Chile Relleno Casserole
There are certain dishes that deliver comfort the moment they appear on the table, and Chile Relleno Casserole is one of them. It carries everything people love about classic chile rellenos but transforms the flavors into an easier, layered, casserole-style bake that requires no battering, no frying, and no complicated steps. You get the soft roasted peppers, the mild heat, the creamy egg base, the melted cheese, and the rich, savory layers that turn a handful of ingredients into a warm, satisfying family meal. The beauty of this dish lies in its simplicity. Even though it tastes like something that took hours to prepare, it actually comes together with minimal effort, making it an excellent choice for weeknights, gatherings, brunch, or potlucks.
Chile rellenos have deep roots in Mexican cuisine. Traditionally, they consist of roasted poblano peppers stuffed with cheese, dipped in a light egg batter, and fried until golden. They are rich and flavorful, but they do take time to prepare properly. The casserole version takes the same elements but reimagines them in a more accessible way. Instead of stuffing and frying each pepper individually, the peppers are layered in a baking dish with cheese and a seasoned egg mixture that sets gently in the oven. The finished result is similar in taste but easier in execution, making it perfect for busy kitchens and cooks who want the flavor without the extra steps.
This casserole is also extremely adaptable. You can keep it classic with roasted poblanos and cheese or add layers of seasoned ground beef, shredded chicken, or chorizo for a heartier version. Some people add corn, diced tomatoes, or caramelized onions for additional texture. Others enjoy a breakfast-style version with hash browns or sausage. No matter how you prepare it, the core remains the same: roasted peppers, cheese, eggs, and a gentle seasoning blend that ties everything together into a cohesive, flavorful bake.
The peppers you use will shape the overall flavor of the dish. Poblanos are the traditional choice. They bring a mild, earthy heat that becomes sweet and smoky once roasted. Canned green chiles offer convenience and a softer, more uniform texture. If you want more heat, you can add diced jalapeños or a layer of pepper jack cheese. Some people even use Anaheim peppers, which are slightly milder than poblanos and roast beautifully. Whatever pepper you choose, roasting them properly makes a difference in both flavor and texture.
Roasting peppers is simple. You can place them directly over a gas burner, set them under a broiler, or grill them until the skins blister and char. After roasting, the peppers are covered for a few minutes so the steam softens the skin, making it easy to peel. The peeled peppers become soft, pliable, and perfect for layering. If using canned chiles, no peeling or roasting is necessary, so the dish comes together even faster.
At the center of the casserole is the egg mixture. It serves as the binder that holds the layers together while still allowing the peppers and cheese to shine through. The eggs bake into a texture somewhere between a quiche and a soft omelet, light enough to keep the dish from feeling heavy but substantial enough to give it structure. Mixed with milk, cream, or evaporated milk, the mixture becomes even smoother and more velvety once baked. A touch of seasoning such as cumin, garlic powder, onion powder, salt, and pepper adds warmth without overwhelming the peppers.
Cheese is another major component. A traditional chile relleno usually contains queso fresco or Oaxaca cheese. In a casserole, however, people often use Monterey Jack, cheddar, pepper jack, or a blend because these melt smoothly and evenly. Monterey Jack offers a creamy, mild flavor, while cheddar adds sharpness. Pepper jack gives the dish an extra kick. A mix of cheeses works especially well because it combines creaminess with depth.
What makes this Chile Relleno Casserole truly appealing is how balanced it is. The peppers bring a soft heat, the eggs make everything cohesive, the cheese adds richness, and the roasted flavor ties it all together. It is a baked dish that feels both hearty and fresh. Served with rice, beans, tortillas, or a salad, it becomes a complete meal that satisfies everyone at the table.
Below is the full ingredient list and step-by-step instructions for making this casserole at home.
