Are you craving the rich, cheesy goodness of chile rellenos but don’t want to deal with the mess of deep frying? Look no further! This Chile Rellenos Casserole delivers all the authentic flavors you love in a convenient, less oily, and family-friendly dish. With layers of roasted peppers, fluffy egg batter, and melted cheese, this casserole transforms a traditional favorite into a practical weeknight meal that will have everyone asking for seconds.
Just like our popular Breakfast Enchilada Casserole, this recipe combines classic Mexican flavors with the convenience of a one-dish meal. The best part? You can enjoy this versatile Chile Rellenos Casserole for breakfast, brunch, lunch, or dinner!
So preheat your oven and get ready to discover your new favorite way to enjoy the irresistible combination of roasted chiles and cheese!
What Is Chile Rellenos Casserole?
Ever wondered what happens when you take all the delicious elements of traditional chile rellenos but skip the tedious stuffing and frying process? That’s exactly what this Chile Rellenos Casserole accomplishes! The name “chile rellenos” literally means “stuffed chiles” in Spanish, but this casserole version layers the ingredients instead of stuffing them individually. As they say, “the way to a man’s heart is through his stomach,” and this dish certainly proves that old adage right! With its layers of roasted poblano and green peppers, melted cheese, and a perfectly fluffy egg batter that puffs up beautifully during baking, this Chile Rellenos Casserole delivers all the flavor with half the effort. Ready to give it a try?
Why You’ll Love This Chile Rellenos Casserole
Simplified Preparation with Maximum Flavor
What makes this Chile Rellenos Casserole truly special is how it captures all the authentic flavors of traditional chile rellenos without the hassle of individual stuffing and frying. The egg batter bakes up amazingly fluffy around the roasted peppers and cheese, creating perfect layers of flavor in every bite. You’ll love how the peppers maintain their distinctive roasted taste while the cheese melts into gooey perfection throughout the dish.
Budget-Friendly Family Meal
Making this Chile Rellenos Casserole at home is incredibly cost-effective compared to ordering chile rellenos at restaurants. By using simple ingredients like eggs, peppers, and cheese, you can consequently create a satisfying meal that feeds the whole family for a fraction of the restaurant price. Additionally, you can adjust the recipe to use whatever peppers are in season or on sale, making it even more economical.
Customizable Comfort Food
The combination of roasted peppers, melty cheese, and fluffy egg batter creates a comforting Chile Rellenos Casserole that’s reminiscent of a soufflé but with bold Mexican flavors. The accompanying homemade salsa furthermore adds the perfect amount of heat and acidity to complement the richness of the casserole. Similar to our popular Mexican Breakfast Casserole, this dish allows you to adjust the heat level by choosing milder or spicier peppers according to your preference.
Ready to discover more delicious Mexican-inspired recipes? Check out our collection of family-favorite casseroles that bring restaurant flavors right to your dinner table!
How to Make Chile Rellenos Casserole
Quick Overview
This Chile Rellenos Casserole takes the intimidation factor out of traditional chile rellenos by transforming it into an easy-to-prepare casserole format. The secret to its deliciousness lies in properly roasting the peppers and creating a perfectly fluffy egg batter that puffs up beautifully during baking. While the total preparation time is about 30 minutes, with 45 minutes of baking time, much of this is hands-off, allowing you to prepare a fresh salsa or side dishes while it bakes.
Key Ingredients for Chile Rellenos Casserole
Peppers and Cheese
- 7 Peppers: A combination of 2 poblano peppers and 5 green peppers, which will be charred, peeled, and seeded
- 20 ounces Queso Oaxaca: Or any good melting cheese like Monterey Jack or mozzarella
- Vegetable Mixture: Chopped onion, tomatoes, and serrano or jalapeño peppers
Egg Batter Components
- 6 Eggs: Separated, at room temperature for maximum fluffiness
- 1/2 teaspoon Black Pepper: For seasoning the egg batter
- 3/4 teaspoon Salt: Adjust according to taste
- 1/2 teaspoon Baking Powder: Helps the egg batter rise and become light
- 1/3 cup All-Purpose Flour: Gives structure to the egg batter
- 1/4 cup Milk: Room temperature; can substitute heavy cream for extra richness
Salsa Ingredients
- 4 Roma Tomatoes: Provides the base for the salsa
- Small Piece of Onion: Adds flavor depth
- 3 Serrano or Jalapeño Peppers: Adjust according to your heat preference
- 5 Chile de Árbol Peppers: For additional heat and flavor
- 2 Small Garlic Cloves: For aromatic flavor
- 1/2 teaspoon Oregano: Traditional Mexican seasoning
- Salt and Black Pepper: To taste
- Cooking Oil: For frying the salsa
Step-by-Step Instructions
Preparing the Peppers
- Roast the Peppers
- Place 7 peppers (2 poblanos and 5 green peppers) directly over an open flame or under a broiler.
