The Best Super Easy Chiles Rellenos Casserole Recipe

My chiles rellenos casserole recipe has everything I love about traditional chile rellenos—roasted chile peppers, layers of gooey cheese, and fluffy egg batter—but everything gets layered into one casserole dish instead of stuffing, battering, and deep frying each pepper individually.

This post may contain affiliate links. Read our affiliate policy.

---

If you’ve ever craved chiles rellenos at 9am, this casserole is the perfect solution.

Charred peppers, three kinds of cheese, and a fluffy egg batter are layered together and baked into golden breakfast perfection.

Think: delicious chiles rellenos in casserole form! This recipe is so great for feeding a crowd and freezes beautifully. It’s even better if you serve it topped with a dollop of sour cream and a drizzle of your favorite salsa.

And while this dish screams breakfast or brunch it makes an equally satisfying lunch or easy dinner (especially if you add the optional seasoned ground beef or black beans).

The best part? This is a snap to throw together. You can even swap the fresh charred peppers with canned green chiles and it will be (almost) just as good.

By the way, another breakfast favorite of mine is this Mexican breakfast skillet, you should definitely try that one next.

Shop This Post

casserole dishes

Buy Now →

liquid measuring cups

Buy Now →

Plant Powered Mexican Cookbook

Buy Now →

Glass Mixing Bowls

Buy Now →

stainless steel whisk

Buy Now →

cheese grater

Buy Now →

Why Make Chiles Rellenos as a Casserole?

A regular chile relleno is typically a whole roasted chile stuffed with cheese, dipped in egg batter, and fried. If you want to make the classic version from start to finish, try my Authentic Chile Relleno Recipe.

The casserole keeps the roasted chile, cheese, and fluffy egg flavors of classic chile rellenos without the hassle of stuffing and frying each pepper.

Roasted whole green chiles are layered with Monterey Jack cheese, pepper Jack, sharp cheddar cheese, and an optional filling before the egg mixture gets poured over everything.

Once baked, you get tender chiles, creamy cheese, and a golden brown top without having to stand over a pan of hot oil. If it’s your first time making any kind of chile relleno recipe, this casserole is a forgiving place to start.

Looking for a whole other chiles rellenos casserole option? You can find one that is more like a cheesy rice casserole in my cookbook, Plant Powered Mexican.

Ingredients You’ll Need

• Whole Green Chiles: Fresh poblano peppers give the casserole the deepest roasted flavor, but Anaheim peppers, Hatch green chiles, or a few well-drained cans of green chiles also work.
• Monterey Jack, Pepper Jack, and Sharp Cheddar Cheese: Monterey Jack melts smoothly, pepper Jack adds a little heat, and sharp cheddar gives the casserole a salty kick; if needed, you can use more of one in place of another.
• Eggs: Six large eggs form the base of the fluffy egg batter, or use 4 whole eggs plus 2 egg whites for a slightly lighter version.
• Whole Milk: Whole milk keeps the egg mixture tender and creamy, though 2% milk will also work.
• All-Purpose Flour: A small amount of all-purpose flour gives the casserole enough structure to slice cleanly; use a 1-to-1 gluten-free flour blend if needed.
• Kosher Salt and Black Pepper: kosher salt seasons the filling and egg mixture, while freshly cracked black pepper adds a little warmth and depth.
• Garlic Powder, Chili Powder, and Cayenne Pepper: These season the egg mixture with savory flavor and gentle heat; leave out the cayenne if you prefer a milder casserole.

Optional filling

Sometimes I add an extra layer of hearty beef or beans especially if I’m going to serve this for dinner.

• Ground Beef: The ground beef makes the casserole heartier, while canned black beans work well for a vegetarian version.
• White Onion: White onion adds savory sweetness to the filling, but yellow onion is an easy substitute.
• Avocado Oil: Avocado oil is used to cook the onion and ground beef or any neutral flavored oil.

For Serving (optional, but recommended)

• Sour Cream: Sour cream adds a cool, tangy finish, or you can substitute plain Greek yogurt.
• Cilantro: Chopped cilantro adds freshness at serving time and can simply be omitted if you don’t care for it.
• Salsa: Your favorite red salsa, salsa verde, or pico de gallo adds acidity and extra chile flavor.
• Corn Tortillas: Warm corn tortillas make the casserole feel like a complete meal, though flour tortillas work too.
• Cooking Spray: Cooking spray keeps the casserole from sticking to the dish, or lightly grease it with avocado oil or olive oil instead.

