Chili Relleno Casserole – Easy Mexican Comfort Food

This easy chili relleno casserole with roasted poblano peppers, melted cheese, and a fluffy egg custard has all the flavor of classic chile rellenos without the frying. It’s the perfect Mexican-inspired comfort food for busy weeknights, brunch, or Cinco de Mayo – simple to assemble, naturally vegetarian, and always a crowd-pleaser.

Chili relleno casserole is a deconstructed version of traditional chile rellenos baked in one dish. Instead of stuffing and frying individual peppers, everything is layered into a casserole dish and baked until golden, bubbly, and cheesy. You still get the smoky flavor of roasted peppers, the richness of the cheese, and the soft custard-like texture on top – with a fraction of the work.

Why You’ll Love This Recipe

• Easier than classic chile rellenos but with the same authentic flavor.
• Make-ahead friendly – assemble in advance and bake when needed.
• Perfect for feeding a crowd, bringing to potlucks, or serving for brunch.
• Naturally vegetarian but easy to customize with meat or extra veggies.

Ingredients You’ll Need

For the peppers and cheese:

• 6–8 large poblano peppers (or Anaheim/Hatch green chiles)
• 3 cups shredded Monterey Jack cheese, divided
• 2 cups shredded cheddar cheese, divided
• 1 small can diced green chiles (optional, for extra flavor)

For the egg custard:

• 6 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin

For serving (optionnel mais recommandé) :

• Salsa or enchilada sauce
• Sour cream
• Fresh cilantro
• Diced tomatoes
• Sliced avocado or guacamole

How to Make Chili Relleno Casserole

1. Roast the peppers
   Place the poblano peppers under a hot broiler or directly over a gas flame, turning occasionally until the skins are blackened and blistered on all sides. Transfer them to a covered bowl or bag and let steam for about 10 minutes. Peel off the charred skins, remove stems and seeds, then cut the peppers into wide strips.
2. Prepare the baking dish
   Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread half of the roasted pepper strips in an even layer on the bottom of the dish. Sprinkle with half of the Monterey Jack and half of the cheddar cheese. Add the remaining pepper strips on top and finish with the remaining cheese and the diced green chiles if using.
3. Make the egg custard
   In a large bowl, whisk together the eggs and milk until smooth. In a separate small bowl, mix the flour, baking powder, salt, garlic powder, and cumin. Gradually whisk the dry ingredients into the egg mixture until you get a smooth, lump‑free batter.
4. Assemble the casserole
   Pour the egg mixture evenly over the peppers and cheese. Gently tilt the pan if needed so the custard reaches all the corners and covers the peppers.
5. Bake
   Bake uncovered for about 40–45 minutes, or until the top is puffed and golden and the center is set. A knife inserted in the middle should come out mostly clean.
6. Rest and serve
   Let the casserole rest for about 10 minutes so it can firm up and slice cleanly. Cut into squares and serve warm with salsa, sour cream, cilantro, tomatoes, and avocado.

Tips for Best Results

• Roast the peppers well: deeply blistered skins give the best smoky flavor.
• Dry the peppers thoroughly before layering to avoid a watery casserole.
• Don’t skip the resting time after baking; it helps the custard set.
• Use full‑fat cheese and milk for the creamiest, richest texture.

Variations

• Meat lovers: add cooked chorizo or seasoned ground beef between the pepper and cheese layers.
• Extra spicy: include some jalapeños or leave a few poblano seeds.
• Breakfast version: add cooked bacon or breakfast sausage and serve with hash browns.
• Veggie boost: layer in black beans, corn, or sautéed onions and peppers.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or warm the whole casserole, covered, in a 325°F (165°C) oven until heated through. The casserole also freezes well; wrap tightly, freeze for up to 3 months, then thaw overnight in the fridge and reheat before serving.