If you’re craving all the cheesy, peppery goodness of a classic Mexican comfort food without the fuss of stuffing and frying, let me introduce you to my all-time favorite weeknight hero: Chili Relleno Casserole. This crowd-pleasing bake layers roasted green chiles and gooey cheese under a fluffy, savory egg custard, capturing all the flavor of traditional chile rellenos in a fraction of the time. Whether you’re hosting brunch, looking for a vegetarian main, or just want to spice up your dinner routine, this casserole will quickly become a staple at your table.
Ingredients You’ll Need
The beauty of Chili Relleno Casserole is that you only need a handful of ingredients, but each one brings something special—flavor, texture, or that irresistible golden color. Here’s what you’ll need and why it matters:
- Roasted green chiles: These provide the signature smoky, mildly spicy flavor; Anaheim or poblano work best for their size and taste.
- Shredded Monterey Jack or cheddar cheese: Melts beautifully, adding creamy richness and a golden top.
- Large eggs: The backbone of the custard, creating a light, fluffy texture that holds everything together.
- All-purpose flour: Helps set the casserole and gives the custard structure without making it dense.
- Milk: Adds moisture and creaminess, keeping the bake tender and light.
- Baking powder: A little lift goes a long way in making the egg mixture deliciously airy.
- Garlic powder: Brings a subtle hint of warmth and depth without overpowering the other flavors.
- Salt: Essential for enhancing all the savory notes in the dish.
- Black pepper: Adds a gentle kick and rounds out the spice profile.
- Cumin (optional): For a touch of earthy, smoky complexity—totally up to your taste!
- Salsa or enchilada sauce (optional): The perfect finishing touch for a burst of flavor and color on top.
How to Make Chili Relleno Casserole
Step 1: Prep the Baking Dish and Oven
Start by preheating your oven to 375°F (190°C) so it’s hot and ready when you finish assembling. Lightly grease a 9×9-inch baking dish (or something similar in size) to make sure your casserole slices come out clean and easy.
Step 2: Layer the Chiles and Cheese
Lay half of your roasted, peeled, and seeded green chiles flat in the bottom of the dish. Try to cover as much of the surface as you can. Sprinkle with half of the shredded cheese, then repeat with the remaining chiles and cheese. This double layer guarantees you get a melty, cheesy bite with every forkful.
Step 3: Whisk the Custard
In a mixing bowl, whisk together the eggs, flour, milk, baking powder, garlic powder, salt, black pepper, and cumin if you like. The result should be a smooth, pourable batter that’s ready to soak into every nook of your casserole.
Step 4: Assemble and Bake
Pour the egg mixture evenly over the layered chiles and cheese. Gently shake the dish or use a spatula to make sure everything is covered. Pop it in the oven and bake for 35 to 40 minutes, until the casserole is puffed, golden, and a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely amazing!
Step 5: Rest and Finish
Let the casserole cool for 5 to 10 minutes after baking—this makes it easier to slice and helps all those flavors settle. Top with salsa or enchilada sauce if you want an extra pop of color and flavor, then serve warm and enjoy every cheesy, peppery bite.
How to Serve Chili Relleno Casserole
Garnishes
Top your Chili Relleno Casserole with generous spoonfuls of salsa or enchilada sauce for a zesty finish. Add a sprinkle of chopped cilantro, a few slices of fresh jalapeño, or a dollop of sour cream for a bright, fresh contrast to the cheesy richness.
Side Dishes
This casserole shines alongside classic sides like refried beans, Spanish rice, or a crisp green salad. For brunch, try pairing it with roasted potatoes or a simple fruit salad to balance the hearty flavors.
Creative Ways to Present
Cut the Chili Relleno Casserole into neat squares and serve as an appetizer with toothpicks, or layer slices inside warm tortillas for a fun breakfast taco twist. For a festive touch, bake in individual ramekins so everyone gets their own perfect portion.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making the next-day slices even more irresistible.
Freezing
Chili Relleno Casserole freezes beautifully! Let it cool completely, then wrap tightly with plastic wrap and foil, or use a freezer-safe container. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover with foil and warm in a 350°F oven until hot throughout, about 15–20 minutes. For a quick fix, microwave individual portions for 1–2 minutes until heated through. The top may not be as crisp, but the flavors stay fantastic.
FAQs
Can I use canned green chiles instead of fresh?
Absolutely! Canned whole green chiles are a great shortcut if you’re short on time, just be sure to drain them well before layering to avoid excess moisture in the casserole.
Is Chili Relleno Casserole spicy?
It’s usually mild, especially with Anaheim or poblano chiles, but you can turn up the heat with pepper jack cheese or a few chopped jalapeños if you like things spicy!
Can I make it dairy-free?
Yes, you can swap in your favorite dairy-free cheese and use a plant-based milk. The texture may be slightly different, but it will still be delicious and satisfying.
What’s the best way to roast fresh chiles?
Place whole chiles under a broiler, turning until charred on all sides. Let them steam in a covered bowl, then peel and seed. This brings out their smoky, sweet flavor—totally worth the extra step!
Can I double the recipe for a crowd?
Yes! Just use a 9×13-inch baking dish and plan to add 5 to 10 minutes to the baking time. It’s a fantastic option for potlucks, brunches, or family gatherings.
Final Thoughts
If you’re searching for a comforting, flavor-packed dish that comes together with ease, you have to give Chili Relleno Casserole a try. It’s destined to become a favorite in your home, just as it has in mine—happy cooking and enjoy every cheesy bite!
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Chili Relleno Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Chili Relleno Casserole is a delicious and hearty Mexican-inspired baked dish featuring roasted green chiles layered with shredded Monterey Jack or cheddar cheese and a fluffy egg-based batter. Perfect for breakfast, brunch, or dinner, it combines smoky, cheesy, and savory flavors in an easy-to-make casserole that can be topped with salsa or enchilada sauce for extra zest.
Ingredients
Chiles and Cheese
- 6 roasted green chiles (such as Anaheim or poblano, peeled and seeded)
- 2 cups shredded Monterey Jack or cheddar cheese
Egg Mixture
- 4 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin (optional)
Topping (Optional)
- 1/2 cup salsa or enchilada sauce
Instructions
- Prepare the Baking Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch or a similar-sized baking dish to prevent sticking.
- Layer Chiles and Cheese: Lay half of the roasted green chiles evenly across the bottom of the baking dish, flattening them out. Sprinkle half of the shredded cheese over the chiles. Repeat this layering with the remaining chiles and shredded cheese.
- Mix Egg Batter: In a mixing bowl, whisk together the eggs, all-purpose flour, milk, baking powder, garlic powder, salt, black pepper, and cumin (if using) until you achieve a smooth, well-blended mixture with no lumps.
- Pour Over Layers: Evenly pour the prepared egg mixture over the layered chiles and cheese in the baking dish, making sure it covers everything evenly.
- Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the casserole puffs up, turns golden on top, and a toothpick inserted in the center comes out clean.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set before slicing. Serve warm, topped with salsa or enchilada sauce if desired.
Notes
- For a spicier twist, substitute Monterey Jack or cheddar with pepper jack cheese or add chopped jalapeños to the egg mixture.
- This casserole is versatile and works great for breakfast, brunch, or dinner.
- Pair with refried beans or a fresh side salad to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 square (approximately 1/6 of casserole)
- Calories: 280
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 145 mg
