This easy chile relleno casserole recipe is the perfect one-pan dish, with roasted poblanos, eggs, and cheese, great for breakfast, brunch, or dinner.
Chile Relleno Casserole Recipe
You've likely heard of chile relleno, basically "stuffed pepper", which usually refers to the iconic Mexican dish of roasted poblano peppers stuffed with cheese, then lightly battered and fried.
What if you had it in a casserole format? What we've done here for this recipe is take all of those wonderful ingredients from chile relleno and we're turning it into a casserole dish.
Yes!
Behold, my friends - Chile Relleno Casserole. You're going to love this.
Why I Love This Recipe
What's great about Chile Relleno Casserole is that it's all cooked up in a single pan, making it a very easy meal to prepare and serve.
Everything is cooked and layered up, then baked. Just serve it right out of the pan. I also love that you can serve it as a breakfast, brunch, lunch or dinner.
It's an anytime meal. You can have this done in WAY less than an hour, closer to 40 minutes or so, with a little prep.
Sometimes we like to toss in some Mexican chorizo or shredded chicken before baking it, and then serve it for a simple but satisfying dinner.
Just don't forget the hot sauce! I love this with a good dose of spicy hot sauce.
Let's talk about how to make chile relleno casserole, shall we?
Chile Relleno Casserole Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Poblano Peppers. For roasting. You can also use other stuffing peppers, or pre-roasted peppers, like Hatch chiles, or other green chiles.
- Olive Oil. For cooking.
- Jalapeno Peppers. For extra spicy heat.
- Onion.
- Garlic.
- Tomatoes. Fresh, chopped, or canned. Tomato sauce is good as well for a smoother casserole.
- Seasonings. Mexican oregano, paprika, ancho powder (or similar chili powder), cumin, salt and pepper.
- Eggs.
- Cheddar Cheese. Or use Monterey jack cheese, pepper jack, or a combination, or other melty cheese of your liking.
- For Garnish. Spicy chili flakes and fresh chopped herbs.
How to Make Chile Relleno Casserole - the Recipe Steps
The full recipe steps with measurements is listed in the recipe card at the bottom of the post.
First you'll roast your peppers with your preferred roasting method, then peel them. Today I'm using poblano peppers and some jalapenos.
Learn more on how to roast poblano peppers or how to roast chili peppers in general for alternative methods.
You can also use pre-roasted peppers, like these Hatch chiles, which I use in the video below.
Slice the roasted peppers into strips and set them aside.
Next, cook down the jalapeno, onion, and garlic in a large pan, then add the tomatoes and spices.
Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy.
Layer up a baking dish (or you can use the same pan) with sauce, then roasted chilies.
Then layer in half the cheese, and repeat.
Pour in your beaten egg batter. Turn the pan to let egg mixture move into all the nooks and crannies.
Bake the casserole for 25 to 30 minutes, or until the egg sets and the cheeses are nice and melty. It should turn a nice golden brown.
Serve it with warmed tortillas. I enjoyed the leftovers the next day, just reheated, popped some onto warmed flour tortillas with hot sauce.
Hot sauce is a must!
Boom! That's it, my friends! Easy enough, right? As I said, everything in one pan. That's the great thing about casseroles. They're quite easy yet truly satisfying.
Just like a classic chile relleno. Only as a casserole!
Recipe Tips & Notes
The Peppers. I used poblano peppers here, as they are traditional for chiles rellenos, but you can use Hatch peppers, Anaheim peppers, any larger green peppers that can be roasted.
You can also make this with canned green chilies. If you're looking for a spicier version of this recipe, feel free to bring in a few serrano peppers or habanero peppers to up the heat level.
The Sauce. Try my Homemade enchilada sauce for your base as a time saver.
Or try this Quick and Easy Enchilada Sauce Recipe. It would also be quite tasty with Ranchero Sauce.
Additional Ingredients. Want to make this a fuller meal? Incorporate some shredded chicken, Mexican chorizo, or cooked ground beef or pork for a protein, or add refried beans to round it out.
You'll get a heartier meal this way.
Storage & Leftovers
Store any leftover chile relleno casserole in the refrigerator in a sealed container or covered in plastic wrap or aluminum foil up to 5 days.
You can easily reheat it in the oven to enjoy again.