- Char the peppers completely on all sides until the skin is blackened.
- Transfer the charred peppers to a plastic bag, seal it, and let them steam for 10 minutes.
- Peel off the charred skin, remove the stems, cut open the peppers, and remove all seeds.
- Set the prepared peppers aside.
Creating the Egg Batter
- Prepare the Egg Batter
- Preheat your oven to 350°F (175°C).
- Separate 6 eggs, placing the whites in a large mixing bowl and setting the yolks aside.
- Add 1/2 teaspoon black pepper and 3/4 teaspoon salt to the egg whites.
- Beat the egg whites until they become fluffy and stiff enough that they don’t fall when the bowl is inverted.
- Add the reserved egg yolks, 1/2 teaspoon baking powder, 1/3 cup all-purpose flour, and 1/4 cup room-temperature milk to the whipped egg whites.
- Mix on low speed until just combined. Be careful not to deflate the egg whites.
Assembling the Chile Rellenos Casserole
- Assemble the Casserole
- Lightly spray a small baking dish with oil.
- Pour a thin layer of the egg batter onto the bottom of the dish.
- Fill each roasted pepper with queso Oaxaca and some of the vegetable mixture.
- Place the filled peppers on top of the batter, arranging them to cover the bottom of the dish.
- Layer the remaining roasted peppers on top.
- Pour the remaining egg batter over everything, ensuring it’s evenly distributed.
- Top with the remaining cheese and vegetable mixture.
Baking and Resting
- Bake the Casserole
- Bake at 350°F for 40-45 minutes until puffed and golden brown.
- Once baked, allow the Chile Rellenos Casserole to rest for 20-25 minutes before serving. This resting time is crucial for the casserole to set properly.
Making the Accompanying Salsa
- Prepare the Salsa While the Casserole Bakes
- In a saucepan, combine 4 Roma tomatoes, a small piece of onion, 3 serrano or jalapeño peppers, and 5 chile de árbol peppers.
- Cover with water and bring to a boil.
- Once boiling, transfer the vegetables to a blender.
- Add 2 small garlic cloves, salt, black pepper, and 1/2 teaspoon oregano.
- Blend with 1/4 cup of water until smooth.
- In the same saucepan (dried), heat a small amount of oil over medium heat.
- Add the blended salsa and bring to a simmer.
- Cook for 5 minutes, adjusting salt if needed.
What to Serve Chile Rellenos Casserole With
This versatile Chile Rellenos Casserole pairs beautifully with a variety of sides and accompaniments:
- Serve with the homemade salsa and a dollop of crema Mexicana or sour cream
- Add a side of Mexican rice or cilantro-lime rice for a complete meal
- Pair with refried or black beans for added protein and fiber
- For breakfast or brunch, serve with fresh fruit or avocado slices
- Complete the meal with warm corn or flour tortillas to scoop up every delicious bite
Top Tips for Perfecting Chile Rellenos Casserole
Ingredient Selection Tips
- Pepper Selection: While the recipe calls for poblano and green peppers, you can alternatively use any combination of mild to medium peppers like Anaheim, Hatch, or even bell peppers for a milder version of Chile Rellenos Casserole.
- Cheese Options: Queso Oaxaca is traditional, but you can substitute with other good melting cheeses like Monterey Jack, mozzarella, or a Mexican cheese blend.
Technique Recommendations
- Egg Batter Success: Ensure your eggs are at room temperature before separating to achieve maximum volume when beating. The egg whites should form stiff peaks for the fluffiest Chile Rellenos Casserole.
- Make it Creamier: As suggested in the video, using heavy cream instead of milk in the egg batter will create an even richer, fluffier texture in your Chile Rellenos Casserole.
- Heat Level Control: Adjust the number and types of peppers in both the casserole and salsa to control the spice level according to your preference.
Storing and Reheating Tips
Refrigeration Options
- Store leftover Chile Rellenos Casserole in an airtight container in the refrigerator for up to 3 days.
- The salsa can be stored separately in the refrigerator for up to 5 days.
Freezing Methods
- This Chile Rellenos Casserole freezes well! Cut it into individual portions and wrap each piece tightly in plastic wrap, then aluminum foil.
- Freeze for up to 2 months for best quality.
- The salsa can also be frozen in small containers for up to 3 months.
Reheating Instructions
- For the best texture, reheat refrigerated Chile Rellenos Casserole in a 325°F oven for 15-20 minutes until heated through.
- Microwave individual portions for 1-2 minutes, but be aware that the texture won’t be as fluffy as when freshly baked.
- Always reheat the salsa in a small saucepan over low heat, stirring occasionally to maintain its consistency.
Frequently Asked Questions About Chile Rellenos Casserole
What is the original Chiles Rellenos?
