If you love traditional Mexican cuisine but want something simple to make for a weeknight dinner, this Chile Relleno Casserole is the answer you’ve been waiting for. It delivers all the irresistible flavors of authentic chile rellenos — roasted poblano peppers, gooey cheese, and a fluffy, golden egg topping — but without the hassle of stuffing and frying individual peppers.

This dish is baked to perfection, capturing the smoky warmth of roasted poblanos and the creamy melt of Monterey Jack cheese. It’s family-friendly, crowd-pleasing, and perfect for anyone craving the comfort of Mexican home cooking.

Whether you’re planning a casual weeknight meal, a potluck contribution, or even a cozy brunch, this recipe will become a regular in your rotation. Let’s explore how to make this irresistible Chile Relleno Casserole from scratch!

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🛒 Ingredients You’ll Need

This recipe keeps things simple and real, using ingredients you can easily find in any grocery store. Here’s what you’ll need to create that signature chile relleno flavor without deep frying:

For the Casserole:

4–6 poblano peppers 🌶️
1 tablespoon olive oil
Salt & pepper, to taste
2 cups shredded Monterey Jack cheese 🧀

For the Egg Mixture:

4 large eggs 🥚
½ cup skim milk 🥛
⅓ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon paprika
½ teaspoon chili powder 🌶️
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

These ingredients combine to form layers of roasted poblanos, creamy melted cheese, and a light, custard-like egg layer that ties everything together beautifully.

👨‍🍳 Step-by-Step Directions

1. Roast the Peppers

Preheat your oven to 425°F (220°C). Place your poblano peppers on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast them for about 25 minutes, turning once halfway through, until the skins are blistered and slightly charred.

The roasting process is key — it softens the peppers and gives them a deep, smoky flavor. If you love that authentic roasted taste, you can also char them directly over a gas flame or under the broiler.

2. Steam and Peel the Peppers

After roasting, transfer the peppers to a large bowl, cover them tightly with plastic wrap, and let them steam for 15 minutes. This step helps loosen the skins, making them easy to peel off. Once cooled, remove the stems, seeds, and skins.

Steaming is an often-overlooked but essential step — it ensures your casserole has that smooth, melt-in-your-mouth texture without any tough skin getting in the way.

3. Prepare the Casserole Layers

Lower the oven temperature to 350°F (175°C). Spray a 9-inch baking dish with non-stick spray or brush lightly with oil.

Now it’s time to assemble:

Lay half of the roasted poblano peppers across the bottom of the dish.
Add half of your shredded Monterey Jack cheese over the peppers.
Repeat with another layer of peppers and the remaining cheese.

This layering creates a perfect balance — each bite offers smoky pepper flavor with creamy, melted cheese in between.

4. Make the Egg Mixture

In a separate mixing bowl, whisk together:

Eggs
Skim milk
Flour
Baking powder
Paprika
Chili powder
Garlic powder
Salt
Black pepper

Whisk until smooth and lump-free. This mixture creates a light, airy custard that bakes up around the peppers and cheese, giving the casserole structure and a slightly fluffy top.

5. Assemble and Bake

Pour the egg mixture evenly over the peppers and cheese layers. Gently tap the baking dish on the counter to help the mixture settle evenly.

Bake for 30 minutes, or until the top is puffed, golden brown, and set in the center. You’ll know it’s done when a toothpick inserted in the middle comes out clean.

6. Cool and Serve

Let the casserole cool for about 5 minutes before slicing. This allows the layers to set slightly and makes it easier to serve clean, delicious squares.

Serve warm with a dollop of sour cream, a sprinkle of chopped cilantro, or a drizzle of hot sauce if you like things spicy!

🌮 What Makes This Casserole So Special

Unlike traditional chile rellenos — which are delicious but time-consuming — this baked version simplifies the process without sacrificing flavor. You still get:

The smoky, roasted poblano aroma that defines classic chile rellenos.
The gooey melt of Monterey Jack cheese.
A light, fluffy egg layer that ties it all together.

This casserole delivers comfort food perfection — the kind of dish that fills your kitchen with warmth and your table with happy faces.

🧡 Tips for Success

Here are a few simple tips to make sure your Chile Relleno Casserole comes out perfectly every time:

Roast your poblanos well. Don’t rush the roasting! The more charred the skins, the easier they’ll peel and the deeper the flavor.
Don’t skip steaming. Steaming makes peeling effortless and prevents chewy bits in the final dish.
Use good cheese. Monterey Jack melts beautifully, but you can also mix in a bit of cheddar or pepper jack for an extra kick.
Add toppings. Try serving with salsa roja, avocado slices, or crumbled queso fresco for an authentic touch.
Meal prep bonus. This casserole stores well! Make it ahead, refrigerate, and reheat for up to 3 days — perfect for busy weeks.

🍽️ Serving Suggestions

This casserole shines as a main dish, but it’s versatile enough to complement other meals. Try serving it with:

Spanish rice or Mexican rice for a hearty dinner.
Refried beans for a classic pairing.
Fresh garden salad with lime dressing for a light contrast.
Warm tortillas on the side for scooping and wrapping.

If you’re making brunch, pair it with fresh fruit, hash browns, or a Bloody Mary for an unforgettable morning meal.

🌶️ Customization Ideas

The beauty of this recipe is how adaptable it is:

Make it vegetarian — It already is! But you can add roasted corn, black beans, or spinach for variety.
Add protein — Try shredded chicken, ground beef, or chorizo between layers for a heartier version.
Spice it up — Use pepper jack cheese or a dash of cayenne in the egg mixture for extra heat.
Go cheesy — Add a little cheddar or Mexican blend for an even richer, creamier texture.

🥘 Storing and Reheating

This casserole is a meal prep hero. Once cooled, you can:

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Bake at 350°F for about 10–15 minutes or microwave individual portions for quick lunches.

It reheats beautifully and retains its texture and flavor, making it perfect for make-ahead meals or leftovers.

❤️ Why Everyone Loves It

This Chile Relleno Casserole is one of those recipes that everyone ends up asking for. It’s easy to make, family-friendly, and delivers big, bold flavor without complicated steps.

You don’t need to be a chef to pull this off — just a love for good food and a craving for something cheesy, comforting, and full of spice. It’s the kind of dish that warms the soul and brings people together at the table.