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With layers of roasted poblano peppers and gooey cheese topped with fluffy eggs, this Chile Relleno Casserole features all the flavor of classic Mexican chile relleno without the work. Perfect for a savory breakfast or dinner!
If you’ve been around here for a while, it’s no secret that my family loves Mexican food, whether it’s Tex-Mex chicken enchiladas or authentic carne asada. Chile relleno is another favorite of ours. Traditional Mexican chile relleno is made by stuffing roasted poblano peppers with cheese (and sometimes other ingredients). then dipping them in egg batter and frying them. They’re delicious, but it’s a very hands-on process. I like to skip the work and keep the flavor by making this chile relleno casserole. Roasted poblano peppers are layered with melty Monterrey Jack cheese and topped with a fluffy egg mixture. The prep is quick and easy, it’s great for a savory breakfast or even dinner, and all the flavor is still there. Win-win!
Why My Family Loves This Chile Relleno Casserole
- Savory breakfast option. This casserole is one of our favorite dishes when we’re craving something savory and flavorful for breakfast. We eat Mexican dishes for dinner so often that it’s nice to switch it up and have one for breakfast.
- Mildly spicy. The spice in this chile relleno casserole comes from poblano peppers. But they’re a mild pepper that’s more flavorful than spicy. Plus, they’re roasted, which minimizes any bitter spice, and coated in eggs and cheese. This is a great option for people who love flavor but not heat.
- Easy to make. My favorite part about this chile relleno casserole recipe is how easy it is to make. The oven does most of the work, between roasting the peppers and baking the casserole. Plus, it requires just six ingredients and a few spices. I usually just need to grab the peppers at the store!
Recipe Ingredients
Here’s an overview of the ingredients needed to make this casserole. Scroll down to the recipe card below for the exact measurements.
- Poblano peppers – Poblano peppers are typically stuffed in classic chile relleno recipes. They’re considered a mild pepper, which works well in a family-friendly casserole.
- Monterey Jack cheese – I like to use Monterey Jack cheese for a creamy, mild flavor, but you can substitute Oaxaca or cheddar cheese if desired.
- Eggs – Eggs make a great base to this casserole.
- Whole milk – 2% milk would work too, the eggs just won’t be a creamy.
- Flour –Gives the casserole shape and substance.
- Baking powder – Helps make the eggs nice and fluffy.
- Spices – Garlic powder, onion powder, oregano, salt, and pepper.
How To Make Chile Relleno Casserole
This casserole is so much easier to make than classic chile rellenos. The printable instructions are in the recipe card below.
- Prep the peppers. Preheat the broiler. Place the rack 6 inches from the heat source. Line a baking sheet with foil. Place the peppers on it. Broil for 5-7 minutes, until the skins are blackened and blistered. Turn occasionally so they blister on all sides.
- Peel the peppers. Immediately transfer the blistered peppers to a boil. Cover tightly and let steam for 10 minutes. Allow them to cool enough to handle then remove the charred skin, cut a slit down one side, and remove the seeds and step.
- Prep. Preheat the oven to 375F. Grease the baking dish.
- Assemble. Lay half of the peppers in a single layer and top with two cups of cheese. Repeat with the remaining peppers and more cheese.
- Add the eggs. Whisk together the eggs and other ingredients. Pour evenly over the layered peppers and cheese.
- Bake. Bake for 40-45 minutes, until the edges are golden brown and the center is fully cooked.
- Enjoy. Let the casserole cool for 10 minutes. Slice and serve. Top with sour cream, salsa, and cilantro as desired.
Casserole Variations
Feel free to make this chile relleno casserole your own! Here are a few suggestions to customize it.
- Use canned peppers. If you can’t find fresh poblanos, use canned whole green chiles. Drain and pat them dry before layering.
- Add a protein. For a heartier casserole, you can add cooked ground beef, chorizo, or shredded chicken as a layer between the peppers and cheese.
- Stir in some veggies. Sautéed onions, corn, or black beans also make great additions.
- Make it spicy. For a spicier dish, add a few roasted jalapeños or sprinkle crushed red pepper flakes, or cayenne pepper into the egg mixture.
Proper Storage
- Fridge. Store leftover chile relleno casserole in an airtight container in the refrigerator for up to 4 days.
- Freezer. Cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until warmed through.
Chile Relleno Casserole
With layers of roasted poblano peppers and gooey cheese topped with fluffy eggs, this Chile Relleno Casserole features all the flavor of classic Mexican chile relleno without the work. Perfect for a savory breakfast or dinner!
Servings: 6 to 8 people
Ingredients
- 1 pound poblano peppers about 4-5 medium peppers
- 4 cups shredded Monterey Jack cheese divided
- 6 large eggs
- 1 cup whole milk
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven’s broiler and place the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and place the poblano peppers on it. Broil for 5-7 minutes per side, turning occasionally, until the skins are blackened and blistered.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or foil. Let them steam for 10 minutes. Once cool enough to handle, peel off the charred skin, cut a slit down one side of each pepper, and remove the seeds and stems.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil.
- Lay half of the roasted peppers in a single layer on the bottom of the dish. Sprinkle 2 cups of Monterey Jack cheese evenly over the peppers. Repeat with the remaining peppers and 2 more cups of cheese to create a second layer.
- In a medium bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, oregano, salt, and black pepper until smooth and well combined.
- Pour the egg mixture evenly over the layered peppers and cheese, ensuring it seeps into all the crevices.
- Place the casserole in the preheated oven and bake for 40-45 minutes, or until the center is set and the edges are golden brown.
- Let the casserole rest for 10 minutes before slicing. Serve with sour cream, salsa, or chopped cilantro, if desired. Enjoy!
Last Step:
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Notes
Store leftover chile relleno casserole in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 404kcal | Carbohydrates: 12g | Protein: 27g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 727mg | Potassium: 399mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1177IU | Vitamin C: 61mg | Calcium: 678mg | Iron: 2mg
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