Transform the beloved Mexican chile relleno into an easy-to-make casserole that captures all the cheesy, spicy goodness without the hassle of stuffing and frying individual peppers. This comforting dish combines roasted poblano peppers with layers of melted cheese and a fluffy egg custard that puffs up beautifully as it bakes.
Perfect for busy weeknights or weekend brunches, this chile relleno casserole delivers authentic flavors in a format that’s much more approachable for home cooks. It’s a crowd-pleasing dish that’ll have everyone coming back for seconds.
Why You’ll Love This
- No tedious pepper stuffing or deep frying required
- Can be assembled ahead and baked when needed
- Naturally gluten-free and vegetarian-friendly
- Freezes beautifully for future meals
- Customizable heat level to suit your preferences
Ingredients
- 14 ounces whole green chiles , canned (2 -7 ounce cans)
- 3/4 pound jack cheese , grated
- 1 cup cheddar cheese , grated
- 2 eggs
- 1/2 cup all purpose flour
- 1½ cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Roast poblanos under the broiler until charred, turning occasionally
- Place peppers in a paper bag to steam, then peel and remove seeds
- Layer half the peppers in a greased 9×13 baking dish
- Sprinkle with half the cheese
- Repeat layers with remaining peppers and cheese
- Whisk together eggs, milk, flour, salt, pepper, and baking powder
- Pour egg mixture over the peppers and cheese
- Bake at 375°F for 35-40 minutes until puffed and golden
Tips & Variations
- Substitute canned whole green chiles if fresh poblanos aren’t available
- Add cooked, crumbled chorizo between layers for a heartier dish
- Mix different cheeses like Oaxaca or pepper jack for variety
- Make it spicier by adding diced jalapeños or cayenne pepper
- Prep and assemble the night before for an easy morning bake
Serving Suggestions
Serve hot from the oven with fresh pico de gallo, Mexican crema, and sliced avocados. A side of warm corn tortillas and refried beans makes this a complete meal. For brunch, pair with fresh fruit and Mexican-style coffee.
Notes
- Casserole is done when a knife inserted in the center comes out clean
- Leftovers keep well refrigerated for up to 3 days
- Let rest 10 minutes before serving for easier cutting
FAQs
- Can I freeze this casserole? Yes, wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Can I use different peppers? Yes, but poblanos provide the most authentic flavor. Anaheim peppers work well too.
- Is this very spicy? No, poblanos are typically mild, but heat can vary. Remove all seeds and membranes for less heat.
- Can I make this ahead? Yes, assemble up to 24 hours in advance and refrigerate until ready to bake.
Ingredients
- 14 ounces whole green chiles , canned (2 -7 ounce cans)
- 3/4 pound jack cheese , grated
- 1 cup cheddar cheese , grated
- 2 eggs
- 1/2 cup all purpose flour
- 1½ cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Steps
- Roast poblanos under the broiler until charred, turning occasionally
- Place peppers in a paper bag to steam, then peel and remove seeds
- Layer half the peppers in a greased 9x13 baking dish
- Sprinkle with half the cheese
- Repeat layers with remaining peppers and cheese
- Whisk together eggs, milk, flour, salt, pepper, and baking powder
- Pour egg mixture over the peppers and cheese
- Bake at 375°F for 35-40 minutes until puffed and golden
Notes
- Casserole is done when a knife inserted in the center comes out clean
- Leftovers keep well refrigerated for up to 3 days
- Let rest 10 minutes before serving for easier cutting
