Chile Relleno Casserole

A comforting, easy twist on the classic Mexican dish—this baked casserole layers tender roasted green chiles and two kinds of melty cheese, then bakes them in a light custard made from eggs, milk, and flour. With all the bold, smoky flavor of traditional chiles rellenos but none of the frying or fuss, this family-friendly dish is perfect for brunch, dinner, or holiday gatherings.

Why You’ll Love This Recipe

This isn’t just another casserole—it’s Mexican comfort food simplified. Instead of stuffing and frying each poblano by hand, we layer canned green chiles with gooey Jack and sharp cheddar, then pour over a fluffy egg batter that puffs up as it bakes. The result? A golden, savory bake with soft heat, rich cheese, and just the right amount of richness.

Perfect for:

• Weekend breakfasts or holiday brunches
• Meatless dinners (easily adaptable)
• Meal prep (reheats beautifully)
• Feeding a crowd without last-minute stress

Ingredients

Main Components

• 14 oz (2 x 7 oz cans) whole green chiles (like Hatch or mild Anaheim)
• ¾ lb (340g) Monterey Jack cheese, grated (melts beautifully)
• 1 cup (4 oz) sharp cheddar cheese, grated (for tang and color)

Egg & Milk Custard Base

• 2 large eggs
• ½ cup (60g) all-purpose flour
• 1½ cups (360ml) milk (whole or 2% recommended)
• 1 tsp salt
• ½ tsp black pepper

Optional Add-Ins & Finishes

• ½ cup cooked ground beef, sausage, or shredded chicken (for heartier version)
• ¼ cup diced onion or sautéed bell peppers
• Hot sauce or salsa, for serving
• Fresh cilantro or sliced green onions, chopped
• Sour cream or avocado slices

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly spray a 9×9-inch baking dish with nonstick cooking spray—this prevents sticking and makes cleanup easy.

2. Prepare the Chiles

• Open both cans of green chiles. Drain liquid and gently rinse under cool water to remove excess salt and any loose seeds.
• Carefully slice each chile open along one side so they lay flat (like a butterfly).
• Pat dry with paper towels—this helps prevent sogginess.

3. Layer the Cheese & Chiles

In the prepared dish:

1. Arrange half of the chiles in a single layer across the bottom.
2. Sprinkle with half of the Jack and cheddar cheeses.
3. Place the remaining chiles on top in a second layer.
4. Top with the rest of the cheese.

4. Make the Custard

In a medium bowl:

• Whisk together eggs, flour, milk, salt, and pepper until smooth and no lumps remain.

5. Pour & Bake

• Slowly pour the egg mixture over the layered chiles and cheese, letting it seep into every corner.
• Bake uncovered for 30–35 minutes, until:
  • Top is golden brown
  • Center is set (no jiggle)
  • Knife comes out clean when inserted

6. Rest & Serve

• Remove from oven and let rest 5–10 minutes on a wire rack—this allows the custard to firm up for cleaner slicing.
• Cut into 6 equal squares using a sharp knife.
• Lift out pieces with a spatula and serve warm.

You Must Know

• Use whole canned green chiles —not diced. They hold shape better.
• Drain and pat dry —wet chiles = watery casserole.
• Grate your own cheese —pre-shredded has anti-caking agents that don’t melt smoothly.
• Let it rest before cutting —ensures neat slices.
• Tastes even better the next day —great for leftovers!

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 325°F for 12–15 minutes (best texture). Microwave works but may soften edges.
• Freeze for up to 3 months —wrap tightly and thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with toppings on the side.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by the beloved Mexican chile relleno, traditionally a roasted poblano stuffed with cheese, dipped in egg batter, and fried, this casserole version honors the spirit of the dish while making it accessible for everyday kitchens. Found at Sunday tables, church suppers, and holiday feasts alike, it’s proof that tradition can evolve—with love, flavor, and less grease.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready (+5 mins).
• Want more heat? Use hot green chiles or stir in diced jalapeños.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen chiles?
A: Yes—if roasted and peeled. Thaw completely and drain well first.

Q: Why did my casserole come out watery?
A: Likely due to undrained chiles or overbaking. Drain thoroughly and check doneness early.

Q: Is this gluten-free?
A: Only if using GF flour or cornstarch (use ¼ cup cornstarch instead of flour).

Q: Can I add meat?
A: Absolutely! Layer in cooked ground beef, chorizo, or shredded chicken between the chiles.

Q: Can I make it in a slow cooker?
A: Yes! Grease insert, layer ingredients, pour custard over top. Cook on LOW 3–4 hours, until set.

Allergy Information

Contains: dairy (cheese, milk), eggs, wheat (flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on canned chiles and pre-shredded cheese.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 380
• Fat: 25g
• Saturated Fat: 14g
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 5g
• Protein: 26g
• Sodium: 780mg

This casserole doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with chile, cheese, and someone who says, “Let’s make it together.”