Chile Rellenos Casserole

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Chile Rellenos Casserole Recipe: An Easy, Cheesy Mexican-Inspired Favorite

If you love the flavors of classic Mexican chile rellenos but don’t want the hassle of roasting, stuffing, and frying peppers, this Chile Rellenos Casserole is the perfect solution. It captures everything you love—roasted green chilies, melty cheese, and a fluffy egg base—in a convenient, oven-baked form.

Whether you’re planning a hearty brunch, weeknight dinner, or even a holiday potluck, this easy casserole dish is guaranteed to satisfy. Plus, it’s naturally gluten-free friendly (with a minor adjustment) and easy to prep in advance!

⭐ Why You’ll Love This Chile Rellenos Casserole

  • ✅ Quick prep: No frying or stuffing—just layer and bake
  • ✅ Family-friendly: Mild green chilies make it flavorful but not spicy
  • ✅ Versatile: Serve for breakfast, lunch, or dinner
  • ✅ Crowd-pleasing: Easy to double for potlucks or family gatherings
  • ✅ Freezer-friendly: Great for meal prep or make-ahead meals

🌶️ What Is a Chile Relleno?

Traditional chile rellenos are a classic Mexican dish made by stuffing roasted poblano peppers with cheese or meat, dipping them in egg batter, and frying until golden. While delicious, they can be time-consuming to prepare at home.

That’s where the casserole version comes in—it delivers all the flavor with a fraction of the effort.

📝 Ingredients You’ll Need

Here’s everything you need to make this Chile Rellenos Casserole at home:

  • 2 cans (7 oz each) whole green chilies, drained
  • 3 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup all-purpose flour (use a gluten-free blend if needed)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

✅ Tip: Want more heat? Substitute one can of mild chilies with hot Hatch green chilies for a spicier kick.

👨‍🍳 How to Make Chile Rellenos Casserole (Step-by-Step)

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray.

Step 2: Prepare the Layers

Lay half of the drained green chilies flat in the bottom of the dish. Sprinkle with half of the Monterey Jack and half of the cheddar cheese.

Repeat the layering with the remaining chilies and cheese.

Step 3: Make the Egg Batter

In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth and fully combined.

Step 4: Assemble and Bake

Pour the egg mixture evenly over the layered chilies and cheese.

Bake uncovered for 40–45 minutes, or until the top is puffed, golden, and set in the center. A knife inserted should come out clean.

Step 5: Cool and Serve

Allow the casserole to cool for 5–10 minutes before slicing. Serve warm, with your favorite toppings.

🧀 Serving Suggestions

This casserole can be served on its own or alongside a variety of side dishes:

  • With Mexican rice and refried beans for a full dinner
  • Alongside a fresh avocado salad or coleslaw
  • Topped with sour cream, salsa, or sliced jalapeños
  • With a side of tortilla chips and homemade guacamole

🌮 Variations and Add-Ins

Want to customize your casserole? Try these easy variations:

  • 🔥 Spicy Version: Use hot Hatch chilies or add diced jalapeños to the egg mixture
  • 🥩 With Meat: Add 1 cup cooked ground beef, chorizo, or shredded chicken between layers
  • 🧀 Extra Cheesy: Add cream cheese or a Mexican cheese blend
  • 🧅 Add Veggies: Sautéed onions, mushrooms, or spinach work great

❄️ Storage and Freezer Tips

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: Wrap individual portions in foil or plastic and freeze for up to 2 months.
  • Reheat: Warm in a 350°F oven or microwave until heated through.

🕒 Make-Ahead Instructions

This casserole is ideal for prepping ahead of time:

  • Assemble the entire dish (up to the point of baking), cover tightly, and refrigerate overnight.
  • In the morning or evening, just pop it into the oven and bake as directed.

Perfect for holidays, weekend brunches, or even a quick weeknight dinner plan.

❓ FAQs About Chile Rellenos Casserole

Can I use fresh poblano peppers?

Yes! Roast, peel, and seed fresh poblanos to replace canned chilies for a more authentic flavor.

Is it spicy?

Not usually. Canned green chilies are mild, but you can make it spicy by using hot chilies or adding jalapeños.

Can I use egg whites only?

Yes, though the texture will be slightly less rich. Use 6–8 egg whites to replace 4 whole eggs.

✅ Final Thoughts

This Chile Rellenos Casserole is a fantastic way to enjoy the bold, cheesy flavors of a classic Mexican dish—without the extra work. Whether you’re cooking for a crowd, meal-prepping for the week, or looking for a new brunch favorite, this recipe delivers comfort, convenience, and flavor in every bite.

It’s budget-friendly, easy to make, and guaranteed to please everyone at the table.

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