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.

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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

1. 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.
2. 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.
3. PREP. Preheat the oven to 450°F.
4. BATTER. In a medium-sized bowl, whisk the large eggs, milk, cornmeal, baking powder, salt, and black pepper together until well combined.
5. 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.

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. 

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:

Mexican Casserole

1 hr

Dorito Casserole

55 mins

Recipe Video

Chicken Enchilada Casserole

1 hr

Recipe Video

Taco Casserole Recipe

40 mins

Recipe Video

5 from 38 votes

Chile Relleno Casserole Recipe

By: Lil’ Luna

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

Servings: 8

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 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.