🌶️ Chili Relleno Casserole – Cheesy, Spicy, and Comforting

If you’re craving the bold flavors of classic Mexican fare but want the ease of a casserole, look no further than this Chili Relleno Casserole. It takes everything we love about traditional chile rellenos—mild roasted peppers, melted cheese, and zesty filling—and transforms them into a comforting, oven-baked meal that’s simple enough for weeknights, yet special enough for company.

No battering, no deep frying, no fuss—just layers of bold flavor, gooey cheese, and tender roasted chilies.

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What Is Chili Relleno Casserole?

Inspired by the classic chile relleno (a poblano or Anaheim chile stuffed with cheese and fried in egg batter), this casserole version simplifies the process by layering:

• Roasted chilies
• Cheese (usually Monterey Jack, Cheddar, or a blend)
• Spiced ground beef or sausage
• A fluffy egg or custard-like topping

It’s warm, rich, slightly spicy, and loaded with Tex-Mex comfort.

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Why You’ll Love This Recipe

Here’s what makes this casserole a standout:

✅ No Frying

Skip the stovetop splatter and go straight to the oven.

✅ Packed With Flavor

Chilies, cheese, beef, and spices all meld together into a cheesy, hearty masterpiece.

✅ Easy to Customize

Make it vegetarian, add beans, or increase the spice to your liking.

✅ Make-Ahead Friendly

Preps well ahead of time and reheats beautifully—ideal for meal prep or entertaining.

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Ingredients You’ll Need

Here’s everything you’ll need for a classic chili relleno casserole:

Main Layers:

• 1 lb ground beef (or breakfast sausage)
• 1 small onion, diced
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 can (7 oz) diced green chilies, or 4–5 fresh roasted Anaheim or poblano chilies
• 2 cups shredded Monterey Jack or Cheddar cheese
• Salt and pepper, to taste

Egg Batter:

• 5 large eggs
• ½ cup all-purpose flour
• 1½ tsp baking powder
• 1½ cups milk

🧀 Optional: Add a little cream cheese or sour cream to the egg batter for richness.

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How to Make Chili Relleno Casserole

Step 1: Cook the Ground Beef

In a skillet over medium heat, cook the ground beef and diced onions until browned. Drain excess fat. Stir in cumin, garlic powder, paprika, salt, and pepper.

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Step 2: Roast and Prepare the Chilies

If using fresh Anaheim or poblano chilies, roast them under a broiler or on a gas flame until charred. Place in a sealed container for 10 minutes, then peel and remove seeds.

If using canned diced green chilies, drain well and pat dry to avoid sogginess.

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Step 3: Assemble the Casserole

Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.

• Layer roasted chilies on the bottom
• Add half the shredded cheese
• Top with the cooked meat mixture
• Sprinkle the remaining cheese
• Add another layer of chilies on top

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Step 4: Prepare the Egg Batter

In a bowl, whisk together flour and baking powder. Add eggs and milk, and whisk until smooth.

Pour the egg mixture evenly over the assembled casserole. The batter will puff and bake into a soft, golden crust.

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Step 5: Bake

Bake uncovered for 35–40 minutes, or until golden and set in the center. A knife inserted should come out clean.

Let cool for 10 minutes before slicing and serving.

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Toppings and Serving Ideas

Top with your favorite garnishes for extra flavor:

• Fresh cilantro
• Sour cream or Mexican crema
• Diced avocado
• Salsa or hot sauce
• Sliced jalapeños

Serve with:

• Spanish rice
• Refried beans
• Corn tortillas or warm flour tortillas

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Make It Your Own: Variations

• Vegetarian: Skip the meat and add black beans, sautéed mushrooms, or spinach.
• Low Carb: Skip the flour and use almond flour or omit for a crustless version.
• Spicy: Add chopped jalapeños, hot sauce, or pepper jack cheese.
• Cheesier: Use a mix of Oaxaca, Mozzarella, and Cheddar for stretchy goodness.

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Make Ahead & Storage

Make-Ahead:

Assemble fully (but don’t bake), cover, and refrigerate up to 24 hours in advance.

Leftovers:

Store covered in the fridge for up to 4 days. Reheat in the oven or microwave.

Freezer:

Freeze baked casserole in portions for up to 2 months. Thaw overnight in fridge and reheat.

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FAQ

Can I use canned green chilies?

Yes! Canned diced green chilies are mild, easy to use, and perfect for layering.

Can I substitute sausage?

Absolutely. Breakfast sausage adds a savory kick—just be sure to drain the fat well.

Can I double the recipe?

Yes! Use a large baking dish and increase cook time by 10–15 minutes.

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Final Thoughts

This Chili Relleno Casserole is the perfect way to enjoy big Tex-Mex flavor without the work of frying individual peppers. It’s hearty, flavorful, and melts in your mouth with every bite. Whether you’re feeding your family or meal prepping for the week, this casserole is comforting, cheesy, and unforgettable.

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