I’m sharing my Chile Relleno Casserole Recipe that layers smoky roasted peppers and gooey cheese under puffy clouds of baked eggs to reveal a surprising twist on a classic.

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I never planned on making a Chile Relleno Casserole this simple, but here we are. Layers of roasted poblano peppers and melting Monterey Jack cheese hide little surprises beneath a puffy cloud of baked topping, so each forkful is smoky, creamy and kinda thrilling.

I call it my Chile Relleno Casserole Recipe when people beg for the link, and honestly it fits right into those Mexican Breakfast Recipes you’d save for weekends. It looks fancy but it’s forgiving, imperfect and loud with flavor.

Try it once and you’ll wanna mess with it, trust me.

Ingredients

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Poblano peppers: Smoky, mild heat, low calories, vitamin C and fiber, gives earthy kick
Eggs: Rich in protein and vitamin D, help bind casserole, makes it fluffy and filling
Monterey Jack cheese: Melty and creamy, adds calcium and fat, makes it cheesy comfort
Yellow onion: Slightly sweet when cooked, adds carbs and flavor base, balances pepper
Garlic: Strong aroma, tiny calories, antibacterial perks, lifts savory profile, use sparingly
Whole milk: Adds richness, contributes fat and some protein, helps eggs set and stay moist
Flour and baking powder: Flour gives structure and carbs, baking powder adds lightness so not dense
Cilantro and salsa: Cilantro adds fresh brightness, salsa brings tang or heat and extra veggies

Ingredient Quantities

4 to 6 poblano peppers (about 1 1/2 lb), roasted and peeled

2 tablespoons vegetable oil or olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

2 cups (about 8 oz) shredded Monterey Jack or Oaxaca cheese

8 large eggs

1 cup whole milk

1/3 cup all purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro, optional

1/2 to 1 cup salsa verde or red enchilada sauce, optional

butter or cooking spray for the baking dish, about 1 tablespoon

How to Make this

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1. Preheat oven to 375°F (190°C). Roast 4 to 6 poblanos (about 1 1/2 lb) over a gas flame, under the broiler, or on a hot sheet pan until blistered and charred all over, about 8–12 minutes; put them in a bowl and cover with plastic wrap or into a sealed bag to steam for 10 minutes, then peel, remove stems and seeds, slice into strips and pat dry so the casserole won’t get soggy.

2. Heat 2 tablespoons vegetable or olive oil in a skillet over medium heat; add 1 small finely chopped yellow onion and cook until soft, 5–7 minutes, then add 2 minced garlic cloves for the last 30–45 seconds; remove from heat.

3. Grease a 9×13 (or similar) baking dish with about 1 tablespoon butter or cooking spray.

4. Spread a thin layer of salsa verde or red enchilada sauce (if using 1/2 to 1 cup) on the bottom of the dish, then arrange half the roasted poblano strips in an even layer, sprinkle with half of the 2 cups shredded Monterey Jack or Oaxaca cheese, then scatter the cooked onion and garlic, and top with the remaining peppers and remaining cheese. You can add a little more sauce between layers if you like it saucy.

5. In a large bowl whisk together 8 large eggs, 1 cup whole milk, 1/3 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until mostly smooth; don’t hyper-whip it, but get out the lumps — let it sit a minute so the flour hydrates.

6. Pour the egg mixture evenly over the layered peppers and cheese, pressing gently so the liquid sinks into gaps and coats everything.

7. Sprinkle 1/4 cup chopped fresh cilantro on top if using, or save it for garnish after baking.

8. Bake for 25–35 minutes until the top is golden and puffy and the center is set (a knife in the center should come out clean); if the top browns too fast cover loosely with foil partway through.

9. Let the casserole rest 5–10 minutes to settle, then slice and serve with extra salsa verde or enchilada sauce if desired.

Equipment Needed

1. Oven with broiler or gas burner for blistering poblanos
2. Heavy rimmed baking sheet or cast-iron skillet for roasting (hot pan chars faster)
3. Large bowl and plastic wrap or a resealable bag to steam the peppers so skins peel easy
4. Chef’s knife and cutting board for removing stems, seeds and slicing
5. Tongs and paper towels to handle peppers and pat them dry
6. 10 to 12 inch skillet for sauteing the onion and garlic
7. 9×13 inch baking dish, greased (butter or spray) and foil in case the top browns too quick
8. Large mixing bowl, whisk, measuring cups and spoons, plus a rubber spatula

FAQ

Can I use jarred roasted poblano peppers instead of roasting my own? Yes, jarred poblanos work great and save time, just drain and pat them dry first. They can be softer than home roasted ones so squeeze out extra liquid and maybe bake a few minutes longer so the casserole sets.

What oven temp and bake time should I use to make sure the eggs cook through? Bake at 350 F for about 30 to 40 minutes until the top is lightly golden and a toothpick in the center comes out mostly clean. Let it rest 8 to 10 minutes before slicing so it firms up, otherwise it can be soggy.

Can I make this gluten free? Yes, swap the all purpose flour for a 1 to 1 gluten free flour blend and it should work the same. If you only have cornstarch use about 3 tablespoons but the texture will be a touch different, more custard like.

