Dinner

Chile Relleno Casserole Recipe

Name: Chile Relleno Casserole Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 4-6 poblano peppers; 1 Tablespoon olive oil; Salt & Pepper, to taste; 2 cups shredded Monterey Jack cheese; 4 large whole eggs; 1/2 cup skim milk; 1/3 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

ByMaya Arden November 17, 2025November 17, 2025

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Introduction

Chile Relleno Casserole is a comforting twist on the classic Mexican dish, featuring roasted poblano peppers layered with melted Monterey Jack cheese and a flavorful egg mixture. This easy-to-make casserole is perfect for a hearty breakfast, brunch, or dinner that the whole family will love.

A triangular slice of a three-layer savory pie sits on a white plate with a silver fork beside it. The bottom layer is a light, slightly golden crust. Above it is a dark green vegetable layer with a slightly leafy texture, likely spinach or similar greens. The top layer is thick and creamy white with melted cheese that looks bubbly and slightly browned in some spots. Small green herb pieces are sprinkled on the top, adding a fresh touch. The plate is set on a white marbled surface, with some green herb leaves blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-6 poblano peppers
1 tablespoon olive oil

Salt & pepper, to taste
2 cups shredded Monterey Jack cheese

4 whole large eggs
1/2 cup skim milk

1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon paprika

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 425º F. Drizzle olive oil over the poblano peppers and sprinkle with salt and pepper. Arrange on a baking sheet.
Step 2: Roast the peppers for about 25 minutes until they start to char and blister.

Step 3: Remove the peppers from the oven and place them in a large bowl covered with plastic wrap. Let them steam for about 15 minutes to loosen the skin.
Step 4: When cool enough to handle, cut off the stems, remove the seeds, and peel off the charred skins.
Step 5: Preheat the oven to 350º F. Lightly spray a 9-inch baking dish with non-stick spray.

Step 6: Arrange a single layer of the roasted peppers on the bottom of the dish. Sprinkle half of the shredded cheese over the peppers. Repeat with the remaining peppers and cheese.
Step 7: In a bowl, whisk together eggs, skim milk, flour, baking powder, paprika, chili powder, garlic powder, salt, and black pepper until smooth.
Step 8: Pour the egg mixture evenly over the layered peppers and cheese in the baking dish.

Step 9: Bake for about 30 minutes, until the eggs are puffed, edges are golden, and the center is fully set.
Step 10: Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.

Tips & Variations

For a spicier dish, leave some seeds in the poblanos or add a pinch of cayenne pepper to the egg mixture.

Substitute Monterey Jack cheese with queso fresco or a mild cheddar for a different flavor.
Add cooked sausage or chorizo between the layers for extra protein and flavor.
If you don’t have poblano peppers, anaheim peppers make a suitable alternative.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in a microwave or oven until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

How to Serve

This image shows a white baking dish holding a layered casserole being served with a black spatula. The casserole has three visible layers: a creamy white cheese layer on top with a bubbly, slightly browned texture and small green herbs sprinkled over it; in the middle, a layer of green vegetables that look soft and cooked; and a bottom layer that is creamy and white, similar to ricotta or a cheese mixture. The background is a white marbled surface with a dish towel nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the peppers ahead of time?

Yes, you can roast, peel, and seed the peppers a day in advance and store them in an airtight container in the refrigerator until ready to assemble the casserole.

Is this casserole gluten-free?

The recipe includes all-purpose flour, which contains gluten. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend in equal amounts.