If you’re craving a comforting dish that’s bursting with smoky, cheesy goodness, you’re going to fall in love with this Chile Relleno Casserole Recipe. It takes the essence of classic chile rellenos — those charred poblano peppers stuffed with melted cheese — and transforms it into an easy, hearty casserole that’s perfect for any meal. Whether you’re feeding a hungry family or want something flavorful to impress friends, this recipe wraps all those bold flavors into one satisfying bite.
Ingredients You’ll Need
Don’t let the ingredient list fool you; the simplicity here is exactly what makes this dish shine. Each component plays a crucial role, from the vibrant poblano peppers adding a smoky depth, to the cheeses and spices creating layers of taste and texture that bring the casserole to life.
- 4-6 poblano peppers: The star of the show, roasted to bring out their signature smoky flavor and tender flesh.
- 1 tablespoon olive oil: Helps the peppers blister perfectly in the oven for that ideal char.
- Salt and pepper to taste: Essential for seasoning the peppers and balancing the flavors.
- 2 cups shredded Monterey Jack cheese: Melts beautifully inside, giving the casserole gooey, rich pockets of cheesy goodness.
- 4 large eggs: These bind everything together and give the casserole its fluffy, custard-like texture.
- ½ cup skim milk: Adds creaminess without feeling too heavy.
- â…“ cup all-purpose flour: Helps the egg mixture hold its shape while baking.
- ½ teaspoon baking powder: Gives a subtle lift, making the casserole light and airy.
- ½ teaspoon paprika: Adds a gentle smoky warmth that complements the poblano peppers.
- ½ teaspoon chili powder: Brings a mild kick and depth to the flavor profile.
How to Make Chile Relleno Casserole Recipe
Step 1: Roast the Poblano Peppers
Start by drizzling olive oil over the poblano peppers and sprinkling them with salt and pepper. Place them on a baking sheet and roast in a 425°F oven for about 25 minutes until their skins blister and char beautifully. Once done, cover them with plastic wrap to steam, which makes peeling off the skins a breeze. After 15 minutes, gently peel off the skin, remove the seeds and stems, prepping the peppers for the casserole layers.
Step 2: Assemble the Casserole Layers
Grab your baking dish and start layering. Begin with a bed of those tender roasted poblanos, then sprinkle half of the shredded Monterey Jack cheese on top. Repeat this layering with the remaining peppers and cheese, creating a delicious stack ready to be bound together by the egg mixture.
Step 3: Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs, skim milk, all-purpose flour, baking powder, paprika, and chili powder until smooth and well combined. This mixture is what will set the casserole into a fluffy, flavorful dish that holds every layer together wonderfully. Pour it evenly over the layered peppers and melted cheese, ensuring every corner of the dish is covered.
Step 4: Bake the Casserole
Pop the casserole into a preheated 350°F oven and bake for about 30 minutes. You’ll know it’s ready when the eggs puff up, the edges turn a beautiful golden color, and the center is firmly set. Let the casserole rest for 5 minutes before slicing — this helps the layers settle so each portion holds together perfectly.
How to Serve Chile Relleno Casserole Recipe
Garnishes
To elevate your casserole, sprinkle fresh chopped cilantro or thinly sliced green onions on top just before serving. A dollop of sour cream or a drizzle of tangy crema adds a lovely contrast to the smoky, melted cheese. If you like a little extra heat, a few pickled jalapeño slices on the side never hurt!
Side Dishes
This dish pairs wonderfully with a simple side salad packed with lime juice and avocado for freshness. Alternatively, serve with warm corn tortillas or Spanish rice to turn it into a full Tex-Mex feast. Black beans or refried beans also complement the flavors and add extra heartiness to the meal.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins right out of the oven, allowing guests to savor their own personal Chile Relleno Casserole. You could also top with crispy fried onions or crushed tortilla chips for added crunch. And if you want to make it a brunch offering, pair it with scrambled eggs and fresh fruit for a colorful plate.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious casserole, let any leftovers cool to room temperature, then cover tightly with plastic wrap or store in airtight containers. Refrigerate and consume within 3-4 days to keep that fresh flavor and texture intact.
