If you love the zesty kick and cheesy goodness of classic chili rellenos but crave something easier to whip up on a busy night, you are going to adore this Chili Relleno Casserole Recipe. It’s a wonderful twist on the traditional stuffed peppers, transforming those flavors into a comforting, savory casserole loaded with green chiles, melty Monterey Jack and cheddar cheeses, and a perfectly spiced egg batter. This dish is not only a flavor powerhouse but also a real crowd-pleaser, making it an irresistible addition to your recipe collection that brings warmth and satisfaction with every bite.
Ingredients You’ll Need
The beauty of this Chili Relleno Casserole Recipe lies in its simple but carefully chosen ingredients, each playing a crucial role in building layers of texture, flavor, and color. From the vibrant green chiles to the gooey mix of cheeses, and the fluffy egg-based batter, these elements come together to create a delightful dish that is as straightforward as it is delicious.
- 2 (4-oz) cans whole green chiles: These bring the mild heat and a fresh, tart flavor that’s essential to the dish’s signature taste.
- 1 cup shredded Monterey Jack cheese: Adds creamy meltiness with a subtle buttery note.
- 1 cup shredded cheddar cheese: Provides a sharper, tangy contrast that complements the jack cheese perfectly.
- 3 large eggs: The binding agent that forms the fluffy base of the casserole.
- ¾ cup Bisquick: Helps give structure and a light texture to the casserole’s batter.
- ¼ teaspoon garlic powder: Packs a gentle savory punch without overpowering.
- ¼ teaspoon onion powder: Enhances the overall depth of flavor.
- ½ teaspoon cumin: Adds warm, earthy undertones that echo classic Mexican cuisine.
- 1½ cups whole milk: Makes the batter smooth and creamy for a tender finished casserole.
- Salt and pepper to taste: Essential seasonings that bring all ingredients into a harmonious balance.
How to Make Chili Relleno Casserole Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 400ºF. Meanwhile, lightly spray a 9-inch deep dish pie plate or quiche pan with cooking spray to prevent sticking, which will make serving up your casserole a breeze.
Step 2: Layer the Green Chiles and Cheese
Drain and dice your green chiles, then spread them evenly across the base of your prepared pie plate. Next, sprinkle 1½ cups of shredded cheese over the peppers, creating a melty, cheesy foundation that will infuse the dish with rich flavor.
Step 3: Mix the Batter
In a medium bowl, whisk together the eggs, Bisquick, whole milk, garlic powder, onion powder, salt, pepper, and cumin. This mixture is the key to that delightfully fluffy texture that sets this casserole apart from your typical baked eggs or quiche.
Step 4: Bake the Casserole
Pour the egg batter over your pepper and cheese layers and place the dish in the oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, signaling that your casserole is perfectly set and ready for the final cheesy flourish.
Step 5: Add the Finishing Touch
Sprinkle the remaining ½ cup of shredded cheese over the hot casserole, then pop it under the broiler until the cheese is melted and bubbly. Let the casserole rest for at least 5 minutes before slicing to allow all the flavors to meld and the texture to set beautifully.
How to Serve Chili Relleno Casserole Recipe
Garnishes
Freshness is key when serving this luscious casserole. A dollop of sour cream, some freshly chopped cilantro, or a slice of ripe avocado adds refreshing creaminess and brightness that balance the rich, cheesy layers perfectly.
Side Dishes
This casserole is hearty on its own but pairs magic ally well with simple sides like a crisp green salad, Mexican rice, or refried beans. These complement the flavors without competing and make it a full, satisfying meal.
Creative Ways to Present
For a fun twist, serve the Chili Relleno Casserole Recipe in individual ramekins for personal portions or as a breakfast bake alongside crisp hash browns and fresh salsa for a festive brunch. Its versatility means you can dress it up or down depending on the occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover casserole tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners during the week.
