Name: Chile Relleno Casserole Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 6-8 large poblano peppers; 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; Fresh chopped cilantro

Jump to Recipe

If you’re craving a dish that’s bursting with smoky flavor, creamy cheese, and a lovely comforting texture, then this Chile Relleno Casserole is going to become your new go-to. It takes the classic elements of chile rellenos but transforms them into an easy, layered casserole that’s perfect for any meal. With roasted poblano peppers, a rich blend of Monterey Jack and cheddar cheeses, and a fluffy egg custard to tie everything together, this dish brings together sophisticated flavors in such a cozy, inviting way. You’ll love how the gentle heat from the poblanos balances with the melty cheese and savory seasoning in every bite.

Ingredients You’ll Need

The magic of this Chile Relleno Casserole lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from adding that smoky, earthy heat to weaving creamy, melty layers packed with cheesy goodness.

6-8 large poblano peppers: These provide the smoky heat and soft texture after roasting—make sure to char the skins well for maximum flavor.
2 cups freshly shredded Monterey Jack cheese, divided: A mild, buttery cheese that melts beautifully and brings luscious creaminess to the casserole.
1 cup freshly shredded cheddar cheese, divided: Adds a sharp, tangy bite and golden color to the mix.
5 large eggs: The foundation of the custard that binds everything together and gives the dish a delicate, fluffy texture.
1 & 1/2 cups whole milk: Enriches the custard with a smooth, creamy consistency.
3 tablespoons all-purpose flour: Helps thicken the egg mixture for a sturdy but tender casserole.
1 teaspoon baking powder: Adds an airy lift to the custard, preventing it from being too dense.
1/4 teaspoon onion powder: A subtle background flavor that enhances the savory notes.
1/4 teaspoon garlic powder: Offers a warm, aromatic depth without overpowering the other ingredients.
1/4 teaspoon salt: Brings all the flavors into harmony.
1/4 teaspoon black pepper: Adds gentle heat and complexity.
Sour cream, salsa, and fresh chopped cilantro (for serving): These optional toppings add freshness, creaminess, and zing, perfectly complementing the casserole’s richness.

How to Make Chile Relleno Casserole

Step 1: Roast the Poblanos to Perfection

Start by preheating your oven’s broiler and positioning the rack about 6 inches from the heat source. Place the poblano peppers on a foil-lined baking sheet and roast them for 10 to 15 minutes, turning occasionally. You want those skins beautifully blistered and charred, which brings out their signature smoky flavor. Then, seal the hot peppers in a plastic bag to steam and loosen their skins — this makes peeling them a breeze.

Step 2: Peel, Seed, and Prepare the Peppers

Once cooled, peel off the blackened skins carefully. Cut off the stems, slice the peppers open, and remove all seeds to avoid any excessive heat or bitterness. This step ensures your casserole highlights the peppers’ smoky aroma without overwhelming spice.

Step 3: Layer the Ingredients

Preheat your oven to 350 degrees Fahrenheit and lightly grease a 3-quart baking dish. Begin with a single layer of half the roasted poblanos, spreading them evenly across the dish. Sprinkle half the Monterey Jack and cheddar cheeses over the peppers, then repeat these layers one more time. The layering locks in the flavors and ensures you get cheesy pockets in every bite.

Step 4: Whisk Together the Custard

In a medium bowl, combine the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and pepper. Whisk vigorously to achieve a smooth, lump-free mixture. This custard will envelop the layers and bake into a fluffy, lightly golden top that contrasts so nicely with the soft peppers and melted cheese.

Step 5: Bake Until Perfectly Set

Pour the egg mixture evenly over your layered cheese and peppers, then place the dish in the oven. Bake for 45 minutes, or until the casserole is puffed up in the center and the edges are a lovely golden brown. The baking time allows the custard to set firmly but remain tender, creating that comforting, hearty texture you’d expect from a Chile Relleno Casserole.

Step 6: Cool and Serve

Let your casserole rest for 5 to 10 minutes before slicing into squares. This resting period helps the layers set beautifully and makes serving easier. Top each portion with a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro for a bright, fresh finish.

How to Serve Chile Relleno Casserole

Garnishes

A simple garnish can elevate this already stunning dish. The creamy tang of sour cream balances the smoky peppers perfectly, while fresh cilantro brings a burst of herbaceous brightness. Salsa adds a colorful, slightly spicy contrast that wakes up the palate with every bite.

Side Dishes

To round out your meal, serve this Chile Relleno Casserole alongside crisp, fresh salads like a tangy lime-cilantro slaw, or roasted vegetables. Light Mexican rice or black beans make excellent companions, soaking up every bit of the casserole’s cheesy goodness.

