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.
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.
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.
You can 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
- Sour Cream
- Fresh Cilantro
- Pico de Gallo
- Sliced Green Onions
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.
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.
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.
Chile poblano is a type of mild chile pepper that is used to make a dish called chile relleno which translates to “stuffed pepper”.
Chile poblanos have thick skin so they do need to be peeled before using them in the casserole.
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
- 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
- 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.
This was easy and delicious. Would make it again
Tha nk you for including makeahead tips. Those are always welcome.
This looks great! My mom loves chile relleno, but this casserole looks so much easier. I can’t wait to try it.
Hope you enjoy!
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.
Yes, most definitely!
This is such a fun spin on Chile Relleno’s!
Another family favorite, my granddaughter loves it.
What a great and easy way to have chili rellenos!! We definitely will have them more often now!
Thank you so much!!
I am definitely trying this recipe!!
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.
Hope you enjoy the casserole!
Looks delicious, I love them. Will definitely try.
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!
Chili RELLENO recipe was delicious!! Thank you for sharing
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.
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!
This is absolutely delicious!
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!
Made it Tonight & it was easy to do & it was Yummy too
I married into a Hispanic family and really coming to your site for recipes. This one is another keeper.
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