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View of the end of a Chile relleno casserole topped with sour cream, sliced tomatoes, and chopped cilantro.
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Chile Relleno Casserole Recipe

This chili relleno casserole can be made with fresh roasted poblanos or for a quick dinner canned green chilies. They're stuffed with cheese then covered with an egg bake and topped with more cheese.
Course Breakfast
Cuisine American, Mexican, Tex-Mex
Keyword Chili Relleno Casserole
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 258kcal
Author Michele

Equipment

  • Casserole Dish

Ingredients

  • 4-5 large poblano peppers roasted, peeled and deseeded or 2 - 7 ounce can whole green chilis, drained
  • 1 8 ounce package pepper jack cheese cut into long sticks
  • 4 eggs
  • ½ cup milk
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 1 cup shredded cheddar cheese or Mexican blend
  • 2 Tablespoon cilantro minced

Instructions

  • Preheat the oven to 350°.

Roast Poblano Peppers

  • First, wash and pat the peppers dry. Place the rack on the highest level and put the pan right underneath the broiler. Turn the broiler to 500 degrees Fahrenheit. 
  • Broil the peppers until the skin has blackened from three to five minutes, then turn the peppers and broil until the other side is blackened. Continue until all sides of the peppers are blackened.
    Oven roasted or broiled poblano peppers for Chile relents casserole before being peeled.
  • Remove the peppers from the oven and place them in a ziplock bag or paper sack. Allow the peppers to steam until the skin is soft–about five minutes.
  • One at a time, remove the chiles from the bag and peel the skin off. Carefully, slice down the middle of the chili and scoop out the seeds and stem.

Make The Casserole

  • If using poblano peppers, follow the directions for roasting. Place a piece or two of cheese in the middle of the poblano peppers and roll up.
    One broiled or roasted poblano pepper cut open and a block of Monterey Jack cheese in the middle inside a casserole dish. Surrounded by eggs a bowl of shredded cheese salt and pepper in a bowl.
  • Place chilis in a 2 quart casserole dish or a 9 x 13 in. pan.
    Overhead view of cheese-stuffed poblano peppers for Chile relleno casserole before being topped with egg mixture and cheese.
  • In a mixing bowl, whisk the eggs and milk together. Mix the flour, baking powder, salt and pepper together before adding to the eggs.
    Egg Mixture in a bowl and cheese stuffed chiles in a casserole dish in the upper right. A small bowl of shredded cheese on the bottom right and a tiny bowl of chipped cilantro on the left.
  • Gently whisk the eggs with the floor, then pour over the chilis.
    Overhead view of Chile relleno casserole covered in the egg mixture before being topped with cheese and baked.
  • Sprinkle the cheese over the eggs and peppers.
    Overhead view of Chile relleno casserole covered with shredded cheese prior to going into the oven to bake.
  • Place in the oven and bake for 20 minutes.
    View of entire casserole dish of Chile Relleno Casserole topped with a dollop of sour cream, chipped cilantros and sliced tomatoes.
  • Remove and serve immediately.
    Individual Chile from Chile Relleno Casserole held above the casserole on a spatula.

Video

Notes

Tips:
  • You can fill the insides of the chili with anything you want. Chorizo and cheese, mashed potatoes and cheese, seasoned hamburger meat, seasoned vegetables and cheese, are all great options.
  • Store leftovers in an airtight container in the refrigerator for up to seven days.
  • You can also freeze this for up to three months.

Nutrition

Calories: 258kcal | Carbohydrates: 10g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 589mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 48mg | Calcium: 388mg | Iron: 1mg