Homemade Chile Relleno Casserole

Why You’ll Love This Recipe

This casserole combines the savory flavors of roasted poblano chiles with the creamy richness of Monterey Jack and cheddar cheese. The egg custard on top gives the dish a light, fluffy texture, making it a comforting meal that’s as satisfying as it is flavorful. Plus, it’s easy to prepare and bakes to perfection in about an hour. Whether served as a main dish or a side, this Chile Relleno Casserole is sure to impress.

Ingredients

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

For the roasted pepper layers:

• 6 to 8 large poblano chiles

• 1 cup Monterey Jack cheese, freshly shredded

• 1/2 cup cheddar cheese, freshly shredded

For the topping and egg custard:

• 1 cup Monterey Jack cheese, shredded

• 1/2 cup cheddar cheese, shredded

• 5 large eggs

• 1 1/2 cups whole milk

• 3 tbsp all-purpose flour

• 1 tsp baking powder

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp black pepper

For serving (optional):

• Sour cream

• Salsa

• Fresh cilantro, chopped

Directions

1. Roast the Poblano Chiles
   Preheat your oven’s broiler and set the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Arrange the poblano chiles on the sheet and roast for 10–15 minutes, turning occasionally with tongs until the skins are blackened and charred. Once done, immediately transfer the roasted peppers to a plastic bag and let them steam for about 10 minutes to make peeling easier. When cool enough to handle, peel off the skins, remove the stems, open the chiles, and carefully remove all seeds.

2. Assemble the Casserole
   Preheat your oven to 350°F (175°C). Lightly coat a 3-quart baking dish with nonstick spray. Lay half of the peeled and seeded poblano chiles in a single layer on the bottom of the dish. Sprinkle 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded cheddar cheese evenly over the chiles. Repeat with the remaining chiles, followed by another 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded cheddar cheese.

3. Make the Egg Custard
   In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, onion powder, garlic powder, salt, and black pepper until thoroughly combined and no lumps of flour remain. Pour the egg mixture evenly over the cheese and chiles in the baking dish. Pour slowly to ensure the custard fills all the nooks and crannies for an even texture.

4. Bake the Casserole
   Place the casserole in the preheated oven and bake for about 45 minutes, or until the center is puffed, the edges are golden, and the eggs are fully set. Avoid opening the oven door frequently to ensure the casserole rises evenly.

5. Cool and Serve
   Remove the casserole from the oven and let it cool for 5–10 minutes before slicing it into squares. Serve each piece with a dollop of sour cream, a spoonful of salsa, and a sprinkle of freshly chopped cilantro for added flavor.

Servings and Timing

Servings: 4
Prep Time: 25 minutes
Cook Time: 52 minutes
Total Time: 1 hour 17 minutes

Variations

• Vegetarian: Add fresh spinach or zucchini to the layers for extra veggies.

• Spicy: Add diced jalapeños or a sprinkle of chili flakes to the egg mixture for a spicy kick.

• Meat Lovers: Add cooked ground beef or shredded chicken between the layers of peppers for a heartier dish.

• Dairy-Free: Substitute the cheese with dairy-free alternatives and use almond or oat milk for the custard.

Storage/Reheating

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
In the Freezer: Let the casserole cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the casserole in the oven at 350°F for about 15 minutes or until warmed through, or microwave individual portions.

FAQs

Can I use other types of peppers?

Yes, you can substitute poblano chiles with other mild peppers, such as Anaheim or bell peppers, for a different flavor.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before and store it in the fridge. Bake it the next day as directed.

Can I use pre-shredded cheese?

While pre-shredded cheese is convenient, freshly shredded cheese melts better and results in a creamier texture.

How can I make this casserole spicier?

For more heat, add diced jalapeños or use a spicier cheese such as pepper jack in place of some of the Monterey Jack cheese.

Can I make this casserole gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Conclusion

Homemade Chile Relleno Casserole is the perfect dish for anyone craving the flavors of a classic chile relleno without the hassle of frying. This casserole delivers all the warmth, comfort, and deliciousness of the original dish in a much easier-to-make version. It’s perfect for a family dinner, and the leftovers are just as tasty!