Name: Chile Relleno Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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)

Quick Easy Chile Relleno Casserole

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This easy Chile Relleno Casserole brings together roasted poblano peppers,
plenty of melty cheese, and a light, fluffy egg layer in one simple baking dish.

It gives you all the comforting flavors of chile rellenos
without the extra work of frying each pepper.

It’s a great make-ahead-friendly meal for breakfast, brunch, lunch, or a simple dinner,
especially when you want something hearty without spending all day in the kitchen.

Why You’ll Love This Recipe

There’s so much to like about this easy casserole. The peppers are roasted until nicely charred, layered with Monterey Jack and cheddar, then covered with a seasoned egg mixture that bakes up golden and puffed.

No frying required. Everything is assembled in one baking dish and finished in the oven.
Big roasted pepper flavor. Charring the poblanos first gives the casserole a deeper, more savory flavor.
Lots of melted cheese. Monterey Jack and cheddar make every layer rich and cheesy.
Simple ingredients. There’s nothing complicated about the ingredient list or preparation.
Good for any meal. Serve it in the morning, at lunchtime, or as a satisfying dinner.
Easy to customize. Fresh poblanos work beautifully, but canned whole green chiles can also be used when you need a shortcut.

Recipe Variations

Use canned green chiles. Fresh roasted poblano peppers give the casserole the best flavor, but canned whole green chilies are a convenient alternative when you’re short on time.

Add more heat. Serve the finished casserole with a spicy salsa or your favorite hot sauce if you prefer a little extra kick.

Make it a brunch dish. Cut the casserole into smaller squares and serve it alongside other breakfast favorites for a filling weekend brunch.

Switch up the toppings. Keep the casserole itself exactly as written and experiment with different toppings, such as extra salsa, sour cream, or fresh herbs.

Storage & Reheating

Store leftover casserole in an airtight container in the refrigerator.

For the best texture, reheat individual portions gently in the microwave until warmed through. You can also reheat the casserole in the oven if you’re warming several portions at once.

Avoid reheating it for longer than necessary, since the egg layer can become firm when overcooked.

If using canned green chiles, drain them completely and scrape out the seeds before proceeding with the recipe.

Serving Suggestions

This casserole is especially good served warm with the toppings already listed in the recipe: sour cream, salsa, and freshly chopped cilantro.

For a more complete meal, serve it with:

Warm tortillas
Refried beans
Mexican-style rice
Avocado or a simple green salad
Fresh fruit for breakfast or brunch
Extra salsa for serving

For Chile Relleno Casserole

Poblano Peppers – these are the main flavor of the casserole. Roasting them first brings out their smoky flavor and makes the skins easy to remove.
Monterey Jack Cheese – this melts beautifully between the layers and gives the casserole its creamy, gooey texture.
Cheddar Cheese – adds a little more sharpness and extra cheesy flavor to balance the mild Monterey Jack.
Eggs – these form the light, fluffy layer that holds everything together as the casserole bakes.
Whole Milk – helps create a tender, creamy egg mixture and keeps the baked casserole from becoming too dry.
All-Purpose Flour – helps give the egg mixture enough structure so it sets properly in the oven.
Baking Powder – helps the egg mixture puff up as it bakes, giving the casserole a lighter texture.
Onion Powder – adds a mild savory flavor without overpowering the roasted peppers and cheese.
Garlic Powder – brings another layer of savory flavor to the egg mixture.
Salt and Black Pepper – these simple seasonings enhance the flavors of the peppers, cheese, and eggs.

For Serving

Sour Cream – adds a cool, creamy contrast to the warm peppers and melted cheese.
Salsa – brings brightness, acidity, and an optional kick to each serving.
Fresh Chopped Cilantro – adds a fresh finish that complements the roasted poblanos and cheesy casserole.

Step-by-Step Instructions

Step 1: Roast the peppers

Preheat the oven’s broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.

Step 2: Steam and peel

Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool. Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.

Step 3: Prepare the baking dish

Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.

Step 4: Layer the peppers and cheese

Lay half of the roasted chiles in the baking dish in a single layer. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.

Step 5: Make the egg mixture

In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain. Pour mixture evenly over the cheese and chiles.

