Easy Chile Relleno Casserole

This Easy Chile Relleno Casserole captures all the bold, smoky essence of classic chiles rellenos without the fuss of stuffing and frying.

Roasted poblanos bring a gentle heat and irresistible char, wrapped in a blanket of melted cheese, fragrant spices, and softly set eggs. Every layer builds warmth and comfort, turning simple ingredients into a rustic, oven-baked dish that feels both comforting and vibrant.

It’s a celebration of roasted peppers, rich flavors, and effortless preparation—perfect for weeknight dinners or cozy weekend meals.

Why People Will Love This Easy Chile Relleno Casserole:

It captures the soul of traditional chiles rellenos without the labor, transforming a beloved classic into a simple, comforting, oven-baked dish anyone can make.

Roasted poblanos bring a smoky, charred depth that feels both rustic and vibrant, giving every bite warmth, complexity, and authentic Southwestern character.

The layers of melted cheese, tender peppers, and savory tomato sauce create a rich, satisfying harmony that feels indulgent yet grounded in fresh, wholesome ingredients.

The baked egg mixture ties everything together, giving the casserole a soft, custard-like texture that carries the flavors beautifully through each slice.

It’s deeply flavorful yet incredibly approachable, making it perfect for busy cooks who want big flavor without the fuss of frying or stuffing peppers.

The recipe invites customization, allowing you to adjust heat, cheese blends, and garnishes to create a dish that feels uniquely yours.

It’s a crowd-pleasing comfort food, ideal for family dinners, potlucks, brunches, or any gathering where warm, bold, cheesy flavors shine.

Key Ingredients

Poblano Peppers – The heart of the dish, offering a gentle heat and smoky depth that intensifies as they roast. Their charred skins and soft, tender flesh bring authentic chile relleno character without the traditional frying.

Fresh Tomatoes – Juicy, bright, and naturally sweet, they cook down into a rustic sauce that balances the richness of the casserole with acidity and warmth.

Onion, Jalapeño & Garlic – The aromatic trio that builds the foundation of flavor, adding sweetness, heat, and complexity as they soften and blend into the tomato sauce.

Mexican Oregano, Paprika, Ancho Powder & Cumin – Earthy, fragrant spices that infuse the casserole with depth, smokiness, and a subtle heat, creating the unmistakable essence of classic Mexican-inspired comfort food.

Cheese (Cheddar, Monterey Jack, or Pepper Jack) – Melted throughout the layers and folded into the egg mixture, the cheese adds richness, creaminess, and that irresistible pull that makes each bite satisfying.

Eggs – Whisked and poured over the layers, the eggs bake into a soft, custard-like foundation that binds the casserole together while letting the peppers and cheese shine.

Fresh Herbs & Chili Flakes – A bright, spicy finishing touch that lifts the entire dish, adding freshness and a final pop of color and heat.

Expert Tips

Char the poblanos deeply for maximum flavor.

The darker the blistering on the skins, the more smoky depth they bring to the casserole. Don’t be afraid of a bold char—this is where authentic chile relleno flavor begins.

Peel the peppers while they’re still warm.

Warm peppers release their skins more easily. If they cool too much, the skins cling tightly. Covering them with a towel or placing them in a bowl to steam helps loosen the skins effortlessly.

Simmer the tomato sauce long enough to concentrate the flavors.

Allowing the tomatoes, aromatics, and spices to reduce slowly deepens the sauce and prevents the casserole from becoming watery.

Layer evenly to ensure balanced bites.

Distribute the poblanos, sauce, and cheese with intention. This creates a harmonious casserole where every forkful delivers peppers, richness, and spice.

Whisk the eggs thoroughly and pour gently.

Well-beaten eggs bake into a delicate custard that binds the layers without overwhelming them. Pouring slowly helps the mixture settle between the peppers and sauce for an even, cohesive texture.

Bake only until set.

Overbaking can make the eggs rubbery. Remove the dish when the center is just set and the cheese has melted into a golden, bubbling top.

