BEST CHILE RELLENO CASSEROLE

Imagine layers of roasted poblano peppers, smothered in a rich, cheesy egg custard, and baked to golden-brown perfection. This Chile Relleno Casserole captures all the classic flavors you love, without the fussy frying. I promise, this is the easiest and most delicious way to enjoy this iconic dish!

What You’ll Need: The Ingredients

For the Poblano Peppers:

• 6 large poblano peppers
• 1 tablespoon olive oil

For the Cheese Filling:

• 8 ounces Monterey Jack cheese, shredded
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces queso quesadilla, shredded (optional, but adds great flavor!)

For the Egg Custard:

• 6 large eggs
• 1 cup milk
• 1/2 cup heavy cream (or half-and-half)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Optional Toppings:

• Salsa, sour cream, chopped cilantro, avocado slices

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Roast the Poblano Peppers

1. Preheat your broiler to high. Place the poblano peppers on a baking sheet lined with foil.
2. Broil the peppers, turning occasionally, until the skins are blackened and blistered on all sides. This usually takes about 5-7 minutes per side. Keep a close eye on them – they can burn quickly!
3. Remove the peppers from the oven and immediately place them in a large bowl. Cover the bowl with plastic wrap and let the peppers steam for 15-20 minutes. This will loosen the skins.
4. Once the peppers are cool enough to handle, peel off the blackened skins. Don’t worry if you don’t get every last bit off.
5. Slice each pepper lengthwise and remove the seeds and membranes. You can rinse them gently under cool water if needed. Pat them dry with paper towels.

Step 2: Prepare the Cheese Mixture

1. In a large bowl, combine the Monterey Jack cheese, cheddar cheese, and queso quesadilla (if using). Mix well.

Step 3: Make the Egg Custard

1. In a separate bowl, whisk together the eggs, milk, heavy cream (or half-and-half), flour, salt, pepper, garlic powder, and onion powder until smooth. Make sure there are no lumps of flour!

Step 4: Assemble the Casserole

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Arrange half of the roasted poblano peppers in a single layer on the bottom of the baking dish.
3. Sprinkle half of the cheese mixture evenly over the peppers.
4. Top with the remaining poblano peppers in a single layer.
5. Sprinkle the remaining cheese mixture over the peppers.
6. Pour the egg custard evenly over the entire casserole. Gently press down on the peppers to ensure they are submerged in the custard.

Step 5: Bake!

1. Bake the casserole for 35-45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
2. Let the casserole cool for at least 10-15 minutes before cutting and serving. This will help it hold its shape.

Step 6: Serve and Enjoy!

1. Serve the Chile Relleno Casserole warm, topped with your favorite toppings like salsa, sour cream, chopped cilantro, and avocado slices.

Troubleshooting Tips & Tricks

Okay, let’s be real – sometimes things don’t go exactly as planned in the kitchen. Here are a few things I’ve learned along the way making this Chile Relleno Casserole:

• Peeling the peppers is a pain! Yep, I know. If you’re struggling to peel the peppers, try steaming them for a little longer. Also, a slightly damp paper towel can help grip the skin as you peel.
• My custard is watery! Make sure you’re measuring the flour accurately. Too little flour will result in a watery custard. Also, be sure to bake the casserole until the custard is fully set.
• My peppers are too spicy! Poblano peppers are generally mild, but sometimes you get a spicy one. If you’re concerned about the heat, you can soak the peeled peppers in cold milk for about 30 minutes before assembling the casserole.
• Can I use other cheeses? Absolutely! Feel free to experiment with different cheeses like pepper jack for a little kick, or Oaxaca cheese for a meltier texture.
• Can I make this ahead of time? Yes! You can assemble the casserole up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate it. Add about 10-15 minutes to the baking time if baking from cold.

Variations to Make it Your Own

This recipe is a great starting point, but feel free to get creative and add your own personal touch! Here are a few ideas to get you started:

• Add some meat: Ground beef, shredded chicken, or chorizo would all be delicious additions to this casserole. Brown the meat before adding it to the casserole during assembly.
• Spice it up: Add a pinch of cayenne pepper or a chopped jalapeño to the egg custard for a little extra heat.
• Vegetarian Delight: Add other veggies such as corn, zucchini or mushrooms for a heartier, vegetable-packed casserole.
• Make it Gluten-Free: Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.

