Chile Relleno Casserole

Name: Chile Relleno Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 pound poblano peppers (about 4-5 medium peppers); 4 cups shredded Monterey Jack cheese (divided); 6 large eggs; 1 cup whole milk; 1/3 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

By:

Marry

Published:

February 11, 2026

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Chile Relleno Casserole is a warm, inviting dish that brings the heart of Mexican cooking straight to your table. Imagine the satisfaction of a cheesy, flavorful meal without the hassle of frying individual peppers! This casserole combines roasted poblano peppers, layers of ooey-gooey cheese, and a fluffy egg mixture that melds beautifully together. It offers a comforting experience while still being easy to throw together, perfect for busy weeknights or special gatherings. You’ll love how it smells as it bakes and how grateful everyone will be to share a slice of this delightful dish. So, roll up your sleeves, and let’s create a Chile Relleno Casserole that will become a favorite in your home!

Why This Recipe Works

The beauty of this Chile Relleno Casserole lies in its simplicity and robust flavor. By using roasted poblano peppers and a medley of cheeses, this dish captures the essence of traditional chile rellenos without the fuss of frying. The fluffy egg mixture binds everything together, ensuring each bite is a comforting experience. Not only is this casserole easy to prepare, but it also allows the natural flavors of the peppers to shine, creating an irresistible savory dish that will become a staple in your kitchen.

Why You’ll Love This Chile Relleno Casserole

Whether you’re serving it for brunch, a cozy dinner, or a festive gathering, this Chile Relleno Casserole is sure to impress. Its layers of gooey cheese and tender peppers create a mouthwatering contrast of textures, while the fragrant spices add depth to every forkful. Plus, it’s incredibly versatile—feel free to tailor the ingredients to your liking. This dish isn’t just a meal; it’s an experience that invites warmth and enjoyment around the table.

Ingredients

1 pound poblano peppers (about 4-5 medium peppers)
4 cups shredded Monterey Jack cheese (divided)
6 large eggs
1 cup whole milk
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Roasting Poblano Peppers

Preheat your oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange the poblano peppers on it. Broil the peppers for about 5-7 minutes per side, turning occasionally until the skins are blackened and blistered. This step is crucial because it brings out the peppers’ rich flavor, setting the stage for the rest of the casserole.

Steaming and Preparing the Peppers

After roasting, transfer the peppers to a bowl and cover tightly with plastic wrap or foil. Allow them to steam for 10 minutes. This steaming process helps loosen the charred skin, making it easier to peel off later. Once cool enough to handle, peel off the charred skin, cut a slit down one side of each pepper, and carefully remove the seeds and stems. The roasted poblanos will add a delightful smokiness to your casserole.

Assembling the Casserole

Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with cooking spray or olive oil. Begin layering by placing half of the roasted poblano peppers in a single layer at the bottom of the dish. Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the peppers. To enhance the flavors, repeat this layering process with the remaining peppers and add 2 more cups of cheese. This creates a cheesy, peppery haven that will melt beautifully as it bakes.

Creating the Egg Mixture

In a medium bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, garlic powder, onion powder, dried oregano, kosher salt, and black pepper until the mixture is smooth and well combined. This egg mix is what ties everything together, providing that fluffy texture you expect from a casserole.

Pouring the Mixture Over the Casserole

Now, it’s time to bring it all together. Evenly pour the egg mixture over the layered poblano peppers and cheese, ensuring it seeps into all the crevices. This step is essential because it guarantees that every bite will be packed with flavor.

Baking the Casserole

Place the casserole in the preheated oven and bake for 40-45 minutes or until the center is set and the edges are golden brown. The aroma wafting through your kitchen will be absolutely mouthwatering. You might find it hard to wait during this time!

Resting Before Serving

After baking, let the casserole rest for 10 minutes before slicing. This resting period allows the casserole to firm up slightly, making it easier to serve. For a delightful finish, serve with a dollop of sour cream, a side of salsa, or chopped cilantro, if desired. Enjoy the savory flavors and comforting texture!

Serving Suggestions

Pair this casserole with a fresh garden salad for a balanced meal.
Add a side of tortillas or crispy tortilla chips for extra crunch.
Serve alongside a zesty pico de gallo or guacamole for added flavor.

Tips for Success

Ensure peppers are well-charred for maximum flavor.
Use fresh, high-quality cheese for the best melting and taste.
Double-check that the egg mixture is well-blended before pouring to achieve a smooth consistency.

Variations

Substitute Monterey Jack cheese with cheddar or pepper jack for a spicier kick.
Add sautéed onions or mushrooms into the layers for extra flavor.
Make it vegetarian by incorporating black beans or corn into the layers.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven for best results, or microwave individual portions for convenience.

Pairing Ideas

A refreshing margarita pairs beautifully with the rich flavors of the casserole.
Serve with a light Mexican beer for a casual dining experience.
Consider a crisp Sauvignon Blanc for a delightful contrast.

FAQs

Can I make this casserole ahead of time?
Yes, you can prepare it a day in advance and bake it just before serving.

Can I freeze the Chile Relleno Casserole?
Absolutely! It freezes well; cover tightly and store for up to 2 months.

How do I tell when the casserole is done?
It should be golden brown around the edges and jiggle slightly in the center.

Can I use different types of peppers?
Certainly! Bell peppers or jalapeños can be used for a milder alternative.

What can I serve with Chile Relleno Casserole?
This dish pairs well with rice, beans, or a fresh salad for a full meal.

This Chile Relleno Casserole isn’t just a recipe; it’s an invitation to gather, enjoy, and create lasting memories with your loved ones. The rich flavors, combined with the ease of preparation, make it a perfect addition to any meal, whether it’s a special occasion or a casual weeknight dinner. Celebrate the comforting flavors of Mexican cuisine and enjoy every delicious bite!