Rest before serving.

Giving the casserole a few minutes to settle allows the layers to firm up slightly, making it easier to slice cleanly and helping the flavors fully develop.

Easy Chile Relleno Casserole

Ingredients

10 poblano peppers

1 tablespoon olive oil

1 jalapeño pepper, chopped

1 medium onion, chopped

4 cloves garlic, chopped

1 pound fresh tomatoes, chopped (or canned tomatoes)

1 teaspoon Mexican oregano

1 teaspoon paprika

1 teaspoon ancho chili powder (or regular chili powder)

½ teaspoon ground cumin

Salt and black pepper, to taste

4 large eggs

2 cups shredded cheddar cheese
(or use Monterey Jack, pepper jack, or a blend)

For garnish: spicy chili flakes and fresh herbs

Instructions

1. Roast the Poblano Peppers:

Preheat your oven to broil.

Slice the poblanos in half lengthwise and place them skin-side up on a lightly oiled baking sheet.

Broil for about 10 minutes, or until the skins are charred, blackened, and puffed.

Remove from the oven, let them cool slightly, then peel off the skins and discard the stems and seeds.

Slice the roasted peppers into strips (or roughly chop them) and set aside.

2. Prepare the Sauce:

While the poblanos are roasting, heat a 10-inch oven-safe skillet over medium heat and add the olive oil.

Add the chopped onion and jalapeño; cook for about 5 minutes, or until softened.

Stir in the garlic and cook for 1 minute, just until fragrant.

Add the tomatoes, oregano, paprika, ancho powder (or chili powder), cumin, salt, and pepper.

Break up the tomatoes with a spoon and simmer over medium-low heat for about 10 minutes, or until the mixture thickens into a saucy consistency.

Transfer the sauce to a bowl and set aside.

3. Assemble the Casserole:

Preheat the oven to 350°F (175°C).

Using the same skillet (or a casserole dish), spread half of the sauce across the bottom.

Layer half of the roasted poblanos over the sauce, followed by half of the shredded cheese.

Top with the remaining sauce, the rest of the poblanos, and most of the remaining cheese.

4. Add the Egg Mixture:

In a separate bowl, whisk the eggs together with the remaining cheese.

Pour the egg mixture evenly over the top of the assembled casserole.

5. Bake the Casserole:

Bake for 25 minutes, or until the eggs are set and the cheese is fully melted and bubbling.

6. Finish and Serve:

Remove from the oven and garnish with spicy chili flakes and fresh herbs.

Serve warm and enjoy!

Important Notes When Making Easy Chile Relleno Casserole

Roasting the poblanos is the heart of the recipe.

Their charred skins and softened flesh provide the signature flavor of chile rellenos. Take the extra moment to broil them until deeply blistered—the richer the char, the deeper the final flavor.

Peeling thoroughly ensures a smooth texture.

Any skins left behind can become tough or papery in the casserole. Removing them fully allows the peppers to melt seamlessly into the layers.

Use fresh tomatoes when possible for a brighter sauce.

Fresh tomatoes cook down into a naturally sweet, vibrant base. Canned tomatoes work well too, but choose high-quality ones to maintain depth and freshness.

Spice levels can be personalized easily.

Ancho powder gives gentle warmth and smokiness, while chili powder brings a more familiar heat. Adjust quantities to match your desired level of spice without losing the dish’s balance.

Cheese choice defines the richness.

Cheddar adds sharpness, Monterey Jack brings creaminess, and pepper jack offers a spicy lift. Blending cheeses often creates the best flavor and melt.

Do not overbake the eggs.

The casserole is meant to be soft and custard-like. Baking until just set ensures the eggs stay tender and the layers remain moist.

Let the casserole rest before slicing.

Resting allows the structure to settle, making each slice clean and cohesive, while also allowing the spices and aromatics to fully bloom.

How to Enjoy Easy Chile Relleno Casserole After Cooking

Let the casserole rest before cutting.

