Chili Relleno Casserole (chile relleno)
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Everything you love about a classic chile relleno in a delicious and convenient casserole. This casserole is ready in just an hour and is full of amazing flavors. Layers of roasted poblano peppers, cheese, and a fluffy egg mixture. No deep frying mess is needed, this has all the flavors of the famous Mexican classic.
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Table of Contents
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About Chile Relleno Casserole
This recipe is a simple baked casserole based on the Mexican classic chile relleno. A chile relleno is a traditional Mexican dish consisting of a stuffed poblano pepper full of cheese, and sometimes beans and meat, coated with egg and then fried until crispy.
This casserole eliminates the fussy steps of coating and frying, by adding all the ingredients to different layers of this crowd-pleasing casserole. Since poblano peppers themselves are quite mild this casserole is not spicy and can be served to the whole family.
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Chile Relleno Casserole Ingredients
This recipe uses the classic ingredients found in a chile relleno.
- Poblano Peppers
- Monterey Jack Cheese
- Eggs
- Milk
- Flour
- Baking Powder
- Paprika
- Chili Powder
- Garlic Powder
- Salt & Pepper
If you cannot find poblano peppers or you are looking for a quick shortcut, try using canned green chilies instead. They are a little spicier than poblano peppers but have lots of flavor.
Casserole Variations
Like any casserole, there are many ways to add variety and flavor to this simple recipe. Try some of these great variations when making this chile relleno bake.
- Add some meat – Adding some cooked chicken, taco meat, or pork is a great way to increase the protein and make this into an even more satisfying meal.
- Add different cheeses – There are a large variety of Mexican cheeses that will add to the already amazing flavors of this casserole. Try using some, manchego, Queso fresco, and topping with crumbled cotija.
- Kick up the spice – Since poblanos aren’t spicy, try adding some jalapenos or green chiles to increase the spice level and add some zing!
- Add extra veggies – Try adding some of your favorite vegetables to the layers of this casserole, sliced tomatoes, peppers, onions, and leeks add great flavor and texture.
- Make a gluten-free casserole – By replacing or omitting the flour with your favorite gluten-free flour, you can make a healthy gluten-free chili relleno casserole.
Tips for making Chile Relleno Casserole
- Make sure the chiles are well-roasted in the oven. Don’t worry about the charred skin, it gets removed but leaves behind a ton of flavor.
- Use an airtight lid or plastic wrap to steam the peppers. Letting the peppers steam in the container until they are almost cool will not only tenderize the peppers, but it will make it very easy to remove the skin.
- Add extra toppings to the casserole after it is cooked. Providing a variety of toppings for people to dress their own casserole can be a fun and flavorful way to enjoy dinner!
What to Serve with Chile Relleno Casserole
Serve this easy casserole with your favorite Mexican-inspired side dishes like salsa, guacamole, queso, or Mexican rice to make this a satisfying Mexican feast.
Leftovers, Storage, and Reheating
Chile relleno casserole can be made ahead of time and stored for up to 4 days. The flavors improve as it sits making it great for leftovers and meal prep.
Store leftovers sealed in the fridge for up to 4 days. Reheat in a 350°F oven until the casserole is warmed through and the cheese is melted.
This casserole is also freezer-friendly and can be stored frozen in a sealed container for up to 3 months. Thaw frozen Chile relleno casserole in the fridge for 6-8 hours before baking to reheat.
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Chili Relleno Casserole (chile relleno)
Ingredients
- 4-6 poblano peppers
- 1 Tablespoon olive oil
- Salt & Pepper
- 2 cups Monterey Jack cheese, shredded
- 4 whole large eggs
- 1/2 cup milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Instructions
- Preheat the oven to 425°F.
- Drizzle the poblano peppers with olive oil, salt and pepper. Place on a baking sheet and bake at 425°F for 20-25 minutes until the skin blisters and chars.
- Remove the peppers from the oven and place them in a large bowl. Cover the top with plastic wrap or a tight fitting lid and let the peppers steam for approximately 15 minutes until they are cool enough to touch. Once cool remove the stem, seeds, and skin from the peppers.
- Heat the oven to 350°F and spray a 9 inch baking dish with oil or non-stick spray.
- Place half of the peppers in a single layer at the bottom of the dish and top with half of the cheese.
- Repeat with the remaining peppers and cheese.
- Add the eggs, milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and pepper to a large bowl and combine well. Pour over the peppers and cheese in the baking dish.
- Bake at 350°F for 30 minutes until the edges are golden brown and the center of the casserole is fully set.
- Allow the casserole to cool for 5-10 minutes before serving topped with your choice of chopped cilantro, sour cream, or green onions.
Nutrition
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