Chile Relleno Casserole
This Chile Relleno Casserole delivers all the bold, cheesy flavors of a classic chile relleno without the fuss – just layer, bake, and dinner is done. A simple and satisfying Tex-Mex dish the whole family will love!
Deconstructed Chile Rellenos
For those of you who aren’t familiar, chile rellenos are a beloved Mexican comfort food that I absolutely love! Traditionally they are made with roasted poblano peppers stuffed with gooey melted cheese, coated in a light and fluffy egg batter, and fried until perfectly golden.
While I have enjoyed them countless times at our favorite local Tex-Mex spots, I have never actually made them at home – until now. And this deconstructed casserole version? All the incredible flavor with a fraction of the effort!
Why This Recipe Works:
- Roasted poblano peppers – charring and peeling the poblanos adds a deep, smoky flavor that is the heart and soul of this dish and takes it to a whole new level
- Double the cheese – Monterey jack and sharp cheddar melt together into the most incredibly gooey, rich, and satisfying cheesy layer
- Perfectly seasoned egg custard – smoked paprika, garlic powder, and onion powder give the egg and milk mixture a beautiful depth of flavor that ties everything together
- All the flavor, none of the fuss – all the bold, classic chile relleno taste you love without the tedious process of individually stuffing and frying each pepper
What You’ll Need:
- poblano peppers
- cheese – a combo of monterey jack and sharp cheddar cheese
- large eggs
- whole milk
- all-purpose flour
- seasonings – salt, pepper, smoked paprika, garlic powder, onion powder
How to make Chile Relleno Casserole:
Step 1
Broil peppers. Position your oven rack directly beneath the broiler and preheat it on high. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skin is deeply charred and blistered all over. This is where all that incredible smoky flavor comes from!
Step 2
Remove skins. Carefully remove pan from oven and cover with aluminum foil to trap the heat, making it easier to remove skins. After about five minutes, remove foil and use your fingers to remove the charred skins form the peppers. Discard skins.
Step 3
Remove stems and seeds. Then use a knife to make a vertical cut down the middle of the peppers. Remove stems and seeds and discard.
Step 4
Shred cheese. Use a box cheese grater to freshly shred the cheese.
Step 5
Combine egg mixture. In a mixing bowl, combine the eggs, milk, flour, and seasonings. Use a whisk to mix well.
Step 6
Layer ingredients. Add some baking spray to the bottom of a 9×9 casserole dish. Add three of the poblano peppers to the dish, followed by half of the cheese. Repeat another layer of peppers and cheese. Then add the egg mixture to the top of these layers.
Step 7
Bake casserole. Preheat oven to 350 degrees. Bake casserole for about 45-50 minutes, or until casserole is fluffy and and eggs are set. Remove dish and rest for 15 minutes.
Step 8
Serve. Serve chile relleno casserole with chopped cilantro and a salsa of your choice.
Store leftover casserole in an airtight container in the refrigerator for up to four days. Reheat in microwave.
Recipe FAQs:
Poblano peppers are a mild to medium Mexican chile pepper with a rich, earthy flavor. On the heat scale they are relatively mild – much less spicy than a jalapeño – with just enough warmth to give the dish a little kick without being overwhelming. Roasting them deepens their flavor significantly and adds a beautiful smokiness!
Roasting the peppers until the skin is charred and blistered is the most important step in this recipe – it adds an incredible smoky, deep flavor that is the heart of a great chile relleno. The charred skin also needs to be peeled off before using since it becomes tough and papery when baked. Don’t skip this step!
Place the charred peppers in a zip-lock bag or cover them with aluminum foil or plastic wrap for about 10-15 minutes – the steam loosens the skin and makes it incredibly easy to peel off. Then simply rub the skin off with your fingers or a paper towel. Don’t rinse them under water as this washes away all that incredible smoky flavor!
Yes, of course! Pepper jack adds a nice kick, queso blanco is a more authentic Mexican option, and Colby jack melts beautifully. The combination of Monterey jack and sharp cheddar is our favorite for the perfect balance of meltiness and bold flavor!
Yes, assemble the casserole the night before, cover tightly, and refrigerate until ready to bake. Just add about 10 extra minutes to the baking time since it will be going in cold from the refrigerator.
Yes, you could add seasoned ground beef, chorizo, or shredded chicken all make delicious additions. Simply cook the meat first and layer it in with the peppers and cheese before adding the egg mixture.
The casserole is done when the egg custard is fully set and no longer jiggles in the center, and the top is beautifully golden brown. Let it rest for 10-15 minutes before slicing for the cleanest cuts!
Other Delicious Mexican Recipes:
We love our Tex-Mex! Here are some other delicious recipes to make next.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Chile Relleno Casserole Recipe
Ingredients
- 6 medium poblano peppers
- 8 oz. Monterey jack cheese
- 8 oz. sharp cheddar cheese
- 6 large eggs – beaten
- 1 ½ cup whole milk
- 1/4 cup all-purpose flour
- kosher salt and freshly ground black pepper – to taste
- 1/2 teaspoon EACH smoked paprika, garlic powder, onion powder
Instructions
- Broil peppers. Position your oven rack directly beneath the broiler and preheat it on high. Place the poblano peppers on a foil-lined baking sheet and broil for about 5 minutes per side, until the skin is deeply charred and blistered all over. This is where all that incredible smoky flavor comes from!
- Remove skins. Carefully remove pan from oven and cover with aluminum foil to trap the heat, making it easier to remove skins. After about five minutes, remove foil and use your fingers to remove the charred skins form the peppers. Discard skins.
- Remove stems and seeds. Then use a knife to make a vertical cut down the middle of the peppers. Remove stems and seeds and discard.
- Shred cheese. Use a box cheese grater to freshly shred the cheese.
- Combine egg mixture. In a mixing bowl, combine the eggs, milk, flour, and seasonings. Use a whisk to mix well.
- Layer ingredients. Add some baking spray to the bottom of a 9×9 casserole dish. Add three of the poblano peppers to the dish, followed by half of the cheese. Repeat another layer of peppers and cheese. Then add the egg mixture to the top of these layers.
- Bake casserole. Preheat oven to 350 degrees. Bake casserole for about 45-50 minutes, or until casserole is fluffy and and eggs are set. Remove dish and rest for 15 minutes.
- Serve. Serve chile relleno casserole with chopped cilantro and a salsa of your choice.
Notes
- Roasting the peppers until the skin is charred and blistered is the most important step in this recipe – it adds an incredible smoky, deep flavor that is the heart of a great chile relleno. The charred skin also needs to be peeled off before using since it becomes tough and papery when baked. Don’t skip this step!
- Store leftover casserole in an airtight container in the refrigerator for up to four days. Reheat in microwave.