If you love the comforting flavors of traditional stuffed peppers but are short on time, this Chili Relleno Casserole Recipe is going to become your new go-to dish. Imagine layers of mild green chiles smothered in melty Monterey Jack and sharp cheddar cheeses, all held together with a fluffy, spiced egg batter that bakes up golden and irresistible. This casserole captures the spirit of classic chiles rellenos but in a much easier, ready-to-slice format that’s perfect for family dinners or casual gatherings. The way the cheese oozes alongside tender chiles creates a beautiful harmony of textures and flavors that simply can’t be beat.
Ingredients You’ll Need
These ingredients are straightforward yet essential for crafting that perfect balance of creamy, spicy, and cheesy goodness. Each one plays a unique role, from the fresh tang of green chiles to the fluffy texture from the eggs and flour, making the chili relleno casserole come alive in every bite.
- Green chiles (2 cans, 7 ounces each): Drained and split open to create flavorful, tender layers of mild heat and color.
- Monterey Jack cheese (2 cups shredded): Melts beautifully, offering a creamy texture with a mild richness.
- Cheddar cheese (1 cup shredded): Adds sharpness and depth of flavor that contrasts perfectly with the Monterey Jack.
- Large eggs (4): The binding agent that gives the casserole its airy, soufflé-like quality.
- Whole milk (1 cup): Helps create a smooth, custard-like consistency in the batter.
- All-purpose flour (1/2 cup): Gives structure while keeping the casserole tender.
- Baking powder (1 teaspoon): Ensures the egg mixture puffs up nicely during baking.
- Garlic powder (1/2 teaspoon): Adds subtle warmth and depth without overpowering.
- Onion powder (1/2 teaspoon): Enhances the savory background flavors.
- Salt (1/2 teaspoon): Balances all the flavors perfectly.
- Black pepper (1/4 teaspoon): Provides a gentle kick of spice.
- Optional – Ground cumin or smoked paprika (1/4 teaspoon): Adds an earthy smokiness if you want to dial up the southwestern vibe.
How to Make Chili Relleno Casserole Recipe
Step 1: Prepare Your Dish and Chiles
Start by preheating your oven to 350°F and greasing a 9×9-inch or 11×7-inch baking dish thoroughly. Then, take your drained green chiles and split them open carefully, laying half of them flat across the bottom of the dish. Make sure they cover as much surface area as possible to form a flavorful base layer. This is where the magic begins!
Step 2: Layer the Cheeses and Chiles
Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the chiles. The cheeses melt into a gooey, savory blanket that pairs so well with those tender chiles. Then, add the remaining green chiles in a second layer, ensuring even coverage again, and top this final layer with the rest of the cheese. Layering is key to getting that perfect bite of chile and cheese in every slice.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, whole milk, flour, baking powder, garlic powder, onion powder, salt, pepper, and if you like, a touch of ground cumin or smoked paprika for that extra layer of flavor. Whisk until smooth and well combined, creating a silky batter that will puff up and hold everything together beautifully.
Step 4: Combine and Bake
Pour the egg mixture evenly over the layered chiles and cheeses in your prepared dish. The batter should seep down and fill the gaps, locking all the delicious elements together. Bake the casserole at 350°F for 35 to 40 minutes, or until it is puffed up, golden brown on top, and a knife inserted in the center comes out clean. This is your sign that it’s perfectly cooked and ready to enjoy.
Step 5: Rest and Slice
Once you pull the casserole out of the oven, let it cool for about 5 to 10 minutes. This resting period makes it easier to slice and serve, while allowing the flavors to meld and the texture to set just right. Then, cut into squares and prepare yourself for a comforting, cheesy treat that everyone will adore.
How to Serve Chili Relleno Casserole Recipe
Garnishes
A sprinkle of freshly chopped cilantro or green onions works beautifully to add a fresh burst of color and brightness. A dollop of sour cream or a drizzle of your favorite salsa adds creaminess and a lively contrast to the cheesy richness. For a bit of heat, some pickled jalapeños or hot sauce on the side brings the perfect finishing touch.
