Last Updated on July 18, 2025 by Casia Valdés
Traditional chile rellenos are poblano peppers stuffed with cheese (or sometimes meat), dipped in egg batter, and fried to golden perfection. This casserole version skips the frying and deconstructs the dish into a layered, baked format—retaining all the flavor but simplifying the prep.
Roasted poblano peppers are layered with Monterey Jack and cheddar cheeses, then topped with a light, fluffy egg batter that bakes into a golden, puffy casserole. Served with sour cream, salsa, and fresh cilantro, it’s a mouthwatering comfort food with a spicy edge.
Table of Contents
Why You’ll Love This Recipe
-
Easier than traditional chile rellenos: No frying or stuffing required.
-
Great for meal prep: Reheats beautifully for leftovers.
-
Versatile: Add ground beef or chorizo for a heartier twist.
-
Naturally gluten-free (if you use GF flour): Easy to adapt for dietary needs.
Ingredients
Here’s everything you’ll need to make this 6-serving casserole:
-
6–8 large poblano peppers (roasted, peeled, seeded)
-
2 cups Monterey Jack cheese, freshly shredded (divided)
-
1 cup cheddar cheese, freshly shredded (divided)
-
5 large eggs
-
1½ cups whole milk
-
3 tablespoons all-purpose flour
-
1 teaspoon baking powder
-
¼ teaspoon onion powder
-
¼ teaspoon garlic powder
-
¼ teaspoon salt
-
¼ teaspoon black pepper
Optional Garnishes:
-
Sour cream
-
Salsa
-
Fresh chopped cilantro
How to Make Chile Rellenos Casserole
This dish is all about layers—of flavor, texture, and aroma. Let’s break it down step-by-step:
Step 1: Roast the Poblanos
Preheat your broiler and place the rack about 6 inches from the heat source. Line a baking sheet with foil and place the whole poblano peppers on top.
Broil for 10–15 minutes, turning occasionally with tongs, until the skins are blistered and blackened.
Transfer roasted peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 10 minutes to loosen the skins. Then peel off the skins, cut off stems, open the peppers, and remove seeds. Set aside.
Step 2: Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Lightly grease a 3-quart baking dish with nonstick spray.
Lay half the roasted poblano peppers in a single layer on the bottom of the dish.
Sprinkle 1 cup of Monterey Jack and ½ cup of cheddar cheese over the peppers.
Repeat with another layer of peppers and the remaining cheese.
Step 3: Make the Egg Batter
In a medium mixing bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until fully combined and smooth (no lumps of flour).
Step 4: Assemble & Bake
Pour the egg mixture evenly over the layered peppers and cheese.
Place in the preheated oven and bake for 45 minutes, or until the center is puffed and set, and the top is golden around the edges.
Let the casserole cool for 5–10 minutes before slicing.
Serving Suggestions
Slice the casserole into squares and serve warm. Here are some delicious pairing ideas:
-
Top with sour cream and salsa: Adds creaminess and tang.
-
Serve with refried beans or Mexican rice: Makes it a full meal.
-
Add a side salad: Fresh greens with lime vinaigrette balance the richness.
Whether you’re serving this for brunch or dinner, it’s satisfying and flexible enough to match a variety of sides.
Tips for Success
-
Roast peppers thoroughly: Full blistering ensures easy peeling.
-
Use freshly shredded cheese: It melts better than pre-shredded varieties.
-
Let it rest: A 5–10 minute cooling period helps the casserole set for cleaner slicing.
-
Spice it up: Add a few dashes of hot sauce or roasted jalapeños for extra heat.
Variations
-
Chile Rellenos Breakfast Casserole: Add cooked sausage or bacon for a breakfast version.
-
Low-carb version: Skip the flour and use extra eggs and cheese.
-
Meat Lover’s Casserole: Add cooked ground beef or shredded chicken between the pepper layers.
How to Store & Reheat
-
Fridge: Store leftovers in an airtight container for up to 4 days.
-
Freezer: Wrap tightly and freeze for up to 2 months.
-
Reheat: Microwave or warm in the oven at 300°F until heated through.
Final Thoughts
This Chile Rellenos Casserole is proof that you can honor classic flavors while making the process easy and approachable. It’s warm, cheesy, just the right amount of spicy, and totally satisfying.
Whether you’re feeding your family, hosting a brunch, or just craving something comforting and bold, this dish delivers every time.
Chile Rellenos Casserole
Ingredients
Method
- Preheat your broiler and place the rack about 6 inches from the heat source. Line a baking sheet with foil and place the whole poblano peppers on top.
- Broil for 10–15 minutes, turning occasionally with tongs, until the skins are blistered and blackened.
- Transfer roasted peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 10 minutes to loosen the skins. Then peel off the skins, cut off stems, open the peppers, and remove seeds. Set aside.
- Preheat the oven to 350°F (175°C). Lightly grease a 3-quart baking dish with nonstick spray.
- Lay half the roasted poblano peppers in a single layer on the bottom of the dish.
- Sprinkle 1 cup of Monterey Jack and ½ cup of cheddar cheese over the peppers.
- Repeat with another layer of peppers and the remaining cheese.
- In a medium mixing bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until fully combined and smooth (no lumps of flour).
- Pour the egg mixture evenly over the layered peppers and cheese.
- Place in the preheated oven and bake for 45 minutes, or until the center is puffed and set, and the top is golden around the edges.
- Let the casserole cool for 5–10 minutes before slicing.