How to Make Chile Relleno Casserole

1. Char and Peel the Peppers (Skip If Using Canned)

If using fresh peppers, char the poblano chiles or Anaheim chiles directly over an open flame on a gas stovetop, or on a baking sheet under the broiler, turning until the skins blacken and blister on all sides.

Transfer to a bowl, cover with plastic wrap or aluminum foil, and let steam for 10 minutes to loosen the charred skins. Rinse under cold water and peel away the skins, then slice each pepper in half and remove the seeds and dice.

2. Make the filling (Optional)

Heat the oil in a large skillet over medium heat. Add the onions and cook until starting to soften then add the ground beef, breaking it up as it cooks (or black beans if using). Season with salt and let the beef brown,  about 6-8 minutes. Set aside.

3. Layer the Casserole

Preheat the oven and position an oven rack in the center. Coat a casserole dish with cooking spray. Arrange half of the chile peppers in a single layer along the bottom of the prepared baking dish. Sprinkle with half the cheese and the ground beef (or beans) if using, then repeat with the remaining ingredients, ending with a final layer of cheese.

4. Make the Egg Mixture

In a large bowl  whisk together the flour and spices then slowly whisk in the eggs one at a time then finally the milk. This will keep the flour from clumping up.

5. Bake

Pour the egg mixture evenly over the layered chiles and cheese. Bake, uncovered, at 350°F for 35-40 minutes, until the top is golden brown and the eggs are set in the center. Let cool for 5-10 minutes before slicing with a sharp knife. Sprinkle with fresh chopped cilantro if you’d like.

6. Serve

Top with a dollop of sour cream and salsa and serve with warm corn tortillas on the side.

Choosing the Right Chiles

Poblano peppers are my favorite here because they have a deeper, earthier flavor and a little more character once roasted. Anaheim peppers are usually milder, while Hatch green chiles can range from mild to fairly spicy depending on the variety, so choose based on how much heat you want in the casserole.

If you want to try another chiles rellenos recipe, try my Chicken Chile Rellenos with Cilantro Cream Sauce.

*USE CANNED CHILES FOR A SHORTCUT: Short on time? Swap the fresh roasted peppers for three (7-ounce) cans of whole green chiles—just make sure to drain them thoroughly.

How to Get the Best Texture

• Drain the chiles well – If you’re using canned green chilies, let them drain before layering so the liquid doesn’t collect at the bottom of the baking dish.
• Let it rest before slicing – The casserole continues setting for a few minutes after it comes out of the oven. Giving it 5 to 10 minutes makes it much easier to cut into clean slices.
• Shred the cheese yourself – Freshly shredded Monterey Jack cheese, pepper Jack, and sharp cheddar cheese generally melt more smoothly than pre-shredded cheese.
• Don’t over bake – Remove the casserole from the oven as soon as the middle has set and the edges are golden. Baking too long will result in a tough, chewy casserole.

What to Serve With Chile Relleno Casserole

I love making this for a big family brunch with sweet corn waffles or churro french toast casserole for the perfect sweet-salty combo. We celebrate with double orange Kahlúa and coffees and it is truly magical.

This also makes a great vegetarian main course for dinner with any of these crunchy cabbage sides or either of these Mexican eggplant recipes.

I also often make this as a side dish for dinner and serve alongside everything from chicken chimichangas to pollo empanizado.

Make Ahead and Storage

You can roast, peel, and dice the fresh peppers, shred the cheese, and cook the ground beef filling in advance. Refrigerate them separately, then assemble the casserole when you’re ready to bake.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat an individual portion in the microwave the next day, or warm several pieces in a 350°F oven until heated through.

To freeze: Allow to cool completely, then tightly wrap casserole in plastic wrap and then into a freezer-safe ziplock bag. Press out as much air as possible before sealing as this helps prevent freezer burn. Freeze for up to 2 months. 

To reheat from frozen: Thaw overnight in the fridge. Then, bake at 350F for 15-20 minutes, or until heated through.