Freezing
If you want to save more for later, this dish freezes very well. Wrap individual slices or the whole casserole (once cool) with foil and then a layer of plastic wrap for extra protection. It can be frozen for up to 2 months, making it a convenient option for busy nights.
Reheating
To reheat, thaw frozen portions overnight in the fridge or reheat refrigerated leftovers directly. Warm in a 350°F oven for about 15-20 minutes until heated through and the cheese is melty once again. Avoid the microwave if you want to preserve that perfect texture — the oven works best every time.
FAQs
Can I use different peppers for this Chile Relleno Casserole Recipe?
Absolutely! While poblano peppers offer the perfect smoky flavor and mild heat, you can experiment with Anaheim or even bell peppers if you prefer less spice or a sweeter profile. Just keep in mind that the unique charred taste comes from roasting poblano skins.
Is this Chile Relleno Casserole Recipe gluten-free?
Not in its original form because it calls for all-purpose flour. However, you can easily substitute a gluten-free flour blend to make it friendly for gluten-sensitive diets without compromising texture.
Can I make this casserole vegetarian or vegan?
This recipe is naturally vegetarian since it doesn’t contain meat. For a vegan version, swap the cheese for a plant-based alternative and use flax eggs or a tofu-based custard substitute instead of eggs. The flavor and texture will be different but still delicious!
How spicy is this casserole?
The heat level is quite mild since poblanos are known for their smoky flavor rather than intense spice. If you want more heat, you can add extra chili powder or top with jalapeño slices, but the casserole is generally approachable for all palates.
Can I prepare parts of the recipe ahead of time?
Yes! The poblanos can be roasted and peeled a day in advance, saving time on the day you bake. You can also shred the cheese ahead. Just assemble and bake when ready for best results.
Final Thoughts
Making this Chile Relleno Casserole Recipe is like giving a warm hug in food form: comforting, cheesy, and packed with so much personality from those perfectly roasted poblanos. It’s simple enough for a weekday dinner yet special enough for entertaining guests. I hope you enjoy every delicious bite as much as I do and make it a new favorite in your cooking rotation!
Print
Chile Relleno Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Chile Relleno Casserole is a delicious and easy-to-make baked dish featuring roasted poblano peppers layered with melted Monterey Jack cheese and a flavorful spiced egg batter. Perfect for a comforting dinner, this casserole combines smoky roasted peppers with a creamy, cheesy filling, delivering classic Mexican-inspired flavors in a convenient casserole form.
Ingredients
Peppers and Seasoning
- 4–6 poblano peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese
- 2 cups shredded Monterey Jack cheese
Egg Mixture
- 4 large eggs
- ½ cup skim milk
- â…“ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
Instructions
- Roast the Poblano Peppers: Drizzle olive oil over the poblano peppers and sprinkle them with salt and pepper. Arrange them on a baking sheet and place in a preheated oven at 425°F for about 25 minutes, or until the skins blister and chars appear. Remove the peppers from the oven and immediately cover with plastic wrap. Allow to steam for 15 minutes. Once cool enough to handle, peel off the skins, remove the seeds, and cut off the stems.
- Assemble the Casserole: In a baking dish, evenly layer the roasted poblano peppers on the bottom. Sprinkle half of the shredded Monterey Jack cheese over the peppers. Repeat with the remaining peppers and cheese, creating two layers.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, skim milk, all-purpose flour, baking powder, paprika, and chili powder until smooth and well combined. Pour this egg mixture evenly over the layered peppers and cheese in the baking dish.
- Bake the Casserole: Place the assembled casserole in a preheated oven at 350°F. Bake for 30 minutes, or until the egg mixture is puffed up, the edges turn golden brown, and the center is set. Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.
Notes
- Roasting and steaming the peppers helps remove their tough skins and enhances their smoky flavor.
- You can substitute Monterey Jack cheese with a mild cheddar or a Mexican cheese blend.
- Use fresh spices for best flavor; paprika and chili powder add subtle heat and smokiness.
- Letting the casserole rest after baking helps it set properly for easier slicing.
- This casserole is great served with a side of rice or fresh salsa for added flavor.
