Why You’ll Love This Recipe

This Chile Relleno Casserole delivers all the delicious flavors of the traditional chile relleno but with much less effort. The roasted green chiles provide a smoky, slightly spicy flavor, while the melted cheese adds richness and creaminess. The egg custard binds everything together, creating a light yet satisfying texture. It’s a simple, one-pan dish that’s perfect for meal prep, and it can be enjoyed for breakfast, lunch, or dinner. Plus, it’s easy to customize with your favorite toppings or additional ingredients.

Ingredients

6-8 large poblano peppers (or Anaheim chiles)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup diced onion
1/2 cup diced tomatoes (fresh or canned)
4 large eggs
1 cup half-and-half or whole milk
1/4 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste
1/2 cup cornmeal (or flour for a gluten-free option)
1 tbsp olive oil or vegetable oil (for roasting the chiles)
Fresh cilantro (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the chiles: Preheat your oven’s broiler to high. Place the poblano peppers (or Anaheim chiles) on a baking sheet and drizzle with olive oil. Broil for 5-7 minutes, turning occasionally, until the skins are charred and blistered. Remove the peppers from the oven and place them in a bowl covered with a damp towel to steam for about 10 minutes.
Prepare the chiles: Once the chiles have cooled, peel off the skin and remove the stems and seeds. Slice the chiles into strips or leave them whole, depending on your preference.
Prepare the casserole: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread a layer of roasted chiles on the bottom of the dish.
Add the toppings: Sprinkle half of the shredded cheese over the chiles, followed by the diced onion and diced tomatoes.
Prepare the egg mixture: In a separate bowl, whisk together the eggs, half-and-half (or milk), cumin, garlic powder, salt, and pepper. Stir in the cornmeal until fully combined.
Assemble the casserole: Pour the egg mixture evenly over the chiles and cheese in the baking dish. Add another layer of roasted chiles and the remaining shredded cheese on top.
Bake the casserole: Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is lightly golden and bubbly. A knife inserted into the center should come out clean when it’s done.
Serve and garnish: Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, if desired, and serve hot.

Servings and Timing

Servings: 6-8 servings
Prep Time: 20 minutes (plus roasting time)
Cook Time: 25-30 minutes
Total Time: 50-55 minutes

Variations

Add protein: You can add cooked ground beef, chicken, to the casserole for added protein. Simply layer the meat between the chiles and cheese or mix it into the egg custard to the casserole for added protein. Simply layer the meat between the chiles a
Vegetarian version: For a fully vegetarian version, you can add sautéed mushrooms, zucchini, or spinach to the casserole for extra flavor and texture.
Spicy version: If you like extra heat, add some chopped jalapeños or a pinch of cayenne pepper to the egg mixture or sprinkle on top before baking.
Gluten-free option: Use cornmeal or gluten-free flour to make this casserole gluten-free. You can also replace the flour with a gluten-free breadcrumb topping for added texture.

Storage/Reheating

Storage: Store leftover Chile Relleno Casserole in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this casserole before or after baking. Wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight and bake in the oven at 350°F (175°C) for 20-25 minutes to reheat.
Reheating: To reheat, place individual servings in the microwave for 1-2 minutes or reheat the whole casserole in the oven at 350°F (175°C) for 10-15 minutes, until warmed through.

Conclusion

Chile Relleno Casserole is a comforting and flavorful dish that combines smoky roasted chiles, creamy cheese, and a savory egg custard into one satisfying casserole. It’s an easy, hands-off way to enjoy the flavors of chile rellenos without the work of frying and stuffing each pepper. Whether you’re serving it for breakfast, lunch, or dinner, this casserole is sure to be a hit with everyone. Make it ahead for a stress-free meal, or serve it fresh from the oven for a warm, flavorful treat!