Ingredients
6 to 8 roasted poblano peppers or 2 cans (7 ounces each) diced green chiles
3 cups shredded Monterey Jack or a Monterey Jack and cheddar blend
6 large eggs
1 cup milk, cream, or evaporated milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Optional additions: cooked ground beef or turkey, cooked chorizo, shredded chicken, diced jalapeños, corn, onions
Optional toppings: sour cream, cilantro, salsa, green onions
Instructions
If using fresh poblano peppers, begin by roasting them. Place the peppers directly over the flame of a gas burner or lay them under a broiler until the skins blister and char on all sides. Once roasted, place them in a bowl and cover with a towel or plastic wrap for ten minutes. Peel off the skins, remove the seeds, and slice the peppers open so they can be layered flat.
Preheat your oven to 350°F (180°C). Grease a baking dish with a light coating of oil or nonstick spray. Begin layering the casserole by placing a layer of roasted peppers on the bottom of the dish. Sprinkle a generous amount of shredded cheese over the peppers. If you are adding meat, corn, or onions, layer them at this stage as well. Add another layer of peppers and another layer of cheese. Continue until you have used all the peppers, finishing with a layer of cheese on top.
In a medium bowl, whisk together the eggs, milk, salt, pepper, cumin, garlic powder, and onion powder. The mixture should be smooth and well combined. Pour the egg mixture evenly over the layered peppers and cheese in the baking dish. The liquid should seep into the layers but not submerge them completely.
Place the dish in the oven and bake for 35 to 45 minutes, or until the top is lightly golden and the center is set. The casserole should not jiggle excessively when shaken gently. Let it rest for at least ten minutes before slicing, as this helps the layers firm up and makes serving easier.
Serve the casserole warm with sour cream, chopped cilantro, salsa, or sliced green onions. It pairs well with Mexican rice, refried beans, or warm tortillas. The leftovers reheat well and taste even better the next day as the flavors have more time to blend.
Chile Relleno Casserole is one of those dishes that feels adaptable to almost any kitchen. You can keep it mild for children or spice it up for adults. You can prepare it vegetarian or add hearty layers of meat. You can serve it for breakfast, lunch, or dinner. It works during warmer seasons and is equally comforting in colder months. The recipe stays flexible while still offering the same core flavors every time: roasted peppers, melted cheese, and a gentle, creamy base.
One of the reasons home cooks love this casserole is that it can be prepared ahead of time. You can assemble the layers, pour the egg mixture, cover the dish, and refrigerate it overnight. When you are ready to cook, simply place it in the oven and bake it fresh. This makes it ideal for holidays, brunch gatherings, or busy weeknights when you want something warm and homemade without starting from scratch. The casserole also freezes well. If freezing, prepare the dish but do not bake it. Wrap it tightly and freeze for up to two months. Thaw in the refrigerator overnight before baking.
The flavors of this casserole invite customization. For a smoky twist, you can add fire-roasted corn or charred onions. For a breakfast version, add cooked sausage and a handful of hash browns. For a spicier version, include jalapeños or pepper jack cheese. For a creamier base, blend a spoonful of sour cream or cream cheese into the egg mixture. Each variation offers a different personality while keeping the heart of the dish intact.
When serving a crowd, this casserole becomes a dependable choice. It slices neatly, holds its shape, and fills plates generously. Serve it with salsa verde, pico de gallo, or red enchilada sauce on the side for those who enjoy extra flavor. A crisp salad with lime dressing also pairs well, balancing the warmth and richness of the casserole.
There is a satisfaction in dishes that feel familiar yet still offer something new every time you make them. Chile Relleno Casserole is one of those dishes. It holds the spirit of the original chile relleno while presenting it in a friendlier, more accessible format. Every bite carries roasted pepper sweetness, gentle spice, and warm cheese, all wrapped in a comforting egg base that makes the dish complete and filling.
Whether it becomes part of your weekly rotation or a special dish for gatherings, this casserole has a way of making its place at the table. It can be dressed up or kept simple. It can be mild or moderately spicy. It can be vegetarian or hearty with meat. Its versatility is part of what makes it so loved by anyone who tries it.