This chile relleno casserole is a super satisfying, hearty dish that your family is guaranteed to love down to the last bite. It combines roasted poblano peppers with savory monterey jack cheese and a rich egg mixture that's loaded with spices. And the best part is that you can prepare this casserole in just 10 minutes!
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The Best Chile Relleno Casserole
If you love that flavor of chile rellenos and the simplicity of casseroles, you're going to love this chili relleno casserole. It has almost everything you'd expect in a dish of stuffed poblano peppers, but it has a few additional ingredients that turn it into one of the most delicious casseroles ever.
This chile relleno casserole brings together roasted peppers and melted cheese with a lightly spiced egg mixture, then it gets baked into a savory, smoky, and irresistible casserole that's to die for. It's honestly so, so good!
Oh, and even if you've never heard of chili rellenos, I can still guarantee you're going to love this recipe, especially if you like Mexican food. The balance of Tex-Mex flavors is perfect, and the hearty egg mixture makes it an equally delicious breakfast casserole dish or satisfying dinner.
And what makes this casserole even better is how quickly it comes together. I mean, you basically just layer the chili peppers with shredded cheese and pour the egg mixture over the top. Then, the whole thing just gets baked in the oven and will be on the table in just 40 minutes!
This chile relleno casserole is actually made with some super basic ingredients. In fact, you probably have most of the ingredients you'll need in your kitchen already!
Anyway, here's what you'll need to make this chile relleno casserole:
- 4-6 red poblano peppers, roasted, peeled and seeded
- 3 cups shredded Monterey cheese
- 6 eggs
- ⅓ cup milk
- ¼ cup flour
- ¾ tsp baking powder
- Salt and pepper, to taste
- ¼ tsp red paprika powder
Pretty simple, right?
By the way, if you like egg casseroles, you have to try out this sausage casserole next. It's similar to this one but with sausage instead of peppers as the main filling ingredient.
Ingredient Substitutions And Suggestions
Now, I think this recipe tastes perfect when made with the ingredients listed above. But with that said, there are definitely some simple substitutions you can make to this recipe and still have it turn out delicious.
Use Canned Green Poblanos Instead Of Red Poblanos
This recipe calls for red poblano peppers to be de-seeded and roasted, but really either red or green poblano chiles can be used in this recipe. But keep in mind that red peppers will have a more pronounced flavor than green peppers. Oh, and you can also add in some diced or whole green chiles for a little more flavor and heat.
Switch Up The Cheese
I like to use monterey jack cheese in this chili rellenos casserole recipe, but you can really use any kind of cheese you want. Some other great options are cheddar cheese, mozzarella cheese, or even pepper jack cheese for more spice. So feel free to mix it up and use more than one type of cheese.
This chile relleno dish is vegetarian friendly, with egg as the main protein. But if you want to add more protein, then I recommend adding in some shredded chicken, seasoned ground beef, or even vegetarian sausage.
I like to keep this casserole dish simple and just layer the peppers, cheese, and egg mix. But, if you think the dish is missing a sauce, then I recommend buying enchilada sauce or tomato sauce and adding that as a layer with the rest of your ingredients.
Alternatively, you can also skip adding the sauce to the casserole and instead serve your casserole with a dollop of sour cream and set out a bottle of hot sauce or enchilada sauce for everyone to serve themselves.
How To Make Chile Relleno Casserole
Alright, now it's time for the fun part, making the casserole!
Again, this chile relleno dish is about as simple as it gets to make. I mean, it's hard to beat a recipe that requires just a few simple steps and only 10 minutes to prepare.
So, with that said, let's stop wasting time and jump into this recipe!
Step 1: Prep Work
First things first, begin by preheating the oven to 350°F (180°C) and grease an 8-inch casserole dish with cooking spray, or you can grease it with butter.
Next, you're going to make the egg mix. To do this, grab a large bowl and mix the milk with the flour, baking powder, salt, pepper, and red paprika powder.