Try Some of My Other Popular Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Chile Relleno Casserole Recipe
Ingredients
- 10 poblano peppers
- 1 tablespoon olive oil
- 1 jalapeno pepper chopped
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1 pound fresh tomatoes chopped (or use canned)
- 1 teaspoon Mexican oregano
- 1 teaspoon paprika
- 1 teaspoon ancho powder or use chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large eggs
- 2 cups shredded cheddar cheese or use Monterey Jack, pepper jack, or a combination
- FOR GARNISH: spicy chili flakes and fresh herbs
Instructions
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Broil the poblanos about 10 minutes, or until the skins char and blacken. They should puff up. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- Slice the poblanos into strips (or rough chop them, if preferred) and set them aside.
- While the poblanos are roasting, heat a 10-inch oven proof skillet to medium heat and add the olive oil.
- Add the onion and jalapeno and cook them down about 5 minutes to soften.
- Add the garlic and cook another minute, until you can smell the awesome garlic.
- Add the tomatoes, oregano, paprika, ancho powder, cumin and salt and pepper. Break apart the tomatoes and stir. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. You can simmer longer if you’d like. Scoop the sauce into a glass bowl.
- Heat oven to 350 degrees F.
- In the same 10-inch skillet (or you can use a baking dish or casserole dish), spoon half of the sauce into the bottom of the pan. Layer in half of the roasted poblano strips and half of the shredded cheese.
- Add the remaining sauce, then remaining poblano peppers, then most of the remaining cheese.
- Next, beat the eggs with the remaining cheese and pour the mixture over the top of the casserole.
- Bake for 25 minutes, or until the egg sets and the cheeses are nice and melty.
- Remove and garnish with spicy chili flakes and fresh herbs.
Video
Notes
Nutrition Information
NOTE: This post was updated on 10/21/22 to include new information, photos, and video. It was originally published on 12/2/19.
Aaron Johnson says
Another great one. The best part about this recipe is it’s easy to follow and therefore becomes a rotational meal that you make all the time. I have made this one at least 6 times. I never considered making rellanos but making everything in the cast iron is genius and therefore easy.
Mike Hultquist says
Thanks, Aaron! Yes, all the great flavors are there in a much easier way to enjoy it. I appreciate it.
Anna says
I have Monday family night dinners with my adult children. We like to try new recipes. I came across this recipe and I love it! I followed the recipe without adding meat although I might add it in next time. I used 8 poblanos, two jalapeños and fresh Roma tomatoes. The tomatoes weren’t very saucy but it all came out delicious anyways. Needed a little more spicy but the jalapeño were probably mild. Definitely adding to my favorites.
Mike Hultquist says
Glad you all enjoyed it, Anna! Thanks for sharing this! This is a recipe you can definitely adapt by adding different meats, etc. I appreciate it.
Chris says
This was amazing! I added ground turkey sausage to the sauce and served with yellow rice, avacado and salsa. My family went nuts over it and requested I put it rotation. My husband and I have made many of your recipes and love them. Thanks for the great ideas - keep them coming!
Mike H. says
I absolutely will. Thank you, Chris!
Sharon says
a bit hot, next time no jalapeños or less.
great flavors
Mike Hultquist says
Glad you enjoyed it overall, Sharon!
Ann says
Really good! If you haven’t roasted poblanos before, watch a YouTube video. You have to really char them! We love this recipe and serve it with any Mexican food.
Mike Hultquist says
Thanks, Ann!
Hilary Renaud says
This seems more like a fritatta. Is it? I see breakfast as the first 'search' word and the fact that whole eggs are used instead of mostly egg whites concerns me. I have no doubt this is an excellent dish per the rave reviews, but I don't want to be expecting one thing and getting another.
Mike Hultquist says
LOL. A frittata is basically an egg casserole. Yes, I use whole eggs, though you can adapt it for egg whites only if you prefer. I enjoy it as-is.
Marilee says
This was a hit for the family! Such a great alternative to the traditional deep frying method. I used the pan "drippings" from the tomato salsa to cook my calabacitas and gave them great flavor too!
Mike Hultquist says
Glad the family enjoyed it, Marilee! Thanks for sharing this! Great way to cook up the calabacitas, too!
Richard Bourdeau says
Loved this recipe, look forward to making it again!
Mike Hultquist says
Thanks, Richard!
Rhonda says
Good smothered with green chili with pork and a little extra cheese on top.
Mike H. says
Yummo!
Allison says
Holy smokes we just finished eating this for dinner & it was fantastic!! I have a ton of peppers still producing so I blistered & used poblano, jalapeños, & shisitos for the pepper layer. Shredded queso fresco (more accurately crumbled) & added a little 4 cheese blend to that. I added smoked paprika & fresh oregano from the garden to the other spices in the tomato sauce. I always read reviews before deciding on a new recipe, but rarely leave them, this one more than warranted it. I definitely will be using it repeatedly. Thank you so much for sharing it. My husband just said for the fourth time that was delicious.