Creative Ways to Present

If you’re serving this casserole at a gathering, try layering it in individual ramekins for personal servings. It also works beautifully as a brunch dish, accompanied by warm tortillas or a spread of avocado slices. The versatility of this Chile Relleno Casserole means you can dress it up or down for any occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Chile Relleno Casserole keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve moisture and flavor. Before reheating, it’s a good idea to bring it to room temperature so it warms evenly.

Freezing

This casserole freezes wonderfully if you want to prepare it ahead. Cut into serving-sized portions and wrap tightly in plastic wrap, then place in a freezer-safe container. It can be kept frozen for up to 2 months without losing its flavor or texture.

Reheating

To reheat, thaw the casserole overnight in the fridge if frozen. Warm it in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes until heated through. This method keeps the texture just right, avoiding sogginess and preserving the golden top layer that makes this Chile Relleno Casserole so irresistible.

FAQs

Can I use different peppers?

Absolutely! While poblano peppers offer the perfect balance of smoky flavor and mild heat, you can experiment with Anaheim peppers or even mild green chilies. Just be mindful they may alter the dish’s flavor slightly.

Is this casserole spicy?

The heat level is quite mild, thanks to the poblano peppers which are more smoky than spicy. You can control the spice by adjusting how much of the seeds and membranes you remove from the peppers before layering.

Can I make this dish vegetarian?

This recipe is already naturally vegetarian as it doesn’t include meat. Just double-check your cheese is produced without animal rennet if you prefer strict vegetarian ingredients.

What can I substitute for Monterey Jack cheese?

If Monterey Jack isn’t available, mozzarella or mild white cheddar can be good substitutes. They melt well and maintain that gooey, creamy texture essential to this casserole.

Can I add other vegetables or ingredients?

Feel free to get creative! Diced onions, corn, or black beans can add interesting textures and flavors. Just be careful not to overload it, so the custard still sets nicely.

Final Thoughts

There’s something so utterly comforting and joyful about this Chile Relleno Casserole. Whether you’re feeding a hungry family or bringing a dish to a potluck, it’s a guaranteed crowd-pleaser with its smoky richness, cheesy layers, and fluffy custard texture. I can’t recommend trying it enough—once you make it, you’ll see why this recipe wins hearts at every table.

Chile Relleno Casserole Recipe

★★★★★

5 from 12 reviews

Author: Aiden
Total Time: 1 hour 10 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Chile Relleno Casserole is a delightful baked dish featuring roasted poblano peppers layered with a blend of Monterey Jack and cheddar cheeses, enveloped in a fluffy, seasoned egg custard. This comforting casserole offers the classic flavors of the traditional Chile Relleno in an easy-to-prepare baked form, perfect for a satisfying meal with optional toppings like sour cream, salsa, and fresh cilantro.

Instructions

Roast the Peppers: Preheat the oven’s broiler and position the rack approximately 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for 10-15 minutes, turning occasionally with tongs until the skins are blackened and charred.
Peel and Prepare Peppers: Transfer the roasted peppers into a plastic bag and seal it for about 10 minutes to allow them to steam. Once cooled enough to handle, peel off the charred skins, cut off the stems, open them up, and remove all seeds.
Preheat Oven and Prepare Dish: Preheat the oven to 350°F (177°C). Lightly coat a 3-quart baking dish with nonstick cooking spray to prevent sticking.
Layer Peppers and Cheese: Arrange half of the roasted poblano peppers in a single layer in the baking dish. Sprinkle with 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese. Repeat the layering with the remaining peppers and cheeses.
Make Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until smooth and free of lumps.
Pour Egg Mixture: Evenly pour the egg custard mixture over the layered chiles and cheese in the baking dish, ensuring it is well distributed.
Bake the Casserole: Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is puffed up in the center, the eggs are fully set, and edges are golden brown.
Rest and Serve: Allow the casserole to stand and cool for 5 to 10 minutes before slicing into squares. Serve topped with a dollop of sour cream, a spoonful of salsa, and freshly chopped cilantro if desired. Enjoy your flavorful meal!

Notes

For best results, use fresh, large poblano peppers for a milder heat and excellent roasting texture.
Roasting and steaming the peppers helps to remove the skins easily and enhances their smoky flavor.
This casserole can be prepared a day ahead and reheated gently before serving.
Optional toppings such as sour cream, salsa, and cilantro complement the casserole with additional creaminess and freshness.
To make it lower in fat, you can substitute whole milk with 2% or use reduced-fat cheeses, though this may affect the richness.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking and Broiling
Cuisine: Mexican