If you are searching for a cozy, cheesy, and flavorful dish that brings the warmth of Mexican-American cuisine straight to your table, look no further than this Chili Relleno Casserole Recipe. It captures the essence of traditional chile rellenos with a comforting twist, layering tender green chiles and gooey melted cheeses, all enveloped in a light, fluffy egg batter that bakes to perfection. Every bite is a perfect harmony of mild heat, creamy textures, and satisfying heartiness that makes this casserole an instant family favorite.
Ingredients You’ll Need
Creating this Chili Relleno Casserole Recipe is a breeze thanks to a handful of simple, everyday ingredients that come together to deliver incredible flavor and texture. Each one plays a vital role—whether it’s the smoky green chiles adding a subtle kick, the blend of Monterey Jack and cheddar cheeses providing richness and melt, or the egg batter that binds everything into a luscious, golden casserole.
- Whole green chiles (2 cans, 7 ounces each): Drained and split open, they bring authentic mild heat and a delicate smokiness to the dish.
- Monterey Jack cheese (2 cups, shredded): Creamy and mild, it melts beautifully to give the casserole a smooth, cheesy texture.
- Cheddar cheese (1 cup, shredded): Adds a bit of sharpness and color contrast that complements the Monterrey Jack perfectly.
- Large eggs (4): Whisked to a fluffy consistency, these create the light batter that holds all the layers together.
- All-purpose flour (1/2 cup): Combined with baking powder, it helps give the casserole structure and a slight rise.
- Baking powder (1 teaspoon): Ensures the casserole comes out puffy and tender every time.
- Milk (1 1/2 cups): Adds moisture to the batter, keeping the dish rich but delicate.
- Salt (1/2 teaspoon): Balances and enhances all the savory flavors.
- Black pepper (1/4 teaspoon): Offers a gentle background spice to round out the taste.
- Nonstick cooking spray: Prevents the casserole from sticking and helps achieve a crisp, golden crust.
How to Make Chili Relleno Casserole Recipe
Step 1: Prepare Your Baking Dish
Begin by preheating your oven to 350°F and lightly greasing a 9×9-inch baking dish with nonstick cooking spray. This step is crucial to ensure the casserole releases easily after baking, while the gentle coating helps develop a beautiful golden crust on the edges.
Step 2: Layer the Green Chiles and Cheese
Lay half of the drained and split green chiles flat across the bottom of the baking dish. Sprinkle evenly with half of both the Monterey Jack and cheddar cheeses. Repeat this layering process with the remaining chiles and cheeses to create a rich, cheesy foundation that will become the heart of the casserole.
Step 3: Whisk the Egg Batter
In a medium-sized bowl, whisk the eggs until they become light and fluffy. Add the flour, baking powder, milk, salt, and pepper, whisking until the mixture is smooth and well combined. This batter is what will surround the chile and cheese layers and bake into a fluffy, golden topping that is simply irresistible.
Step 4: Pour and Bake
Pour the prepared egg batter evenly over the layered chiles and cheese in the baking dish. Place the casserole uncovered into the preheated oven, baking for 40 to 45 minutes. You’ll know it’s done when the top is puffed and golden brown, and a knife inserted in the center comes out clean. Let the casserole rest for 5 minutes before slicing.
How to Serve Chili Relleno Casserole Recipe
Garnishes
This casserole is delicious on its own, but adding fresh garnishes takes it over the top. A dollop of sour cream or a spoonful of your favorite chunky salsa adds cool acidity and a burst of flavor. For some crunch and color, sprinkle chopped cilantro or thinly sliced green onions just before serving.
Side Dishes
Pair this Chili Relleno Casserole Recipe with simple sides like a crisp mixed green salad or Spanish rice to round out your meal. Black beans or refried beans also make excellent companions that keep the flavors authentically inspired and satisfying.
Creative Ways to Present
For a fun twist, try serving small individual portions in ramekins or muffin tins, perfect for dinner parties or potlucks. You can also top slices with avocado slices or a drizzle of hot sauce for added flair and depth of flavor. This casserole is versatile and lends itself beautifully to personalized touches.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Chili Relleno Casserole tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a terrific option for quick meals during busy weekdays.
Freezing
You can freeze leftover casserole portions by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. Frozen portions should be eaten within 2 months for the best taste and texture.
Reheating
Reheat your leftovers in the oven at 350°F for 15 to 20 minutes until warmed through, which helps maintain the casserole’s original texture and flavor. Alternatively, microwave single servings on medium power until hot, but the oven method is preferred to retain the crisp, golden top.
FAQs
Can I make this Chili Relleno Casserole Recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with your favorite gluten-free flour blend or even a bit of cornstarch mixed with a little water to maintain the batter’s consistency.
Is it possible to add meat to this casserole?
Definitely. Adding cooked and crumbled chorizo, ground beef, or even shredded chicken between the chile and cheese layers creates a heartier dish that’s perfect for meat lovers.
Can I use fresh poblano peppers instead of canned green chiles?
Yes, roasted poblano peppers offer a deeper, smokier flavor that many people love. If using fresh, roast and peel the poblanos before layering them into the casserole.
How spicy is this Chili Relleno Casserole Recipe?
This dish tends to be mild in heat—perfect for those who enjoy a gentle kick without overwhelming spiciness. You can adjust heat levels by choosing mild or hot green chiles according to your taste.
Can I prepare the casserole in advance and bake later?
Yes! Assemble the casserole and keep it refrigerated, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking directly from chilled.
Final Thoughts
This Chili Relleno Casserole Recipe is truly a delightful way to enjoy the flavors of classic chile rellenos without the fuss of frying individual peppers. It’s comforting, cheesy, and easy to make—a wonderful dish to share with family and friends. I encourage you to try this recipe soon and watch it become one of your most requested meals, filled with rustic charm and unforgettable taste.
Print
Chili Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This Chili Relleno Casserole is a deliciously cheesy, comforting baked dish inspired by the classic Mexican stuffed peppers. Featuring layers of tender green chiles, shredded Monterey Jack and cheddar cheeses, and a fluffy egg batter, it’s perfect as a vegetarian main course for any meal. Baked to golden perfection, this casserole offers a delightful blend of creamy texture and mild spice, making it an easy and satisfying dish to prepare for family dinners or gatherings.
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
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- Nonstick cooking spray
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch (or similar size) baking dish with nonstick cooking spray to prevent sticking.
- Layer chiles and cheese: Arrange half of the drained and split green chiles flat on the bottom of the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the chiles. Repeat this layering with the remaining chiles and cheeses.
- Make the egg batter: In a medium bowl, whisk the eggs briskly until light and fluffy. Gradually add the flour, baking powder, milk, salt, and black pepper, whisking continuously until the mixture is smooth and well combined.
- Pour batter and bake: Evenly pour the egg batter mixture over the layered chiles and cheese, making sure it covers everything. Place the casserole uncovered in the preheated oven and bake for 40 to 45 minutes, or until the casserole is puffed up, golden brown, and a knife inserted into the center comes out clean.
- Cool and serve: Remove the casserole from the oven and allow it to cool for about 5 minutes. Slice into portions and serve warm, optionally accompanied by salsa or sour cream for added flavor.
Notes
- To make the dish heartier, add cooked and crumbled chorizo or ground beef between the chile layers before pouring the batter.
- For a more authentic flavor, substitute canned green chiles with freshly roasted poblano peppers.
- This casserole pairs well with fresh salsa or a dollop of sour cream on the side.
