Chile Rellenos Casserole

Chile Rellenos Casserole takes the bold, smoky flavors of traditional Mexican chile rellenos and transforms them into a simple, comforting bake. Roasted poblano peppers bring gentle heat and earthiness, layered with melted Monterey Jack and cheddar cheese for richness, all held together in a fluffy, savory egg custard.

Without the need for frying, this casserole captures the essence of the classic dish in a lighter, more approachable way—perfect for weeknights yet elegant enough for entertaining.

Why People Will Love This Chile Rellenos Casserole:

All the flavor, none of the fuss – delivers authentic chile relleno taste without the labor-intensive stuffing and frying.

Perfect comfort food – combines smoky peppers, creamy cheese, and a custardy base in every bite.

Crowd-pleasing – easily feeds a family or small gathering from one baking dish.

Balanced heat – roasted poblanos give warmth without overwhelming spiciness.

Versatile dish – works as a main course for dinner, a brunch centerpiece, or even a meal-prep option.

Fresh toppings elevate it – sour cream, salsa, and cilantro add brightness that balances the richness.

Key Ingredients:

Poblano peppers – the star of the dish, roasted to develop smoky flavor and a tender texture that contrasts beautifully with the custard.

Monterey Jack cheese – melts smoothly, offering mild creaminess that balances the roasted peppers.

Cheddar cheese – adds sharpness and depth, creating a layered, cheesy flavor.

Eggs – form the light custard base, binding the casserole and giving it structure.

Milk and flour – create a soft, fluffy texture that’s almost soufflé-like when baked.

Onion and garlic powders – provide subtle background flavor without overpowering the dish.

Expert Tips:

Char peppers properly – roast until skins are well-blistered; this makes peeling easier and deepens smoky flavor.

Steam for easy peeling – sealing roasted peppers in a bag traps steam, loosening skins effortlessly.

Drain peppers well – blot them dry after peeling to prevent excess moisture from making the casserole watery.

Use freshly shredded cheese – pre-shredded cheese contains anti-caking agents that can affect melting.

Check doneness carefully – the center should be puffed and set; insert a knife to ensure it comes out clean.

Rest before serving – cooling for 5–10 minutes allows the custard to firm up, making neat slices easier.

Chile Rellenos Casserole

Ingredients

6-8 large poblano peppers (see note)

2 cups freshly shredded Monterey Jack cheese , divided

1 cup freshly shredded cheddar cheese , divided

5 large eggs

1 & 1/2 cups whole milk

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

sour cream, salsa, and fresh chopped cilantro , for serving (optional, but recommended)

Instructions

Step 1: Roast the peppers

Preheat the oven broiler and position the rack about 6 inches from the heat.

Line a baking sheet with foil and arrange the poblano peppers in a single layer.

Broil for 10–15 minutes, turning occasionally with tongs, until skins are blistered and blackened.

Transfer roasted peppers to a plastic bag, seal, and let them steam for 10 minutes.

Once cooled, peel off the skins, remove stems and seeds, and set aside.

Step 2: Prepare the baking dish

Reduce oven temperature to 350°F (175°C).

Lightly grease a 3-quart baking dish with nonstick spray.

Step 3: Assemble the casserole layers

Arrange half of the roasted peppers in the bottom of the dish.

Sprinkle with 1 cup Monterey Jack and ½ cup cheddar.

Repeat with the remaining peppers and cheeses to form a second layer.

Step 4: Make the egg mixture

In a medium bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth and lump-free.

Pour the mixture evenly over the peppers and cheese.

Step 5: Bake

Bake uncovered for about 45 minutes, or until the casserole is puffed in the center, golden at the edges, and the eggs are set.

Step 6: Rest and serve

Let the casserole cool for 5–10 minutes before slicing into squares.

Serve warm with sour cream, salsa, and freshly chopped cilantro, if desired.

Important Notes When Making Chile Rellenos Casserole:

Poblano substitution – Anaheim peppers can be used if poblanos aren’t available, though they are slightly milder.

Spice level adjustment – for extra heat, add chopped jalapeños or a pinch of cayenne to the egg mixture.

Make-ahead friendly – roast and peel the peppers a day ahead to save time.

Cheese balance – mixing two cheeses gives complexity, but you can substitute with pepper jack for a spicier kick.

Serving style – this dish can stand alone or be paired with rice, beans, or tortillas for a fuller meal.

How To Enjoy Chile Rellenos Casserole After Cooking

Let it rest – wait 5–10 minutes before slicing to allow flavors to settle and the texture to stabilize.

Top with freshness – a spoonful of salsa, sour cream, and fresh cilantro balances richness with brightness.

Pair with sides – serve alongside Mexican rice, refried beans, or a crisp salad for a complete meal.

Great for brunch – pairs beautifully with avocado slices, tortillas, or even a mimosa spread.

Reheat smartly – warm leftovers in the oven at 325°F to keep the custard fluffy and prevent sogginess.

Nutrition Information:

Per serving for the Chile Rellenos Casserole, assuming the recipe makes 8 servings:

Frequently Asked Questions:

1. Can I make this casserole ahead of time?
Yes. Assemble the layers and custard mixture, then refrigerate (unbaked) for up to 24 hours. Bake when ready to serve.

2. Do I have to peel the poblano peppers?
Yes. The skins are tough and bitter; peeling after roasting is essential for the right texture and flavor.

3. Can I make this recipe vegetarian?
It’s already vegetarian-friendly, but you can add sautéed mushrooms, zucchini, or corn for extra substance.

4. How spicy is this casserole?
Poblano peppers are mild to medium in heat. The custard and cheese mellow their spice, making it approachable for most palates.

5. How should I store leftovers?
Store covered in the refrigerator for up to 4 days. Reheat in the oven for best results.

6. Why is steaming the peppers after roasting important?
It loosens the skins, making them much easier to peel off cleanly.

7. Can I use canned green chiles instead of fresh poblanos?
Yes, but the flavor will be less smoky and the texture softer. Fresh roasted poblanos give the best result.

8. Why add flour and baking powder to the egg mixture?
They help create a light, fluffy custard that holds the casserole together instead of being dense.

9. How can I prevent the casserole from being watery?
Make sure to drain and pat dry the roasted peppers before layering. Excess moisture leads to a soggy base.

10. Can I freeze this casserole?
Yes. Bake, cool completely, then cut into squares and freeze in airtight containers for up to 2 months. Reheat in the oven before serving.