Chile Relleno Casserole has all the delicious flavor of classic chile rellenos, but in the easiest baked casserole form.
Chile relleno (pronounced chih lee reh YEH no) is a roasted poblano pepper stuffed with cheese, dipped in an egg batter, and fried. It’s a classic Mexican dish, but since it can take more time to make, we wanted to share a casserole version that is just as delicious but quick and simple!
What makes this recipe so good is that smoky poblano flavor paired with gooey cheese, then the light, fluffy topping that holds everything together. Serve it with salsa and your favorite toppings for an easy weeknight meal, brunch dish, or potluck favorite.
If you love Mexican inspired comfort food like this, be sure to try Chicken Enchilada Casserole, Mexican Lasagna, Cheese Quesadillas, and Huevos Rancheros.
Why we think you’ll love it:
- All the flavor with half the work! This chile rellenos casserole version has all the same great elements without the fuss of frying individual peppers.
- Feeds the masses. This easy chile relleno casserole takes a traditional chile relleno and turns it into a family friendly casserole perfect for dinner!
- Low carb. It is naturally low-carb-ish compared to many casseroles and still filling.
Chile Relleno Casserole Ingredients
- Poblano chile peppers (6): Provides mild heat and smoky flavor. To save time, use canned whole green chiles. Simply drain, slice, and lay them in the baking dish.
- Monterey Jack cheese (8 ounces, shredded): Melts smoothly and adds creamy richness. Or use Pepper Jack cheese or cheddar cheese.
- Eggs (3): Creates structure and help bind the casserole.
- Milk (¼ cup): Adds moisture and lightens the texture.
- Cornmeal (⅔ cup): Gives subtle texture and body.
- Baking powder (½ teaspoon): Helps the egg mixture rise slightly for a fluffy finish.
- Salt (½ teaspoon): Enhances the flavors.
- Black pepper (½ teaspoon): Adds gentle warmth.
- Optional toppings: Adds freshness and extra flavor when serving.
- Favorite toppings – Homemade Salsa, Salsa Verde, a dollop of sour cream, fresh cilantro, Pico de Gallo, and sliced green onions.
How to Make Chile Relleno Casserole
PEPPERS. Roast the chile peppers by broiling them in the oven until the skin is blackened.
Add the chilis to a Ziploc and allow them to steam for 15 minutes.
PEEL. Peel the blackened skin off the peppers, then remove the seeds and chop the chilis into large pieces. Spray an 8×8 baking dish with nonstick cooking spray.
Spread the chili peppers in a single layer and sprinkle the cheese on top.
PREP. Preheat the oven to 450°F.
BATTER. In a medium-sized bowl, whisk the large eggs, milk, cornmeal, baking powder, salt, and black pepper together until well combined.
BAKE + SERVE. Pour the egg mixture over the chilis and cheese and bake for 15-20 minutes until it is light golden brown on top.
Serve this chili relleno casserole immediately with your favorite salsa and any of your favorite toppings.
Kristyn’s Recipe Tips
- Roast peppers until fully blistered, and steam in a bag for easy peeling.
- Drain excess moisture from the peppers before layering them in the casserole.
- Do not overbake! The egg mixture may become dry, affecting the texture of the casserole.
- We like to serve ours with Homemade Salsa, Salsa Verde, a dollop of sour cream, fresh cilantro, Pico de Gallo, and sliced green onions.
Chile Relleno Casserole Recipe
Video
Ingredients
- 6 poblano chile peppers
- 8 ounces Monterey Jack cheese, shredded
- 3 eggs
- ¼ cup milk
- ⅔ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- toppings, if desired
Instructions
- Roast the chile peppers by broiling them in the oven until the skin is blackened.
- Add the chilis to a Ziploc and allow them to steam for 15 minutes.
- Preheat the oven to 450°F.
- Peel the blackened skin off the peppers, then remove the seeds and chop the chilis into large pieces.
- Spray an 8×8 casserole dish with nonstick cooking spray. Spread the chili peppers in a single layer and sprinkle the cheese on top.
- In a medium-size bowl, combine the eggs, milk, cornmeal, baking powder, salt, and black pepper.
- Pour the egg mixture over the chili and cheese. Bake for 15-20 minutes until it is light golden brown on top.
- Serve immediately with your favorite salsa and any of your favorite toppings.
Notes
- Roast peppers until fully blistered, and steam in a bag for easy peeling.
- Drain excess moisture from the peppers before layering them in the casserole.
- Do not overbake! The egg mixture may become dry, affecting the texture of the casserole.
- We like to serve ours with Homemade Salsa, Salsa Verde, a dollop of sour cream, fresh cilantro, Pico de Gallo, and sliced green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep the ingredients to save time. Roast, peel, and slice the peppers the day before and store them in a container in the fridge. Shred the cheese and store it in its own container. Measure out the cornmeal, baking powder, salt, and pepper into a container and keep it on the counter. Don’t add the eggs until you are ready to whip up the dish and bake.
To bake the casserole but save it for later, let it cool completely before covering it, and then store it in the refrigerator. To freeze, wrap tightly with plastic wrap and again with aluminum foil before storing it in the freezer.
Dish into an airtight container (all together or individually) and store for about 4 days in the fridge or in the freezer for up to 3 months. Thaw, if needed, and reheat in the microwave. Larger portions can be reheated in the oven.
More Like This
Mexican Casseroles
Sides
Canned Refried Beans
10 mins
Refried Black Beans
15 mins
Homemade Spanish Rice Recipe
45 mins
Homemade Tortilla Chips
30 mins
Collections
This recipe was first shared March, 2023.
The flavor from the poblano chilies makes this a dish I crave! It takes a little time to prep the chilies, but it’s easy to do and so worth it. This is a great side dish but could also work as a main dish with a side salad. I’m sure you could add some protein to it as well, although it’s so good just the way it is. 5 stars!
I married into a Hispanic family and really coming to your site for recipes. This one is another keeper.
Made it Tonight & it was easy to do & it was Yummy too
This will be perfect for my family who all love Chile Relleno! Can’t wait to try it- maybe a test run this weekend???
Yes! You’ll have to give it a go! Hope you all enjoy!
This is absolutely delicious!
A good and easy recipe. I love the original Chile Relleno’s. This casserole is really tasty and not nearly as hard to prepare than the original one. Thank you.
You’re welcome!! So glad you enjoyed the recipe!
I have been looking for a Chile Relleno casserole to try for a Sunday brunch and then his looks delicious and easy to prepare. Can’t wait to try it.
I didn’t rate it since I haven’t made it, but it looks like it will be a winner.
Love it!!!!
Chili RELLENO recipe was delicious!! Thank you for sharing
I did love this, but I thought I’d make it more of a main dish. I added shredded chicken that had a bit of Frank’s hot sauce on it. I also added some fresh corn to the cornbread mix. It was so good this way. I also tried a little honey n my piece and that was good too!