How do I roast poblanos quickly if I dont have a grill? Broil them close to the heat or char on a hot cast iron skillet until blackened, then put them in a bowl covered with plastic wrap or in a paper bag for 10 minutes to steam. The skin will peel off easily, dont scrub too hard or you’ll take off too much flesh.

Can I swap the cheese or make it spicier? Sure. Monterey Jack or Oaxaca are best for meltiness, but pepper jack or a mix with a sharper cheese adds flavor. For more heat leave some seeds in the peppers or add chopped jalapeno, or stir in a spoonful of chipotle in adobo.

How long does it keep and can I freeze it? Store in the fridge up to 3 days in an airtight container. To freeze, cool completely, wrap tight and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350 F oven until warmed through, microwaving works too if youre short on time.

Easy Chile Relleno Casserole Recipe Substitutions and Variations

Poblano peppers: if you cant find poblanos swap in 4 to 6 Anaheims or pasillas, roasted and peeled the same way, or use about 8 oz jarred roasted green chiles (drained) for a faster, milder option.
Monterey Jack or Oaxaca cheese: use 2 cups mild cheddar, pepper jack for more kick, or a 50/50 mix of mozzarella + sharp cheddar for great melt and flavor.
Whole milk: sub 1:1 with unsweetened oat or soy milk for dairy free, or for a richer custard use 1 cup half and half plus 1/2 cup water.
All purpose flour: use a cup-for-cup gluten free 1-to-1 baking blend if you need gluten free, or whisk 1/3 cup cornstarch into the milk first for a slightly silkier set.

Pro Tips

1. Let the roasted poblanos steam then pat them very dry before layering, otherwise the casserole gets soggy. You can even lay them on paper towels and press gently, it makes a big difference.

2. Use room temperature eggs and milk and mix the egg batter just until mostly smooth, then let it sit a minute so the flour hydrates. Overbeating makes it tough, a few lumps are fine.

3. Taste your cheese for salt first and scale back the added salt if it’s salty, cheeses vary a lot. Also grate the cheese fresh when you can, pre-shredded often has anti caking additives that affect melt.

4. If the top is browning too fast cover loosely with foil about halfway through baking, and always let the casserole rest 5 to 10 minutes after it comes out so it sets up and slices cleanly.

Easy Chile Relleno Casserole Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Chile Relleno Casserole Recipe that layers smoky roasted peppers and gooey cheese under puffy clouds of baked eggs to reveal a surprising twist on a classic.

Servings

servings

Calories

377

kcal

Equipment: 1. Oven with broiler or gas burner for blistering poblanos
2. Heavy rimmed baking sheet or cast-iron skillet for roasting (hot pan chars faster)
3. Large bowl and plastic wrap or a resealable bag to steam the peppers so skins peel easy
4. Chef’s knife and cutting board for removing stems, seeds and slicing
5. Tongs and paper towels to handle peppers and pat them dry
6. 10 to 12 inch skillet for sauteing the onion and garlic
7. 9×13 inch baking dish, greased (butter or spray) and foil in case the top browns too quick
8. Large mixing bowl, whisk, measuring cups and spoons, plus a rubber spatula

Ingredients

4 to 6 poblano peppers (about 1 1/2 lb), roasted and peeled
2 tablespoons vegetable oil or olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
2 cups (about 8 oz) shredded Monterey Jack or Oaxaca cheese
8 large eggs
1 cup whole milk
1/3 cup all purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro, optional
1/2 to 1 cup salsa verde or red enchilada sauce, optional
butter or cooking spray for the baking dish, about 1 tablespoon

Directions

Preheat oven to 375°F (190°C). Roast 4 to 6 poblanos (about 1 1/2 lb) over a gas flame, under the broiler, or on a hot sheet pan until blistered and charred all over, about 8–12 minutes; put them in a bowl and cover with plastic wrap or into a sealed bag to steam for 10 minutes, then peel, remove stems and seeds, slice into strips and pat dry so the casserole won't get soggy.
Heat 2 tablespoons vegetable or olive oil in a skillet over medium heat; add 1 small finely chopped yellow onion and cook until soft, 5–7 minutes, then add 2 minced garlic cloves for the last 30–45 seconds; remove from heat.
Grease a 9×13 (or similar) baking dish with about 1 tablespoon butter or cooking spray.
Spread a thin layer of salsa verde or red enchilada sauce (if using 1/2 to 1 cup) on the bottom of the dish, then arrange half the roasted poblano strips in an even layer, sprinkle with half of the 2 cups shredded Monterey Jack or Oaxaca cheese, then scatter the cooked onion and garlic, and top with the remaining peppers and remaining cheese. You can add a little more sauce between layers if you like it saucy.
In a large bowl whisk together 8 large eggs, 1 cup whole milk, 1/3 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until mostly smooth; don't hyper-whip it, but get out the lumps — let it sit a minute so the flour hydrates.
Pour the egg mixture evenly over the layered peppers and cheese, pressing gently so the liquid sinks into gaps and coats everything.
Sprinkle 1/4 cup chopped fresh cilantro on top if using, or save it for garnish after baking.
Bake for 25–35 minutes until the top is golden and puffy and the center is set (a knife in the center should come out clean); if the top browns too fast cover loosely with foil partway through.
Let the casserole rest 5–10 minutes to settle, then slice and serve with extra salsa verde or enchilada sauce if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.