Give it a few minutes to settle once it comes out of the oven. This short pause allows the eggs to firm gently and the layers to bind, ensuring each slice holds its shape beautifully.

Slice with intention and serve warm.

Use a sharp knife to cut clean, even portions. Serving it warm highlights the melty cheese, tender peppers, and fragrant spices, allowing every flavor to bloom on the plate.

Add fresh garnishes to brighten the richness.

A sprinkle of chili flakes adds heat, while fresh herbs—like cilantro or green onions—bring a burst of color and freshness that balances the smoky, savory layers.

Pair it with simple sides that complement its boldness.

Warm tortillas, a crisp green salad, Spanish rice, or refried beans create a complete meal that harmonizes with the dish’s Mexican-inspired flavors.

Savor the layers slowly.

Notice the smoky poblano ribbons, the soft custard-like eggs, the warmth of the spices, and the richness of melted cheese. Each bite offers a layered story of roasted heat, comfort, and depth.

Enjoy it as breakfast, brunch, or dinner.

Its versatility makes it suitable for any meal—serve it with eggs in the morning, a light salad for lunch, or warm tortillas for a hearty evening plate.

Reheat gently for leftovers.

This casserole keeps its flavor beautifully. Warm leftovers in the oven or on low heat to preserve the tender texture and allow the cheese to melt evenly once again.

Nutrition Information

For Easy Chile Relleno Casserole (per serving, based on 6 servings).

Calories: 260 kcal | Total Fat: 17 g | Saturated Fat: 8 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1 g | Cholesterol: 145 mg | Sodium: 500–650 mg (depending on added salt & cheese) | Total Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 15 g

Frequently Asked Questions:

How do I know when the poblanos are roasted enough to peel easily?

The poblanos are ready when the skins are deeply blistered, blackened, and puffed.
If the skins don’t peel easily, cover the peppers with a towel or place them in a sealed bowl for 5 minutes—the steam loosens the skins for effortless removal.

Can I assemble the layers differently without affecting the texture?

Yes, but for the best result, keep the structure: sauce → poblanos → cheese → repeat.
This layering ensures even moisture distribution and prevents the eggs from sinking to the bottom or the peppers from drying out.

Why is it important to simmer the tomato mixture long enough?

Simmering evaporates excess liquid and concentrates flavor.
If the sauce is too thin, the casserole can become watery. Cook until the tomatoes soften and the mixture turns gently thick and saucy.

How can I prevent the eggs from overcooking or becoming rubbery?

Bake only until the center just sets and the cheese melts.
Overbaking causes eggs to firm too much. For perfect texture, remove the casserole when the center still jiggles slightly—it will finish setting as it rests.

Can I make this casserole without using an oven-safe skillet?

Yes. After cooking the sauce, simply transfer everything into a regular baking dish.
Make sure to grease the dish lightly to prevent sticking, then continue layering and baking as directed.

Can I use canned green chiles instead of fresh poblanos?

Yes, canned green chiles can be used for convenience, but fresh roasted poblanos give a deeper, smokier flavor. If substituting, use about 2–3 cans depending on desired quantity.

Why do I need to roast and peel the poblanos?

Roasting brings out their natural sweetness and smoky depth, while peeling removes the tough outer skin. This step ensures the peppers become tender and blend seamlessly into the casserole.

Can I prepare the casserole ahead of time?

Absolutely. Assemble the casserole fully, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if the dish is still cold.

How spicy is this recipe, and how can I adjust the heat?

Poblanos are mild, but jalapeños and ancho chili powder add warmth. For more heat, keep the jalapeño seeds, use pepper jack cheese, or add cayenne. For less heat, omit the jalapeño entirely.

Can I freeze this casserole?

Yes. Bake it first, let it cool completely, then freeze tightly wrapped for up to 3 months. Reheat in the oven at 350°F until warmed through. Eggs freeze well when baked into a casserole like this.