If you love the rich, cheesy goodness of traditional chile rellenos but don’t want the hassle of frying individual peppers, this Chile Rellenos Casserole is the perfect solution! Packed with roasted poblano peppers, gooey melted cheese, and a fluffy egg batter, this dish delivers all the authentic flavors in an easy, oven-baked format.
Whether you’re hosting a Mexican-themed dinner, need a crowd-pleasing brunch dish, or simply crave a comforting meal, this casserole is a guaranteed hit. Plus, it’s great for meal prep and reheats beautifully!
Why You’ll Love This Chile Rellenos Casserole
✅ Easier than traditional chile rellenos – No stuffing or frying required!
✅ Packed with flavor – Roasted poblanos, melty cheese, and a fluffy egg base.
✅ Perfect for feeding a crowd – Ideal for potlucks, holidays, or family dinners.
✅ Make-ahead friendly – Assemble ahead and bake when ready!
Ingredients You’ll Need
Here’s what you’ll need to make this delicious casserole:
Main Ingredients
- 6-8 large poblano peppers (roasted, peeled, and deseeded)
- 3 cups shredded cheese (a mix of Monterey Jack and cheddar works best)
- 6 large eggs
- 1 ½ cups milk (whole or 2%)
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp cumin
- Salt & pepper to taste
Optional Add-Ins
- 1 cup cooked chorizo or ground beef (for extra protein)
- 1 can (4 oz) diced green chiles (for more heat)
- Fresh cilantro or green onions (for garnish)
Step-by-Step Instructions
1. Roast & Prep the Poblano Peppers
- Roast the peppers over an open flame (grill or gas stove) or under a broiler until charred.
- Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel off the skins, slice open, and remove seeds (keep them whole for layering).
2. Layer the Casserole
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Lay half of the roasted poblanos in the dish.
- Sprinkle 1 ½ cups of cheese over the peppers.
- Repeat with another layer of peppers and cheese.
3. Make the Egg Batter
- In a blender or mixing bowl, whisk together eggs, milk, flour, baking powder, garlic powder, cumin, salt, and pepper until smooth.
- Pour the batter evenly over the peppers and cheese.
4. Bake to Perfection
- Bake for 35-45 minutes, or until the top is golden and the center is set.
- Let it cool for 5-10 minutes before slicing.
5. Serve & Enjoy!
- Garnish with fresh cilantro, salsa, sour cream, or avocado slices.
- Great with Mexican rice, refried beans, or a crisp salad.
Tips for the Best Chile Rellenos Casserole
🔥 Spice Level Control – For milder flavor, remove all seeds and membranes from the poblanos. For extra heat, add jalapeños or green chiles.
🧀 Cheese Choices – Oaxaca, queso fresco, or pepper jack cheese also work well.
🥓 Meat Lovers’ Version – Browned chorizo, shredded chicken, or ground beef add extra heartiness.
⏳ Make-Ahead Option – Assemble the casserole (without baking) and refrigerate overnight. Bake the next day!