Chile Relleno Casserole

A twist on a classic, this Mexican-inspired chile relleno casserole has just the right amount of spice and is packed with flavor!

Spicy chile relleno casserole is a tasty Mexican dish perfect for family dinners! We love a good Mexican casserole, like our go-to Enchilada Casserole and Taco Casserole.

A square slice of chile relleno casserole topped with sour cream and salsa.

What is Chile Relleno?

Chile relleno (pronounced chih-lee-reh-YEH-no) are roasted poblano peppers stuffed with cheese, dipped in an egg batter, and fried.

This chile rellenos casserole version has all the same great elements without the fuss of frying individual peppers. 

This easy chile relleno casserole takes a traditional chile relleno and turns it into a family-friendly casserole perfect for dinner!

An Easy Mexican 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 of 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.

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 best chile relleno casserole immediately with your favorite salsa and any of your favorite toppings.

Diced roasted poblano peppers layered on the bottom of a casserole dish.

Variations 

It’s easy to change up. Here are a few ways to do it:

  • Extra layers: Roast extra peppers and use them to create layers. Add a layer of peppers as directed, pour in half of the batter, add another layer of peppers, then pour in the remaining batter.
  • Sauce: Spread Enchilada Sauce over the bottom of the baking pan before adding the layer of chiles.
  • Meat: Add browned ground beef or cooked chicken on top of the layer of chiles before adding the egg batter.
  • Double: Double the recipe and bake in a 9×13 dish. It should still bake at 450°F for the same amount of time. 
  • Cheese: The Monterey Jack cheese can be substituted with Pepper Jack Cheese or cheddar cheese.

Serving Suggestions

You can serve your casserole as is, or pile it high with any of your favorite toppings. Some of our favorite toppings include:

Side Dishes: This casserole is filling on its own, but if you want to make it more of a meal, we always recommend our classic Spanish Rice and Refried Beans as the perfect side dishes.

Layers of cheese and corn bread ready to be baked.

Make it Ahead of Time!

This easy casserole is a perfect make-ahead meal. Prep the ingredients ahead to save time!

  1. Roast, peel, and slice the peppers the day before and store them in a container in the fridge.
  2. Shred the cheese and store it in its own container.
  3. Measure out the cornmeal, baking powder, salt, and pepper into a container and keep it on the counter.
  4. Don’t add the eggs until you are ready to whip up the dish and bake. 
Chile relleno casserole baked in a white dish.

Storing Baked Casserole

STORE. To bake the casserole but save it for later, let it cool completely before covering it, and then store it in the fridge.

FREEZE. Wrap tightly with plastic wrap and again with aluminum foil before storing it in the freezer.

STORE leftovers. Dish into an airtight container (all together or individually). The casserole can be kept in the fridge for about 4 days or in the freezer for up to 3 months.

Reheat. Thaw, if needed, and reheat in the microwave. Larger portions can be reheated in the oven.  

A square slice of chile relleno casserole topped with sour cream and salsa.

Recipe FAQ

What is chile relleno vs. chile poblano?

Chile poblano is a type of mild chile pepper that is used to make a dish called chile relleno which translates to “stuffed pepper”.

Do I have to peel the chile poblanos?

Chile poblanos have thick skin so they do need to be peeled before using them in the casserole.

Can I use canned chilis?

For sure! To save some time while making your chili relleno casserole, you can use canned whole green chiles. Simply drain, slice, and lay them in the baking dish.

For more Baked Mexican Dishes:

Chile Relleno Casserole Recipe

5 from 37 votes
A twist on a classic, this Mexican-inspired chile relleno casserole has just the right amount of spice and is packed with flavor!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 203 kcal
Author Lil’ Luna

Ingredients

  • 6 poblano chile peppers
  • 8 ounces Monterey Jack cheese, shredded
  • 3 eggs
  • ¼ cup milk
  • 2/3 cup cornmeal
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp 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 of 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 chilis and cheese and 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.

Video

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    This looks great! My mom loves chile relleno, but this casserole looks so much easier. I can’t wait to try it.

  2. 5 stars
    Absolutely wonderful! My husband had introduced me to chili rellanos a few years ago.
    I fell in love! This is an easy way to continue that love at home.

  3. 5 stars
    What a great and easy way to have chili rellenos!! We definitely will have them more often now!
    Thank you so much!!

  4. This casserole sounds similar to one I have made for years but I use canned chopped Ortega chilis. Everyone who eats it loves it. I plan on making this casserole the next time I go to my Dad’s as he loves chili rellenos.

  5. 5 stars
    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!

  6. 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.

  7. 5 stars
    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.

  8. 5 stars
    This will be perfect for my family who all love Chile Relleno! Can’t wait to try it- maybe a test run this weekend???

  9. 5 stars
    I married into a Hispanic family and really coming to your site for recipes. This one is another keeper.

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