Freezing
This casserole freezes beautifully. Wrap it well in foil and then place it in a freezer bag or airtight container. It can be frozen for up to 2 months—perfect for meal prepping or saving for a time when you want a comforting homemade dish ready to heat and eat.
Reheating
To reheat, bake the casserole uncovered in a 350ºF oven for about 15 to 20 minutes, or until warmed through and cheese is bubbly again. Microwaving works too, but baking maintains the best texture.
FAQs
Can I use fresh green chiles instead of canned?
Absolutely! Roasted fresh green chiles will add a lovely smoky depth to your casserole, but make sure to roast, peel, and dice them before layering. Adjust the quantity to taste, as fresh chiles might have a different heat level.
What can I substitute for Bisquick if I want a gluten-free option?
You can try using a gluten-free baking mix or alternative flour blends designed for baking. Keep in mind that the texture might vary slightly, but your casserole will still be tasty and satisfying.
Is this casserole suitable for breakfast or dinner?
This Chili Relleno Casserole Recipe is wonderfully versatile, perfect for breakfast, brunch, lunch, or dinner. Its hearty ingredients make it a great choice any time you crave something warming and filling.
Can I add meat to the casserole?
Yes, adding cooked chorizo, ground beef, or shredded chicken can turn this into a meatier dish. Just cook the meat beforehand and layer it with the green chiles and cheese before pouring over the egg mixture.
How spicy is this casserole?
This recipe features mild green chiles, so it’s generally quite mild and approachable. If you want more heat, consider adding diced jalapeños or a dash of hot sauce to the batter or as a garnish.
Final Thoughts
If you’ve been searching for an easy-to-make, flavor-packed dish that celebrates the essence of chili rellenos without the fuss, this Chili Relleno Casserole Recipe is waiting to become your new favorite. Its rich layers of cheese, tender green chiles, and perfectly baked egg batter make it comfort food at its finest. Trust me, once you try it, you’ll want to make it again and again for family dinners, brunches with friends, and those cozy nights when you just need a little culinary joy at the table.
Print
Chili Relleno Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes baking + 2-3 minutes broiling
- Total Time: 35-40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
A delicious and easy Chili Relleno Casserole that combines spicy green chiles with a cheesy egg batter for a comforting baked dish perfect for brunch or dinner.
Ingredients
Main Ingredients
- 2 (4-oz) cans whole green chiles, diced
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 3 large eggs
- ¾ cup Bisquick
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp ground cumin
- 1½ cups whole milk
- Salt, to taste
- Black pepper, to taste
- Cooking spray, for greasing
Instructions
- Preheat oven: Preheat your oven to 400ºF (204ºC). Grease a 9-inch deep dish pie plate or quiche pan lightly with cooking spray to prevent sticking.
- Prepare chile and cheese base: Spread the diced green chiles evenly on the bottom of the prepared pie plate. Then sprinkle 1½ cups of the shredded cheese (a mix of Monterey Jack and cheddar) evenly over the chiles.
- Mix egg batter: In a medium bowl, whisk together the eggs, Bisquick, whole milk, garlic powder, onion powder, salt, black pepper, and cumin until the mixture is smooth and well combined.
- Assemble casserole: Pour the egg batter evenly over the chile and cheese layer in the pie plate, making sure it settles all around.
- Bake the casserole: Place the casserole in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the egg mixture is set.
- Broil cheese topping: Remove the casserole from the oven, sprinkle the remaining ½ cup of shredded cheese on top, and place it under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning.
- Rest and serve: Let the casserole stand for 5 minutes to set before slicing and serving warm.
Notes
- Dicing the green chiles ensures even distribution throughout the casserole.
- You can use a combination of Monterey Jack and cheddar cheese or substitute with your favorite cheeses.
- Adjust seasoning with salt and pepper to taste.
- Broil the cheese topping just until melted to avoid overcooking.
- This casserole can be served with salsa, sour cream, or fresh cilantro for added flavor.