Why This Chile Relleno Casserole is a Winner

Honestly, I adore this recipe because it gives me all the comforting flavors of classic chile rellenos without all the fuss. Frying individual peppers can be messy and time-consuming, but this casserole is a breeze to throw together. It’s perfect for a weeknight dinner, potluck, or any occasion where you need a crowd-pleasing dish. Plus, it’s easily customizable to suit your tastes and dietary needs.

If you’re looking for another comforting dish, you may like my recipe for Cheesy Hamburger Potato Casserole. For a lighter option, try my Chicken Enchilada Bowls. And if you’re craving more Mexican flavors, definitely check out my Creamy Chicken Enchiladas or even Cheesy Dorito Casserole for a fun twist. You can never go wrong with a classic Chicken Casserole either!

Give it a Try!

I truly believe you’re going to love this Chile Relleno Casserole. It’s easy, delicious, and sure to be a hit with your family and friends. So, gather your ingredients, put on some music, and let’s get cooking! You’ve got this!

Best Chile Relleno Casserole

Alice Yowell

This Chile Relleno Casserole offers the classic flavors of chile rellenos without the fuss of frying. Layers of roasted poblano peppers are smothered in a rich, cheesy egg custard and baked to golden perfection, making it an easy and delicious dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

• Baking Sheet
• Foil
• Large bowl
• Plastic Wrap
• Knife
• Cutting board
• Paper towels
• Whisk
• 9×13 inch baking dish
• Oven

Ingredients

  

• 6 large poblano peppers
• 1 tablespoon olive oil
• 8 ounces Monterey Jack cheese, shredded
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces queso quesadilla, shredded optional
• 6 large eggs
• 1 cup milk
• ½ cup heavy cream or half-and-half
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salsa, for topping optional
• Sour cream, for topping optional
• Chopped cilantro, for topping optional
• Avocado slices, for topping optional

Instructions

 

• Preheat your broiler to high. Place the poblano peppers on a baking sheet lined with foil.
• Broil the peppers, turning occasionally, until the skins are blackened and blistered on all sides (about 5-7 minutes per side).
• Remove the peppers from the oven and immediately place them in a large bowl. Cover the bowl with plastic wrap and let the peppers steam for 15-20 minutes.
• Once the peppers are cool enough to handle, peel off the blackened skins. Slice each pepper lengthwise and remove the seeds and membranes. Rinse and pat dry with paper towels.
• In a large bowl, combine the Monterey Jack cheese, cheddar cheese, and queso quesadilla (if using). Mix well.
• In a separate bowl, whisk together the eggs, milk, heavy cream (or half-and-half), flour, salt, pepper, garlic powder, and onion powder until smooth.
• Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
• Arrange half of the roasted poblano peppers in a single layer on the bottom of the baking dish.
• Sprinkle half of the cheese mixture evenly over the peppers.
• Top with the remaining poblano peppers in a single layer.
• Sprinkle the remaining cheese mixture over the peppers.
• Pour the egg custard evenly over the entire casserole. Gently press down on the peppers to ensure they are submerged in the custard.
• Bake the casserole for 35-45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
• Let the casserole cool for at least 10-15 minutes before cutting and serving.
• Serve the Chile Relleno Casserole warm, topped with your favorite toppings like salsa, sour cream, chopped cilantro, and avocado slices.

Notes

If you’re struggling to peel the peppers, try steaming them for a little longer. Also, a slightly damp paper towel can help grip the skin as you peel. Make sure you’re measuring the flour accurately to avoid watery custard. You can use other cheeses like pepper jack or Oaxaca. The casserole can be assembled up to 24 hours in advance. Add about 10-15 minutes to the baking time if baking from cold. Add ground beef, shredded chicken, or chorizo for a meaty version. Add a pinch of cayenne pepper or a chopped jalapeño for extra heat. Substitute all-purpose flour with a gluten-free all-purpose flour blend to make it gluten-free.