Why You’ll Love This Recipe

This Easy Chile Relleno Casserole captures the essence of classic chile rellenos without the fuss of stuffing and frying. With layers of roasted green chiles, melty cheese, and a fluffy egg batter, this baked version is ideal for weeknight dinners or brunch gatherings. It’s a satisfying, low-carb dish with bold Southwestern flavor in every bite.

ingredients

Easy Chile Relleno Casserole Recipe 10 This Easy Chile Relleno Casserole captures the essence of classic chile rellenos without the fuss of stuffing and frying. With layers of roasted green chiles, melty cheese, and a fluffy egg batter, this baked version is ideal for weeknight dinners or brunch gatherings. It’s a satisfying, low-carb dish with bold Southwestern flavor in every bite.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted green chilies (whole or chopped)eggsmilkall-purpose flourbaking powdersaltshredded cheddar cheese (or Mexican blend cheese)shredded Monterey Jack cheesesliced black olives (optional)

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Layer half of the roasted green chiles on the bottom of the dish.

Sprinkle a layer of cheddar and Monterey Jack cheese over the chiles.

Repeat with the remaining green chiles and cheese.

In a mixing bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth.

Pour the egg mixture evenly over the layered chiles and cheese.

Top with sliced black olives if desired.

Bake for 35–40 minutes, or until the top is golden and the center is set.

Let cool for a few minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 10 minutesBaking time: 35–40 minutesCooling time: 5–10 minutesTotal time: 50–60 minutes

Variations

Add cooked ground beef or chorizo for a heartier version.

Mix in corn kernels or sautéed onions for extra texture.

Use pepper jack cheese for a spicier kick.

Top with fresh cilantro and sour cream before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave for 1–2 minutes per slice or in a 350°F oven until warmed through.This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use canned green chiles?

Yes, canned green chiles work perfectly and save time. Just be sure to drain them well.

Can I make it ahead?

Absolutely. Assemble the casserole the night before and refrigerate. Bake when ready to serve.

Is this casserole spicy?

It’s mildly spicy. Use hotter green chiles or add hot sauce if you prefer more heat.

Can I make it dairy-free?

Use dairy-free cheese and a plant-based milk substitute to adapt it.

What sides go well with this dish?

It pairs well with rice, beans, a fresh salad, or warm tortillas.

Can I make it gluten-free?

Yes, swap the flour for a gluten-free blend or cornstarch.

Do I need to peel fresh roasted chiles?

Yes, if using freshly roasted chiles, remove the skin for the best texture.

Can I use egg substitute?

Yes, liquid egg substitute or egg whites can work, though the texture may be lighter.

How do I know it’s fully cooked?

The center should be puffed and set, and a knife inserted should come out clean.

Is it good for breakfast?

Yes, it’s perfect for breakfast or brunch with coffee or juice.

Conclusion

Easy Chile Relleno Casserole brings all the flavor of traditional chile rellenos in a convenient baked dish. It’s versatile, crowd-pleasing, and can be made ahead for busy schedules. With just a few ingredients and minimal prep, you’ll have a deliciously cheesy, pepper-filled meal ready to enjoy any time.