Sometimes you just want all the flavor of those classic stuffed peppers, but without the fuss of frying and layering each one by hand. Enter: the chili relleno casserole. This dish is like the cool cousin of traditional chiles rellenos, throwing everything into one big dish and baking it into cheesy, eggy, melty perfection. It’s comfort food at its finest, and it’s about to become your new weeknight savior.
Ever wondered how you can make a crowd-pleasing Mexican-inspired dish without spending hours in the kitchen? Spoiler: this casserole’s got your back. I’m here to walk you through the steps, share my personal tips, and maybe throw in a few laughs along the way.
Why This Chili Relleno Casserole is a Game-Changer
So, why go the casserole route instead of the classic stuffed pepper? For starters, it’s way less work. No need to individually stuff, batter, and fry each pepper—just roast, layer, and bake. Plus, it’s super flexible. You can make it vegetarian, add some ground beef or chorizo for extra heartiness, or even sneak in some beans and quinoa for a healthier twist. FYI, I’m all about making things easy and delicious, and this recipe nails both.
The layers of roasted poblano peppers, gooey cheese, and a fluffy egg batter create a dish that’s:
- Creamy and cheesy
- Packed with flavor
- Perfect for feeding a crowd
- Ideal for leftovers (hello, next-day breakfast!)
Gathering Your Ingredients
You’ll need the usual suspects, plus a few extras depending on your vibe. Here’s what I like to use:
- Poblano peppers (fresh or canned—your call, but fresh adds that smoky flavor)
- Monterey Jack and cheddar cheese (I always use a mix for maximum meltiness)
- Eggs and milk (for the fluffy, custard-like batter that holds everything together)
- Flour, baking powder, and seasonings (a little flour helps the egg mixture set, and the seasonings? Oh, they’re the secret sauce!)
Optional extras:
- Ground beef or chorizo for a meaty version
- Beans or quinoa for extra protein and fiber (great if you’re going the vegetarian route)
- Toppings like sour cream, salsa, cilantro, or avocado to amp up the freshness
IMO, it’s all about personalizing it to your taste. Don’t have everything on hand? No worries—swap out ingredients based on what you’ve got. That’s the beauty of this casserole.
Making the Magic Happen
Roasting the Peppers
First things first: roasting the peppers. If you’re using fresh poblanos, pop them under the broiler for about 10–15 minutes, turning them every few minutes until the skins are blackened and blistered. Once they’re done, toss them into a plastic bag for about 10 minutes to steam—this makes peeling a breeze. Don’t have time for that? Grab canned whole green chiles instead; it’ll save you a ton of effort.
Peel off the skins, remove the stems and seeds, and slice them in half if they’re big. Easy peasy.
Layering Like a Pro
Grease a baking dish, then lay down a layer of roasted peppers. Sprinkle on some cheese—half of your Monterey Jack and half of your cheddar. Repeat the process for the second layer. If you’re adding beef or beans, now’s the time to layer them in between. This is where you can really make the dish your own.
Ever wondered if more cheese is ever too much? Nope. More cheese is always a good idea. Trust me on this one.
Whipping Up the Egg Batter
In a bowl, whisk together eggs, milk, flour, baking powder, garlic powder, onion powder, salt, and pepper. Make sure there are no lumps—the batter should be smooth and creamy. Pour this evenly over the pepper and cheese layers. This mixture is what gives the casserole that fluffy, custard-like texture that makes every bite feel like a hug from the inside.
Baking and Serving
Pop the dish into a preheated 350°F (175°C) oven and bake for 45–50 minutes, or until the edges are golden brown and the center is puffed and set. If you’re going the vegetarian route with beans or quinoa, bake a little longer—about 50–60 minutes, just to make sure everything’s cooked through.
Let the casserole rest for about 10–15 minutes before slicing. This helps it set and makes serving a breeze. Top with chopped cilantro, a dollop of sour cream, or your favorite salsa for that extra pop of flavor.
Tips and Tricks for Success
- Peppers: If you can’t find poblanos, Anaheim or Hatch chiles work just as well.
- Cheese: Use freshly shredded cheese for the best melt. Pre-shredded stuff can be dry and won’t melt as smoothly.
- Egg Batter: Don’t skip the flour—it helps the batter set and keeps the casserole from getting too runny.
- Variations: Try adding corn, black beans, or even a little cornbread mix for extra texture.
- Make Ahead: You can assemble the casserole the night before and bake it the next day. It reheats beautifully, so leftovers are a win.
Serving Ideas and Pairings
What goes well with chili relleno casserole? Honestly, pretty much anything. For breakfast or brunch, serve it with:
- Crispy bacon or sausage
- Toast, biscuits, or scones
- Fresh fruit or a fruit salad
For dinner, pair it with:
- Refried beans or Mexican rice
- Warm tortillas or tortilla chips
- A simple green salad
It’s also great with a side of sour cream and salsa for that extra zing.
FAQs
Can I make this vegetarian?
Absolutely! Just skip the meat and add beans, quinoa, or extra veggies. It’s just as delicious.
Can I use canned peppers?
Yep. Canned green chiles work in a pinch and save a ton of time.
Can I freeze leftovers?
Yes! Just let the casserole cool, wrap it tightly, and freeze for up to 3 months. Thaw and reheat when you’re ready.
Final Thoughts
Chili relleno casserole is one of those dishes that’s both crowd-pleasing and easy to customize. Whether you’re feeding a hungry family, hosting brunch, or just craving some cheesy comfort food, this recipe delivers. It’s forgiving, flavorful, and makes life just a little easier.
So, next time you’re thinking about those classic stuffed peppers but don’t feel like doing all the work, grab a baking dish and give this casserole a try. I promise you’ll be glad you did. And hey, if you need a reason to make it? Just remember: cheesy, eggy, and oh-so-comforting is always a good call. 😉
Skip the Frying—This Chili Relleno Casserole is a Game-Changer!
Course: Mexican-inspiredCuisine: AmericanDifficulty: Easy8
servings10
minutes45
minutes320
kcal55
minutesThis chili relleno casserole is a no-fuss, crowd-pleasing twist on classic stuffed peppers. Layers of roasted poblano peppers, gooey cheese, and a fluffy egg batter bake into a comforting dish that’s perfect for breakfast, brunch, or dinner. No frying required—just easy, cheesy, and oh-so-satisfying!
Ingredients
6–8 large poblano peppers (or 1 large can whole green chiles)
2 cups freshly shredded Monterey Jack cheese, divided
1 cup freshly shredded cheddar cheese, divided
5 large eggs
1½ cups whole milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Sour cream, salsa, and fresh chopped cilantro (for serving, optional)
Directions
- Roast the peppers: If using fresh poblanos, roast them under the broiler until skins are blistered and blackened. Place in a plastic bag for 10 minutes, then peel, seed, and slice. (Skip if using canned chiles.)
- Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the casserole: Lay half of the roasted peppers in the dish. Sprinkle with 1 cup Monterey Jack and ½ cup cheddar. Repeat with the remaining peppers and cheeses.
- Make the egg batter: In a bowl, whisk together eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth.
- Pour and bake: Pour the egg mixture evenly over the peppers and cheese. Bake for 45 minutes, or until the center is puffed and golden brown.
- Rest and serve: Let the casserole cool for 5–10 minutes before slicing. Serve with sour cream, salsa, and cilantro if desired.
Notes
- Notes
Vegetarian: Skip meat and add beans or quinoa for extra protein.
Make ahead: Assemble the night before and bake the next day.
Leftovers: Store in the fridge for up to 3 days or freeze for up to 3 months.