Step 6: Bake

Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.

Step 7: Rest and serve

Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro. Enjoy!

Expert Tips

Roast the poblanos until charred. The peppers should have blackened skins before you remove them from the broiler. That roasting time adds a deeper flavor to the finished casserole.

Let the peppers steam. Giving the roasted poblanos about 10 minutes in the plastic bag helps loosen the skins so they are easier to remove.

Choose the right number of peppers. Poblano peppers vary in size, so the exact number can change. You want enough roasted peppers to create two single layers in your baking dish.

Shred the cheese yourself. Freshly shredded Monterey Jack and cheddar melt nicely and give the casserole a smooth, gooey texture.

Whisk until smooth. Make sure the flour is fully incorporated into the egg mixture before pouring it over the casserole. Any remaining lumps can affect the texture.

Let it rest before slicing. The 5-10 minute cooling period gives the casserole time to settle, making it easier to cut and serve.

Recipe FAQs

1. Can I use canned green chiles instead of fresh poblano peppers?

Yes, you can definitely use canned whole green chilies if you want to save some time. Use 3 to 4 cans (7 ounces each), drain them well, open them up, and scrape out the seeds before using.

2. Do I need to roast the poblano peppers first?

Yes, roasting the peppers gives them a deeper, smoky flavor and makes the skins much easier to remove. Once they’re nicely charred, let them steam in a plastic bag for about 10 minutes before peeling.

3. How do I know when the casserole is done?

You’ll know it’s ready when the center has puffed up, the eggs are set, and the edges are golden. If the center still looks loose or wet, give it a little more time in the oven.

4. Can I prepare the peppers ahead of time?

Yes, you can roast, peel, and seed the poblano peppers ahead of time. Keep them refrigerated until you’re ready to layer the casserole. This is a great way to make the assembly quicker when you’re ready to bake.

5. Why did my casserole turn out watery?

This can happen if the peppers hold onto too much moisture. Make sure the roasted peppers are well drained after peeling and seeding them. Also, let the casserole rest for 5-10 minutes after baking so it has time to set before slicing.

Make Ahead + Storage

To make in advance:

You can easily roast and prepare the poblano peppers ahead of time. Once they have cooled, keep them covered in the refrigerator until you’re ready to assemble the casserole.

To store:

Let any leftovers cool, then place them in an airtight container and refrigerate.

To reheat:

Warm individual portions in the microwave until heated through. You can also reheat several portions in the oven until warm. Avoid overbaking when reheating, since the egg mixture can become firm and dry.

Chile Relleno Casserole

This baked version of chile relleno gives you the classic combination of roasted peppers, melted cheese, and fluffy eggs without the extra step of frying. It comes together in layers and bakes until the top is beautifully golden and the center is light and set. Serve it for breakfast, brunch, lunch, or an easy dinner.

Print Pin

Course: Dinner

Cuisine: Mexican

Keyword: Chile Relleno Casserole

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

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

Preheat the oven's broiler and position the rack about 6 inches from the heat source. Cover a baking sheet with aluminum foil. Arrange the peppers on the sheet and roast for about 10-15 minutes, turning them occasionally with tongs, until the skins are heavily blackened and charred.
Put the roasted peppers into a plastic bag and let them sit for about 10 minutes so they can steam while cooling. When they are cool enough to handle, remove the skins, cut away the stems, open the peppers, and scrape out the seeds.
Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
Arrange half of the roasted chiles in one even layer in the baking dish. Scatter 1 cup of the jack cheese and 1/2 cup of the cheddar over the peppers. Repeat with another layer of the remaining chiles and cheese.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth and fully incorporated, making sure no lumps of flour remain. Pour the mixture evenly over the chiles and cheese.
Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro. Enjoy!

Notes

Choosing the peppers: The exact number of poblano peppers needed will depend on their size. The goal is to have enough roasted peppers to create two complete single layers in your baking dish.

Using canned chiles: Freshly roasted poblano peppers provide the best flavor, but canned whole green chiles are a convenient shortcut when you're short on time. Replace the fresh peppers with 3 to 4 cans (7 ounces each) of whole green chilies. Drain them thoroughly, open them up, and remove the seeds before continuing with the recipe as written.