The BEST Chile Relleno Casserole (Easy To Prep In 10 Minutes)

One serving of chili relleno casserole on a white plate with a fork on the plate and additional servings in the background.

5 from 1 reviews

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!



4-6 red poblano peppers, roasted, peeled and seeded

3 cups shredded Monterey cheese

6 eggs

1/3 cup milk of your choice

¼ cup all-purpose flour

¾ tsp baking powder

Salt and pepper, to taste

¼ tsp red paprika powder


  1. Preheat oven to 350°F (180°C).
  2. Grease an 8-inch casserole dish with cooking spray.
  3. Mix milk with flour, baking powder, red paprika, salt, and pepper in a bowl. Add eggs and beat until well combined.
  4. Place half the peppers on the bottom of the baking dish, opening them, so they’re flat. 
  5. Top the peppers with 1/3 of the shredded cheese.
  6. Add the second layer of peppers and top with another 1/3 of the cheese.
  7. Pour the egg mixture on top and top with the remaining cheese.
  8. Bake the casserole for 30 minutes or until golden brown.
  9. Cool the casserole for 10 minutes before slicing and serving.


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