Chile Rellenos Casserole

Chile Rellenos Casserole is a comforting, oven-baked twist on the classic Mexican dish. Instead of individually stuffing and frying each pepper, I layer roasted green chiles with cheese and a fluffy egg batter that puffs up beautifully in the oven. It’s warm, cheesy, and full of roasted chile flavor, all without the fuss of deep frying.

Why You’ll Love This Recipe

I love how easy this casserole version is compared to traditional chile rellenos. It still has all the bold flavor—roasted peppers, melty cheese, and fluffy, savory eggs—but it comes together in one baking dish with minimal prep. It’s perfect for breakfast, brunch, or even dinner, and I can make it ahead of time or reheat leftovers without losing any flavor or texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

whole roasted green chiles (canned or freshly roasted and peeled)
shredded Monterey Jack or cheddar cheese
eggs
milk
all-purpose flour
baking powder
salt
black pepper
optional: ground cumin, garlic powder, chopped green onions, or cooked ground meat

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I lay half of the roasted green chiles in a single layer in the dish, splitting them open if needed to lay flat.

3. I sprinkle a generous layer of cheese over the chiles.

4. I repeat with the remaining chiles and top them with more cheese.

5. In a separate bowl, I whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.

6. I pour the egg mixture evenly over the layers in the dish.

7. I bake the casserole uncovered for 40–45 minutes, or until the top is golden and the center is set.

8. I let it cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves about 6 to 8 people. It takes roughly 15 minutes to prep and 45 minutes to bake, so I usually have it ready in about 1 hour total.

Variations

Sometimes I add cooked ground beef, chorizo, or shredded chicken between the chile layers for a heartier version. I’ve also added corn, diced tomatoes, or chopped green onions for extra flavor. If I want a spicier kick, I mix in some chopped jalapeños or use pepper jack cheese. For a gluten-free version, I replace the flour with a gluten-free baking mix or skip it entirely for a more eggy texture.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm individual slices in the microwave or cover the whole dish with foil and bake at 325°F until heated through. This casserole also freezes well—I let it cool, slice it into portions, and freeze them wrapped tightly. When I’m ready to eat, I reheat from frozen or thaw overnight and warm in the oven.

FAQs

Can I use canned green chiles?

Yes, I often use whole canned green chiles for convenience. I drain them well and gently split them open to layer flat in the dish.

Can I make this casserole ahead of time?

Absolutely. I prepare the whole dish and refrigerate it before baking. When I’m ready to serve, I bake it straight from the fridge, adding a few extra minutes to the bake time.

What cheese works best?

I like Monterey Jack for its meltiness, but cheddar, pepper jack, or a Mexican blend all work great depending on the flavor I want.

How do I know when it’s done baking?

I check that the center is set and doesn’t jiggle when I move the dish. A knife inserted into the middle should come out clean.

Can I make this vegetarian?

Yes, the base recipe is vegetarian. I just skip any meat additions and stick with chiles, cheese, and eggs.

Conclusion

Chile Rellenos Casserole is a simple, flavorful take on a beloved classic that fits perfectly into busy routines. It’s easy to prepare, packed with roasted chile flavor, and endlessly customizable. Whether I’m feeding a crowd for brunch or looking for a satisfying weeknight dinner, this casserole always delivers with comforting, cheesy goodness in every bite.