Traditional Chiles Rellenos are Mexican poblano peppers that are roasted, peeled, stuffed with cheese (typically queso fresco or Oaxaca), dipped in egg batter, and then fried until golden brown. They’re usually served with a tomato-based sauce or salsa. This classic dish requires individual preparation of each pepper, including careful stuffing and frying, which can be time-consuming and messy. Our casserole version simplifies the process while maintaining the authentic flavors.
Can you add meat to this breakfast Chile Relleno Casserole?
Absolutely! This Chile Relleno Casserole is very versatile and can be customized with protein additions. Ground beef, chorizo, or shredded chicken work particularly well. For best results, cook and drain the meat before adding it to the casserole, layering it between the peppers and cheese. For breakfast versions, cooked and crumbled bacon or breakfast sausage make delicious additions that complement the eggs and peppers perfectly.
What is the best pepper for Chile Relleno?
Poblano peppers are traditionally used for authentic Chile Rellenos due to their mild to medium heat level and large size that makes them ideal for stuffing. However, this casserole recipe works well with several pepper varieties. Anaheim peppers provide a milder flavor, while Hatch chiles (when in season) offer a distinctive southwestern taste. For a less spicy version, bell peppers work well, especially green bell peppers which have a slightly bitter note that balances the rich cheese and egg mixture.
Can I make Chile Relleno Casserole into egg muffins?
Yes! Chile Relleno egg muffins make perfect grab-and-go breakfast portions. To adapt this recipe for muffin tins:
- Chop the roasted peppers into smaller pieces instead of keeping them whole
- Mix the chopped peppers with cheese and the vegetable mixture
- Pour a small amount of egg batter into greased muffin tins (about 1/3 full)
- Add a spoonful of the pepper-cheese mixture
- Top with remaining egg batter
- Bake at 375°F for 18-20 minutes until set and golden This creates individual Chile Relleno “muffins” that are perfect for meal prep and easy reheating.
What type of cheese is better for Chile Relleno Casserole?
The best cheese for Chile Relleno Casserole should melt well while providing authentic flavor. Queso Oaxaca is traditional and ideal because it melts beautifully with a mild, slightly salty flavor. Excellent alternatives include:
- Monterey Jack: Melts well with a mild flavor that won’t overpower the peppers
- Mozzarella: Creates that desirable cheese-pull effect and has a neutral flavor
- Mexican cheese blend: Convenient pre-shredded option with complementary flavors
- Queso fresco (crumbled on top after baking): Adds authentic texture and flavor contrast
For extra richness, you can mix in a small amount of cream cheese with any of these options.
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Chile Relleno Casserole
- Total Time: 40 minutes
- Yield: 8
Description
A delicious, cheesy Chile Rellenos Casserole that delivers all the flavors of traditional chile rellenos without the fuss of frying. Featuring layers of roasted peppers, fluffy egg batter, and melted cheese topped with a spicy homemade salsa.
Ingredients
- 7 peppers (2 poblanos and 5 green peppers)
- 6 eggs at room temperature, separated
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup all-purpose flour
- 1/4 cup milk or heavy cream (room temperature)
- 20 ounces queso Oaxaca or your favorite melting cheese, shredded
- 1/4 onion, chopped
- 2 roma tomatoes, chopped
- 1 jalapeño or serrano pepper, chopped
For the salsa:
- 4 roma tomatoes
- 3 serrano or jalapeño peppers
- 5 chile de árbol peppers
- 1/8 onion
- 2 garlic cloves
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 2 teaspoons salt (or to taste)
- 1/4 cup water
- Cooking oil for frying
Instructions
- Char peppers completely over an open flame or under a broiler. Transfer to a plastic bag, seal, and let steam for 10 minutes.
- Peel the charred skin, remove stems and seeds from peppers. Set aside.
- Preheat oven to 350°F (175°C).
- Beat egg whites with salt and pepper until stiff peaks form.
- Add egg yolks, baking powder, flour, and milk. Mix on low until just combined.
- Spray a baking dish with oil. Pour a thin layer of batter on the bottom.
- Fill peppers with cheese and vegetable mixture. Arrange in the baking dish.
- Layer remaining peppers on top, pour remaining batter over everything.
- Top with remaining cheese and vegetable mixture.
- Bake for 40-45 minutes until golden and puffed.
- Meanwhile, prepare salsa by boiling tomatoes, onion, and peppers in water.
- Transfer boiled vegetables to a blender with garlic, oregano, salt, and pepper. Blend until smooth.
- Heat oil in a saucepan, add blended salsa and simmer for 5 minutes.
- Let casserole rest for 20-25 minutes before serving.
- Serve with salsa and optional toppings.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 170mg
Yum! Can’t wait to try this.
Pinned 🙂