Side Dishes
This casserole pairs wonderfully with simple, fresh sides that balance its richness. Mexican rice, refried beans, or a crisp tossed salad with lime vinaigrette can turn this into a complete and satisfying meal. For brunch, serve it alongside fresh fruit or warm tortillas to round out the experience.
Creative Ways to Present
If you want to impress guests, serve individual portions in small ramekins or muffin tins for a charming presentation. You could also layer the casserole into a larger baking dish with extra toppings like cooked ground beef or chorizo between the chile layers for a heartier version. Before baking, topping with salsa or enchilada sauce gives an exciting burst of added flavor and color.
Make Ahead and Storage
Storing Leftovers
Store any leftover chili relleno casserole in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a fantastic next-day meal or snack.
Freezing
You can freeze this casserole either before or after baking. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 2 months, making it a handy make-ahead option for busy weeknights or unexpected guests.
Reheating
Reheat leftovers in a 350°F oven covered with foil to keep the moisture in, warming it through for about 15 to 20 minutes. Microwaving works too, but the oven will help preserve the casserole’s delightful texture and prevent it from becoming soggy.
FAQs
Can I make this chili relleno casserole recipe vegetarian?
Absolutely! The base recipe is already vegetarian as it focuses on cheese and eggs layered with green chiles. If you want a meat version, you can add cooked ground beef or chorizo, but it is delicious on its own without meat.
What can I substitute for the canned green chiles?
If you prefer fresh green chiles, you can roast and peel poblano peppers and use them in place of canned ones. Just make sure to prepare them properly to maintain the tender texture that the casserole needs.
Can I use a different cheese if I don’t have Monterey Jack?
Yes! You can substitute with mozzarella for mildness or pepper jack if you want some extra heat. The key is to use cheeses that melt well to achieve that creamy, gooey texture.
Is this casserole suitable for brunch?
Definitely! This chili relleno casserole recipe makes a fantastic brunch dish thanks to its egg base combined with cheese and mild peppers. Serve it up alongside fruit, fresh bread, or tortillas for a hearty and satisfying morning meal.
How do I know when the casserole is done baking?
The casserole should look golden brown and puffed up on top. The best test is to insert a knife or toothpick in the center; it should come out clean or with only a few moist crumbs but no raw batter. This ensures the eggs have set perfectly.
Final Thoughts
If you’re craving something cozy, cheesy, and packed with southwestern charm, you simply have to try this Chili Relleno Casserole Recipe. It’s an easy way to bring the spirit of chiles rellenos to your table without the fuss, and it’s perfect for feeding a crowd or meal prepping for the week ahead. Once you discover how delicious and simple it is, this casserole will quickly become one of your favorite comfort foods to savor again and again.
Print
Chili Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Chili Relleno Casserole is a savory Mexican-American baked dish that layers whole green chiles with creamy Monterey Jack and cheddar cheese, all bound together by a fluffy egg and milk batter. Perfect as a hearty brunch or main course, this casserole delivers classic chile relleno flavors in an easy-to-make, comforting bake.
Ingredients
Chiles and Cheese
- 2 cans (7 ounces each) whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Batter
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon ground cumin or smoked paprika
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and grease a 9×9-inch or 11×7-inch baking dish to prevent sticking.
- Layer the Chiles and Cheese: Spread half of the drained and split green chiles evenly on the bottom of the baking dish, covering as much surface as possible. Sprinkle half of the Monterey Jack and cheddar cheeses over the chiles. Then, add the remaining chiles in a second layer and top with the remaining cheese.
- Make the Batter: In a mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, salt, black pepper, and optional spices like cumin or smoked paprika until the mixture is smooth and well combined.
- Pour Batter Over Layers: Carefully pour the egg mixture evenly over the layered chiles and cheeses in the baking dish ensuring it seeps through and covers the entire surface.
- Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the top is puffed and golden brown and a knife inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and allow the casserole to cool for 5 to 10 minutes before slicing. This resting time helps it set and makes slicing easier.
Notes
- For a heartier version, add cooked ground beef or chorizo between the layers of green chiles and cheese.
- To boost flavor, top the casserole with salsa or enchilada sauce before baking.
- This casserole is great for brunch, lunch, or a comforting dinner served with a fresh salad.
