This post may contain affiliate links. Please read our disclosure policy.
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.
We Love This Twist!
Chile relleno (pronounced chih-lee-reh-YEH-no) are roasted poblano peppers stuffed with cheese, dipped in an egg batter, and fried. They’re a classic Mexican dish but since they can be tedious to make, we wanted to share a casserole version!
Even though we grew up on Chile Rellenos, the whole family agrees that this casserole is just as delicious and more simple.
Why we love it:
- Same flavor but easier. 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!
- Few ingredients. There really are just a handful of ingredients needed to create a flavorful, and inexpensive meal!
- A meal on it’s own. This casserole is filling on its own, but to make it more of a meal, we always recommend our classic Spanish Rice and Refried Beans as the perfect side dishes.
Ingredients
- poblano chile peppers – To save time use canned whole green chiles. Simply drain, slice, and lay them in the baking dish.
- Monterey Jack cheese – or use Pepper Jack cheese or cheddar cheese.
- eggs
- milk
- cornmeal
- baking powder
- salt
- black pepper
- toppings – see below for ideas
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 of 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.
Serving Suggestions
Serve your casserole as is, or pile it high with any of your favorite toppings. Some of our favorite toppings include:
- Homemade Salsa
- Salsa Verde
- dollop of sour cream
- fresh cilantro
- Pico de Gallo
- sliced green onions
Variations
- 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.
Make it Ahead of Time!
This easy casserole is a perfect make-ahead meal. Prep the ingredients ahead 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.
Storage Tips
- Bake and save for later. 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.
- Store leftovers. 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.
- Reheat. Thaw, if needed, and reheat in the microwave. Larger portions can be reheated in the oven.
For More Mexican Casseroles:
Chile Relleno Casserole Recipe
A twist on a classic, this Mexican-inspired chile relleno casserole has just the right amount of spice and is packed with flavor!
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 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
Nutrition
Calories: 203kcal, Carbohydrates: 15g, Protein: 11g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 88mg, Sodium: 345mg, Potassium: 283mg, Fiber: 3g, Sugar: 3g, Vitamin A: 650IU, Vitamin C: 72mg, Calcium: 251mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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!