a large bowl, beat eggs with milk, flour, baking powder, and a pinch of salt. This creates the smooth, fluffy base for the casserole.
- Stir in your choice of shredded cheese—I recommend Monterey Jack and cheddar for the best melt and flavor, but feel free to experiment with Queso Oaxaca or Pepper Jack for a twist.
Step 3: Layer the Casserole
- Now it’s time to layer the ingredients to create a hearty casserole:
- Layer 1: Spread half of the roasted poblano peppers evenly at the bottom of your greased casserole dish.
- Layer 2: Pour half of the egg and cheese mixture over the peppers, making sure everything is well covered.
- Layer 3: Add the remaining poblano peppers, and then pour the remaining egg mixture over the top.
Step 4: Bake the Casserole
- Pop the casserole into a preheated oven and bake at 350°F (175°C) for about 40–45 minutes. The casserole is ready when it’s golden and slightly puffed up in the center.
- Tip: Check the casserole after 30 minutes—if the top is browning too quickly, cover it loosely with foil and continue baking until fully set.
Step 5: Let it Rest
- Once your chile relleno casserole is done, let it rest for 5–10 minutes before slicing. This helps it set and ensures you get clean slices. Plus, it lets the flavors meld together for an even better taste!
- With just a few simple steps, you’ll have a delicious, comforting chile relleno casserole ready to enjoy. Whether you’re serving it for dinner or sharing it with friends at a potluck, this dish is guaranteed to be a crowd-pleaser!
Notes
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 10g
- Protein: 18g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 620mg
FAQs: Chile Relleno Casserole
Whether you’re making this dish for the first time or looking to perfect your technique, these frequently asked questions will help guide you through the process.
1. Can I use fresh poblano peppers instead of canned chilies?
Absolutely! Roasting and peeling fresh poblanos will give the casserole a more authentic flavor. Simply char them over an open flame or under a broiler, place them in a covered bowl to steam, then peel off the skin before using.
2. How do I prevent my casserole from being too runny?
To avoid excess moisture:
Drain canned chilies well before layering them in the dish.
Whisk the eggs thoroughly to ensure a smooth, custard-like consistency.
Let the casserole rest for about 10 minutes after baking to allow it to set before serving.
3. Can I make this dish ahead of time?
Yes! Assemble the casserole up to a day in advance and store it covered in the fridge. When ready to bake, let it come to room temperature for about 20 minutes, then bake as directed.
4. What’s the best cheese for chile relleno casserole?
A combination of Monterey Jack and cheddar works beautifully, offering a balance of creaminess and sharpness. For a more traditional taste, try Oaxaca or queso fresco.
5. Can I add meat to this recipe?
Definitely! Cooked and crumbled chorizo, ground beef, or shredded chicken make great additions for a heartier casserole. Just layer the cooked meat between the chilies and cheese.
6. How do I store and reheat leftovers?
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350°F (175°C) oven for about 10 minutes or microwave in 30-second intervals until heated through.
7. Is this casserole spicy?
Not necessarily! Poblanos have a mild heat, but for extra spice, add chopped jalapeños or a sprinkle of red pepper flakes.