Chile Rellenos Casserole
This Chile Rellenos Casserole is a comforting homage to a beloved Mexican classic—capturing all the smoky, cheesy, and savory flavors of traditional chile rellenos, without the fuss of stuffing and frying.
Roasted poblano peppers bring a gentle heat and rich depth, layered between melting Monterey Jack and sharp cheddar cheeses. The custard-like egg batter infuses the dish with a light, soufflé-like texture that bakes to golden perfection.
It’s the perfect balance of hearty and airy, spicy and creamy—ideal for a cozy family dinner, brunch, or potluck gathering. A spoonful of sour cream, a splash of salsa, and a sprinkle of fresh cilantro take it over the top.
Why People Will Love This Chile Rellenos Casserole:
Bold, Roasted Flavor: Roasting the poblano peppers infuses the dish with a deep, smoky essence that’s both earthy and slightly sweet—bringing restaurant-quality flavor to your home kitchen.
Cheesy, Comforting Goodness: With layers of gooey Monterey Jack and sharp cheddar melted between the chiles, this casserole offers the rich, creamy indulgence that cheese lovers crave.
Easier Than Traditional Chile Rellenos: Unlike the classic version that requires stuffing and frying, this casserole simplifies the process while preserving the core flavors—making it perfect for busy weeknights or casual entertaining.
Balanced and Satisfying: The eggs and milk create a soft, savory custard that binds the dish and adds protein, turning it into a well-rounded, filling meal on its own.
Crowd-Pleasing and Customizable: Whether you add spicy salsa, cool sour cream, or fresh cilantro, this dish invites creative toppings and serves beautifully for family dinners, potlucks, or brunch gatherings.
Key Ingredients:
Poblano Peppers: The heart of the dish—these mild, smoky chiles are flame-roasted to intensify their depth and bring out a sweet-earthy complexity, then peeled and layered for a rich, vegetal base.
Monterey Jack & Cheddar Cheese: A dynamic duo of cheeses—Monterey Jack melts into creamy ribbons while cheddar adds sharpness and body, creating a luscious, melty texture in every bite.
Eggs & Whole Milk: Whisked into a smooth custard, these two form a light, airy structure that binds the casserole together, lifting it into a savory, soufflé-like consistency that’s both satisfying and elegant.
Aromatic Seasonings: Garlic powder, onion powder, salt, and black pepper season the custard gently, enhancing the roasted chiles and cheeses without overwhelming their natural flavors.
Flour & Baking Powder: These humble pantry staples ensure the casserole rises evenly and holds together, giving the dish a stable yet tender texture that’s easy to slice and serve.
Expert Tips:
Char the Peppers Properly: For authentic smoky depth, roast the poblano peppers until their skins are deeply blistered and blackened. Letting them steam in a sealed plastic bag or covered bowl afterward loosens the skin for easy peeling and enhances their soft, silky texture.
Drain Moisture from Peppers: After peeling and deseeding, lightly blot the roasted peppers with paper towels to remove excess moisture. This prevents a watery casserole and ensures the custard sets with the right consistency.
Use Freshly Shredded Cheese: Always shred your own cheese instead of using pre-shredded bags. It melts more smoothly, lacks anti-caking agents, and delivers a cleaner, creamier finish that fuses beautifully with the custard.
Whisk the Batter Thoroughly: Take your time whisking the eggs, milk, flour, and seasonings until completely smooth—no lumps. This ensures an even, tender texture and helps the casserole puff gently without cracking or collapsing.
Let It Rest Before Serving: After baking, allow the casserole to rest for 5–10 minutes. This brief pause helps the custard finish setting, makes slicing neater, and allows flavors to meld into a unified, satisfying bite.
Chile Rellenos Casserole
Ingredients
6-8 large poblano peppers (see note)
2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1 & 1/2 cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
sour cream, salsa, and fresh chopped cilantro , for serving (optional, but recommended)
Instructions
Preheat the oven’s broiler and set the rack at about 6 inches from the heat source.
Line a baking sheet with aluminum foil.
Place peppers on the baking sheet and roast for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
Transfer the roasted peppers to a plastic bag for about 10 minutes, allowing them to steam as they cool.
Once they are cool enough to handle, peel off the skin, cut off the stems, open them up and remove the seeds.
Preheat oven to 350 degrees F.
Lightly coat a 3-quart baking dish with nonstick spray.
Lay half of the roasted chiles in the baking dish in a single layer.
Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
Pour mixture evenly over the cheese and chiles.
Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
Let stand and cool for 5-10 minutes before cutting.
Slice into squares and serve with a dollop of sour cream, a little salsa, and freshly chopped cilantro.
Enjoy!
Important Notes When Making Chile Rellenos Casserole:
Poblano Pepper Quality Matters: Choose fresh, firm poblano peppers with shiny skin and no wrinkles or blemishes. The size and condition of the peppers impact the layering structure and roasted flavor depth.
Roasting Technique Impacts Flavor: Properly blistering the skin under a broiler or over an open flame is essential for bringing out the signature smoky taste. Under-roasting will yield bland peppers with tough skins, while over-charring can leave a bitter aftertaste.