Mike Hultquist says
Wow, thanks so much, Allison! So happy you both enjoyed it! I appreciate you sharing this.
Esten Spears says
I made the recipe yesterday with the following modifications:
-little over a # of roasted, skinned, seeded, and chopped Hatch Chiles
-a # of 80/20 ground chuck
-sharp cheddar, pepper jack, and colby cheese; about 20 oz total
-used 1 15 oz can fire roasted chopped tomatoes
-whipped 5 eggs with about 1/4 C whole milk and dollop of sour cream
-didn't measure but used chopped cilantro, Mexican oregano, NM chile powder
My evaluation: It was very good and I enjoyed it! Heat level was just right. Too much hamburger; I think it would be better with 1/2 # of sausage or chorizo. Not sure I like the addition tomatoes also the tomatoes and juice prevented the eggs being able to soak down into the mixture which means they sat on top and only solidified the top.
Mike Hultquist says
Glad you enjoyed it overall, Esten. Thanks for sharing. =)
Chris Carlson says
Fabulous flavors! Really great out of the oven, but the next day it was even better. A dollop of sour cream didn't hurt, either. I used canned whole green chilis and canned fire-roasted tomatoes, white onion. Next time I will roast some poblanos if I have the energy, and use a yellow onion that will break down a bit more. Definitely making this again!
Mike Hultquist says
Glad you enjoyed it, Chris!
Janice says
This was fantastic!!! I added diced chicken, making again with shredded chicken and will try with beef! Trying Anaheim peppers for my mom. I could eat this every day!
Mike H. says
Awesome, thank you, Janice. Enjoy!
Tracy says
Oh my gosh, so good, and worth every little bit of effort!
My oven isn't large enough for my oven-safe skillet, so I used a 9x13 casserole dish. Ended up having to use 8 eggs.
Tomatoes took about a half hour to cook down, so I'll get those going ahead of everything else the next time I make this.
Thanks for another great one Mike!
Mike Hultquist says
Nice! Glad you enjoyed it, Tracy!
Lynn says
Mike, this was delish!! The sauce can be used for so many things! Going to try it in a Spanish omelette and maybe add some of my fresh roasted hatch chilies. Totally in chili pepper heaven :))
Mike Hultquist says
Boom! Awesome! Thanks, Lynn! Very happy you enjoyed it. =)
Cam says
I love your recipes. And Chile Relleno's are a favorite of mine. Your' casserole is so good.
Years ago a Dallas restaurant owner opened a mini restaurant in our town and he had the best Chile Relleno recipe I had ever ate. He sold out eventually and I worked for several years to try to recapture that recipe. I finally got it by combining portions of 2 recipes I found in the Chile Pepper magazines. I would love to send that recipe to you and have you try it and tell me what you think. Is it possible?
Mike Hultquist says
Send me an email, Cam, and I can try to help.
Susan says
Will definitely try. Looks great
Mike Hultquist says
Enjoy, Susan! Thanks!
Claire Gertz says
I just made this tonight - It was amazing! I added shredded chicken. It didn't feel like a heavy Mexican meal. Served it with fresh corn on the cob. My husband who grew up in Texas was amazed. He loved it. Called it a 'Home Run'. Your instructions and pictures made executing the recipe so easy. Thanks so much!
Mike Hultquist says
Great to hear, Claire! Very happy you both enjoyed it! Home Run! I love it. Thank you for sharing this.
Lynette says
This was a big hit for brunch, but it only served 2. The man with the hollow leg really liked it.
Easy to make and bake. I roasted 5 gifted Anaheim chilies and 6 poblanos plus a jalapeño.
I had to go to 3 stores to get the poblanos. My go to place only had 2 left. This recipe is worth the trips.
Thanks
Mike Hultquist says
Glad you enjoyed it, Lynette! Haha, he must have been hungry! Might need to double it next time!
Shannon says
My garden is full of all kinds of pepppers at the moment. In search of recipes, I stubbled upon your website and man I'm glad I did! I made this casserole for dinner, topped with pickled jalepenos and the pinapple habenero hot sauce. YUM! It's so flavorful! Plenty of left overs for lunch the next day. Can't wait to try more of your recipes!
Mike Hultquist says
Awesome! Glad you found me, Shannon! I hope you find many recipes you enjoy. Cheers!