Then, you can add the eggs to the bowl and beat everything until it's well combined.
Step 2: Layer The Casserole
Now it's time to build the casserole!
Start by placing half of the peppers on the bottom of the prepared baking dish, opening them up, so they lay flat. Then top the peppers with ⅓ of the shredded Monterey cheese. Now repeat this process one more time with the second layer of peppers and another ⅓ of the shredded cheese.
Then, once you're all done with the peppers, pour the egg mix on top of the casserole, then top it with the remaining cheese.
Step 3: Bake The Casserole
Now that the casserole is complete, cover it with tin foil and bake it for 30 minutes or until it's golden brown on top and the cheese is bubbly.
Once it's done baking, allow the casserole to cool for 10 minutes before slicing and serving. Then serve with some sour cream and hot sauce and enjoy!
How To Store Chili Relleno Casserole
This recipe for chile rellenos casserole makes 4 servings. So, that means it's the perfect casserole recipe to make for a big family dinner/breakfast or if you want to have some leftovers for the rest of the week.
Speaking of leftovers, if you have any, you can store them in an airtight container and keep them in the fridge for up to 3 to 4 days.
Alternatively, if you want your leftovers to last even longer, you can store the cooled casserole in an airtight container in the freezer for up to 6 months.
How To Reheat Chili Relleno Casserole
Once you're ready to enjoy this absolutely delicious dish again, you'll definitely want to reheat it.
To reheat your casserole, I recommend putting your leftover chile rellenos casserole back in the casserole dish and putting the whole thing in an oven set to 350°F for about 10-12 minutes or until the cheese melts, and it's fully reheated.
Alternatively, if you're just trying to reheat a single serving, you can microwave your leftovers in 30-second increments until it's fully warmed.
Wrapping It Up
Well, that's how to make chile relleno casserole!
I know I'm biased, but I really think this is the best chile relleno casserole recipe. I don't know if it's the smokiness from the roasted peppers or the ooey-gooey melted cheese or the fact it's so filling with the fluffy egg mix. All I know is that this recipe is so, so good!
It really is the perfect breakfast or dinner if you love Mexican food, and it's always a hit, no matter when it's served.
Anyway, I hope you enjoy this chile relleno casserole as much as I do. As always, if you make it, be sure to leave a comment below and let us know how it went!
More Casserole Recipes
If you love making casserole recipes - just like this classic chile rellenos casserole - we have a ton on the blog for you to try next!
Here are some of our best easy casserole recipes:
- Walking taco casserole
- John Wayne casserole
- Sloppy joe casserole
- Buffalo chicken casserole
- Mexican casserole
The BEST Chile Relleno Casserole (Easy To Prep In 10 Minutes)
This chile relleno casserole recipe is a super satisfying, hearty dish that your family is guaranteed to love down to the last bite. It combines roasted poblano peppers with savory monterey jack cheese and a rich egg mixture that's loaded with spices. And the best part is that you can prepare this casserole in just 10 minutes!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Casserole
4-6 red poblano peppers, roasted, peeled and seeded
3 cups shredded Monterey cheese
⅓ cup milk of your choice
¼ cup all-purpose flour
¾ tsp baking powder
Salt and pepper, to taste
¼ tsp red paprika powder
- Preheat oven to 350°F (180°C).
- Grease an 8-inch casserole dish with cooking spray.
- Mix milk with flour, baking powder, red paprika, salt, and pepper in a bowl. Add eggs and beat until well combined.
- Place half the peppers on the bottom of the baking dish, opening them, so they’re flat.
- Top the peppers with ⅓ of the shredded cheese.
- Add the second layer of peppers and top with another ⅓ of the cheese.
- Pour the egg mixture on top and top with the remaining cheese.
- Bake the casserole for 30 minutes or until golden brown.
- Cool the casserole for 10 minutes before slicing and serving.
- Serving Size: 1 serving
- Calories: 514
- Fat: 32
- Carbohydrates: 23
- Fiber: 6
- Protein: 32
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