Cheese Choice Balances Flavor and Texture: Monterey Jack provides a mild, gooey melt, while cheddar adds sharpness and structure. Balancing both ensures a rich but not overpowering casserole. Avoid low-moisture or pre-packaged shredded cheese which can compromise creaminess.
Custard-to-Pepper Ratio Must Be Even: Too much egg mixture can overwhelm the delicate chile flavor and turn the dish into a dense quiche. Make sure to pour just enough custard to coat and bind the layers—don’t drown them.
Baking Time Varies by Dish Depth: A deeper casserole dish may require longer baking, while shallow dishes bake faster but risk drying out. Keep an eye on the center—it should be puffed and golden, with no visible wet spots.
Let It Rest for Structure and Flavor: After removing from the oven, the resting time allows the proteins to set and moisture to redistribute, making slicing cleaner and the eating experience more cohesive.
How To Enjoy Chile Rellenos Casserole After Cooking
Let It Rest Before Serving
After baking, allow the casserole to rest for 5–10 minutes. This step is essential. The custard finishes setting during this time, giving you cleaner slices and a firmer bite without sacrificing creaminess.
Slice with a Sharp Knife or Spatula
Use a sharp-edged spatula or a long knife to cut neat squares. Lift gently to keep the layers of poblano and cheese intact.
Serve It Warm (Not Piping Hot)
Warm (but not scalding) temperatures bring out the richness of the cheese and the smoky complexity of the roasted poblanos. Too hot, and you’ll miss the subtle flavors. Too cold, and it loses its creamy mouthfeel.
Add the Right Toppings
Finish each serving with a dollop of sour cream, a spoonful of salsa roja or verde, and a sprinkle of fresh cilantro. These toppings enhance the casserole’s depth with brightness, acidity, and creaminess.
Pair With Complementary Sides
- Light & fresh: A side salad with lime vinaigrette or avocado slices
- Hearty: Mexican rice or refried beans
- Crunchy contrast: Tortilla chips or a lightly toasted bolillo roll
For Brunch or Dinner
This dish works beautifully for a cozy brunch or comforting dinner. Pair with a michelada, agua fresca, or a crisp lager for balance.
Reheat Gently for Leftovers
If enjoying the next day, reheat slices in a 300°F oven for 10–15 minutes or microwave in short bursts until warmed through. Avoid overheating, as the custard can become rubbery.
Nutrition Information:
Per serving for the Chile Rellenos Casserole, assuming the recipe makes 8 servings:
Calories: 280 kcal | Total Fat: 20.6 g | Saturated Fat: 9.4 g | Monounsaturated Fat: 6.1 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 130 mg | Sodium: 370–450 mg (depending on salt and cheese used) | Total Carbohydrates: 8.2 g | Dietary Fiber: 1.7 g | Sugars: 3.2 g | Protein: 17.4 g
Frequently Asked Questions:
Can I use canned green chiles instead of fresh roasted poblano peppers?
Yes, you can substitute canned whole green chiles in a pinch. However, freshly roasted poblanos provide a richer, smokier flavor and better texture. If using canned, drain and pat them dry before layering.
Is it possible to make this casserole ahead of time?
Absolutely. You can assemble the casserole a day in advance and refrigerate it. Let it sit at room temperature for about 30 minutes before baking, or add 5–10 minutes to the baking time if going straight from the fridge to the oven.
Can this recipe be made gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend (1:1 ratio) and ensure your baking powder is certified gluten-free. All other ingredients are naturally gluten-free.
What cheeses work best in this recipe besides Monterey Jack and cheddar?
You can use pepper jack for a spicier kick, or Oaxaca or mozzarella for a milder, meltier texture. A bit of cotija cheese on top after baking also adds great flavor and authenticity.
How do I prevent the casserole from becoming watery?
Be sure to drain the roasted chiles well and pat them dry before layering. Avoid overpacking the casserole with too many juicy tomatoes or vegetables. Also, bake uncovered to allow moisture to evaporate.
How do I roast poblano peppers if I don’t have a broiler?
If you don’t have a broiler, you can roast the peppers directly over a gas stove flame using tongs, or bake them at 450°F (232°C) for about 20–25 minutes, flipping occasionally, until the skins are blistered and blackened.
Can I make this casserole less spicy?
Yes. Poblanos are generally mild, but for even less heat, remove all seeds and membranes from the chiles. You can also reduce the amount of black pepper and use a mild cheese blend.
Why is my egg mixture lumpy after adding flour?
This happens if the flour isn’t properly whisked. To avoid lumps, whisk the flour with a small amount of milk first to make a smooth slurry, then mix in the remaining milk and eggs.
How do I know when the casserole is fully cooked?
The casserole should be puffed in the center, golden around the edges, and a knife inserted in the middle should come out clean. This usually takes about 45 minutes at 350°F.
Can I freeze leftovers?
Yes. Let the casserole cool completely, then wrap individual portions tightly in plastic wrap and foil, or store in airtight containers. Freeze for up to 2 months. Reheat in the oven for best texture.